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��«Ӱҵ will co-lead a new £38 million centre to develop planet-friendly alternatives to animal proteins that could soon be a sustainable and nutritious part of our diets.

The researchers of the - announced today - aim to secure a continuous supply of safe, tasty, affordable, and healthy proteins which also support Net Zero goals and futureproof the UK’s food and animal feed security.

NAPIC will receive £15m in funding from the UKRI Biotechnology and Biological Sciences Research Council (BBSRC) and Innovate UK, with the rest being invested by the centre’s partners. It will be co-led by the University of Leeds, James Hutton Institute and Imperial College London. 

Alternative proteins (APs) such as cultured meat, plant proteins, insect-based proteins and proteins made by fermentation are derived from sources other than animals. They include terrestrial and aquatic plants such as cereals, legumes, tubers and nuts; fungus such as mushrooms; algae (such as seaweed); insects; proteins derived via biomass or precision fermentation, and cultured (or lab-grown) meat.

NAPIC’s partners believe the centre will bolster the UK’s agri-food sector by harnessing world-leading science to turn ideas into reality and strengthen the UK’s position as a leader in this rapidly emerging global market.

Professor Louise Dye, Co-Director at the University of ��«Ӱҵ’s Institute for Sustainable Food and NAPIC, said: “With a growing world population projected to reach 10 billion by 2050, the demand for protein and the need for people to have access to a safe, nutritious diet will continue to rise. However, for this to be sustainable, it's imperative we find ways to meet this demand by supplementing traditional animal agriculture with alternative protein sources including from plants and other sources.

“The key to helping consumers transition towards including alternative proteins in their diet will be ensuring consumers are aware of the safety and health benefits of alternative proteins. We will promote the integration of alternative proteins into people’s daily diets in ways which are affordable and are as desirable and healthy as conventional protein sources.”

��«Ӱҵ will lead on the centre’s research to deliver alternatives that offer benefits for health, and which are affordable and appealing to the public. The researchers will also identify new business opportunities for farmers and producers, and work to future-proof the UK’s protein supply against reliance on imports.

Professor Tuck Seng Wong, from the University of ��«Ӱҵ’s School of Chemical, Materials and Biological Engineering, said: “Traditionally, high-protein sources have come from animal products like meat, eggs, and dairy. However, animal agriculture is unsustainable, and meeting the protein needs of a growing and ageing global population presents a significant challenge to the world.

“So it is crucial we consider alternative protein sources, such as plant-based options, precision fermentation, biomass fermentation, and even insects. These alternatives offer additional benefits for consumers and industry - with precision fermentation, for example, production of specific proteins can be done without the complexity of traditional mixtures or the risk of allergens.

“It's important that public trust is built in affordable, healthy, alternative protein-based foods, so we’ll be working with key stakeholders to ensure APs taste good, are nutritious, safe, sustainable and competitively priced; as it's the consumers who will ultimately decide the success of the alternative protein sector.”

Over 30 researchers from the four institutions and more than 120 NAPIC partners will work closely with industry, regulators, investors, and policymakers to create a clear roadmap for the development of a National Protein Strategy for the UK.

Alongside Professor Louise Dye, who will lead the team at the University of ��«Ӱҵ, the other co-leads for the centre will work on different interdisciplinary knowledge pillars to translate the groundbreaking new technologies which could unlock the benefits of alternative proteins.

• Professor Anwesha Sarkar of the will lead a team that will ensure that alternative proteins perform both before consumption and afterwards, taking on board taste and texture and safeguarding public health.
• Led by Professor Derek Stewart, the will work on enabling the production of tasty, nutritious, safe, and affordable AP foods and feedstocks necessary to safeguard present and future generations, while addressing concerns about ultra-processed foods and assisting a just-transition for producers.
• Professor Karen Polizzi of will lead a team which aims to act as a catalyst for the mainstreaming of cultivated meat and precision fermentation to diversify and accelerate upscaling of alternative proteins.

Professor Anwesha Sarkar, Director of Research and Innovation for Leeds’ School of Food Science and Nutrition, is the Project Leader for NAPIC. She said: “A phased transition towards low-emission alternative proteins which have a reduced reliance on animal agriculture is imperative to deliver sustainability and protein equity for one and all, and to ensure a sustainable planet.

“NAPIC will provide a robust and sustainable platform for open innovation and responsible data exchange and collaboration with partners from industry, regulators, academic partners and policy makers that mitigates the risks associated with this emerging sector, and also addresses the short- and longer-term concerns of consumers and producers.”

Bridging the gap between the UK’s science and innovation in alternative proteins with production power will be key to NAPIC’s success. Those behind the project believe it could be a true catalyst to realising a projected UK growth potential in alternative proteins of £6.8 billion annually, with 25,000 jobs created across multiple sectors, as predicted by the Environmental Group,

The centre also aims to develop the future leaders of what is a rapidly-evolving sector experiencing significant consumer demand and promote the exchange of knowledge through an international network of partners, including the United Nations.

Professor Guy Poppy, UKRI’s Food Sector Champion and BBSRC Deputy Executive Chair, said: “As we face the escalating demands of a growing global population and the subsequent pressures on our traditional food systems, the UK is poised to lead transformative solutions.

“The launch of the National Alternative Protein Innovation Centre exemplifies our commitment to spearheading innovation in the alternative proteins sector. By harnessing the strengths of our world-class scientific community and robust industrial partnerships, this initiative addresses vital sustainability challenges and forges essential links between research and commercial application. Academic and industry collaboration is key to transforming these pioneering ideas into practical, scalable solutions. Our strategic investment in NAPIC not only advances sustainable protein alternatives, it positions the UK as a leader in the global alternative proteins market, ready to meet both current and future challenges.”

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