A major new research initiative is poised to examine the potential of alternative protein sources in the UK diet. The National Alternative Protein Innovation Centre (NAPIC), headed by the University of Leeds, is set to receive £38 million for a pioneering five-year study into whether lab-grown meat, plant proteins, fungi, algae, insects, and microbial proteins could become mainstream dietary staples.
The project’s total funding comprises £15 million from UK Research and Innovation (UKRI) and £23 million from more than 120 participating organizations, including businesses, farmers, regulators, and councils. This unprecedented collaboration aims to create a continuous supply of alternative proteins that are safe, tasty, affordable, and healthy, while also supporting net zero goals and enhancing the UK’s food and animal feed security.
The NAPIC endeavour, which is largely virtual, will bring together expertise from the University of Leeds, the James Hutton Institute, Imperial College London, and the University of Sheffield. Professor Anwesha Sarkar, who leads NAPIC and serves as the director of research and innovation at the University of Leeds’ School of Food Science and Nutrition, emphasised the project’s ambitious scope: “Our ambition is to create this massive innovation ecosystem with 350-plus partners so that it can drive the UK to become the global superpower in alternative proteins.”
A significant motivation behind this initiative stems from the environmental impact of traditional animal agriculture, which is estimated to contribute up to a fifth of global greenhouse gas emissions. Additionally, current dietary trends in the UK indicate a critical fibre shortfall, with over 90% of the population not meeting the recommended intake despite the high fibre content of many plant-based proteins.
Professor Guy Poppy, deputy executive chairman of the Biological Sciences Research Council (BBSRC) and food sector champion for UKRI, said the NAPIC investment positions the UK as a leader in the emerging global alternative proteins market, ready to tackle both contemporary and future challenges.
Dr Rob Hancock, deputy director of the Advanced Plant Growth Centre at the James Hutton Institute, highlighted the UK’s current dependency on imported protein products, valued at over £15 billion annually. “We need to shift to a system where we are able to produce more of those protein products within the United Kingdom in a way that is more environmentally friendly,” said Hancock.
Adding to this, Professor Louise Dye, co-director of the Institute of Sustainable Food at the University of Sheffield, noted the importance of gaining consumer acceptance. “Food habits are acquired mainly in childhood, and they track into our adult life,” she explained. “We can use nudging and other techniques to shift consumer choices, but we need to think about replacing traditional, well-liked meals with alternative proteins as the main protein source.”
Currently, alternative proteins such as soy and peas constitute only about 9% of the protein purchased in UK supermarkets. Taste and texture challenges remain a barrier to their broader adoption. However, the experts involved in NAPIC are optimistic that the centre can spur the UK’s alternative protein sector to reach a projected annual value of £6.8 billion and create 25,000 jobs.
Among the innovation areas under scrutiny are not only lab-grown meats and insects but also lesser-known sources such as edible algae and ‘sweet proteins’ from tropical plants, which could serve as healthier sugar substitutes.
The project also aims to address the environmental footprint of protein production. Professor Karen Polizzi of Imperial College London suggested that innovations like blending dairy milk with plant milks could reduce environmental impact while meeting consumer expectations.
Ultimately, the researchers believe that despite potential concerns over alternative proteins being considered ultra-processed foods, their rigorous development could ensure they meet health and sustainability goals effectively. The initiative promises to create an impactful dialogue on how best to meet rising global protein demand in a sustainable manner, prompting the UK’s alternative protein sector into international prominence.
The National Alternative Protein Innovation Centre will run for five years, markedly accelerating the UK’s capacity to produce its own protein sources while mitigating environmental strains.
