August 28, 2024

New Centre to research lab based meat and alternative proteins

As the global population is projected to reach nearly 10 billion by 2050, the demand for protein is expected to rise significantly, with some estimating meat consumption alone could grow up to 50 per cent by 2050. 

But meeting this demand while also trying to achieve the UK’s net zero goals is a major challenge. UKRI has announced a new multi million-pound Centre that will help the UK. to move towards low-emission alternative proteins. The new National Alternative Protein Innovation Centre (NAPIC) is a collaboration between researchers at the University of Leeds, the James Hutton Institute, Imperial College London and the University of Sheffield.

Leading scientists receiving this funding described the exciting research that could see lab grown meats and other alternative proteins coming to U.K. dinner tables in coming years.

Speakers included:

Professor Guy Poppy, UKRI’s Food Sector Champion

Professor Anwesha Sarkar, Director of Research and Innovation for Leeds’ School of Food Science and Nutrition, and Project Leader for NAPIC, University of Leeds

Professor Karen Polizzi Project co-lead and co-director of NAPIC, Imperial College London

Dr Rob Hancock, Deputy Director of the Advanced Plant Growth Centre, James Hutton Institute

Professor Louise Dye, Co-Director of the Institute of Sustainable Food, University of Sheffield