Coefficient Giving launches US$10 million RFP to tackle taste and cost barriers in alternative proteins

Coefficient Giving has launched a new request for proposals (RFP) committing up to US$10 million to research aimed at overcoming some of the biggest technical obstacles facing the alternative protein sector. The philanthropic initiative is focused on foundational R&D that could help narrow the taste and price gap between alternative proteins and conventional animal products.

• Coefficient Giving is making up to US$10 million available through a new global RFP.
• Funding will support research into off-flavors, fat systems, egg replacement and fish flavor characterization.
• Applications close 10 August 2026, with awards announced on a rolling basis before 30 November 2026.

Coefficient Giving said it has invested several million dollars in alternative protein development since 2016 and now believes targeted research into key technical bottlenecks could accelerate wider adoption.

According to the organization, the alternative protein industry has delivered commercially significant products over the past decade but has yet to achieve mainstream consumer acceptance. It argues that evidence from consumer research and industry experience consistently points to taste and price as the primary barriers.

The new RFP focuses on research challenges that the organization describes as foundational and pre-competitive, making them difficult for individual companies to justify funding alone and often overlooked by both public research agencies and private R&D programs.

One of the four priority areas is reducing off-flavors in plant- and fermentation-derived proteins. Coefficient Giving notes that many plant proteins continue to exhibit grassy or beany flavor notes that can overpower engineered flavor systems. It is seeking proposals that explore agricultural, breeding, processing or fermentation-based approaches to minimizing these unwanted characteristics.

A second focus area centers on fat alternatives capable of delivering more authentic flavor generation and mouthfeel. The organization is encouraging research into technologies including oleogels, emulsion systems compatible with existing margarine and spread production lines, oil bodies, novel flavor-active lipid compounds and oilseed breeding aimed at producing longer-chain monounsaturated fats.

Egg reduction and replacement forms the third pillar of the program. Despite growing commercial interest driven by avian influenza outbreaks and higher feed costs, Coefficient Giving believes innovation in egg alternatives has remained relatively limited. It is inviting proposals covering enzymatic approaches, hybrid ingredient systems and fundamental functional characterization across industrial bakery applications, mayonnaise and dressings, and pasta production.

The final research priority addresses fish flavor characterization in species identified as having high welfare significance. Rather than focusing on structured seafood products, the organization is particularly interested in widely consumed fish that are processed into products such as soups, sauces, pastes and surimi. Target species include tilapia, milkfish, carp, bottom-dwelling species including pond loach, and catfish.

To support applicants, Coefficient Giving has published a detailed technical context document outlining the scientific rationale behind each research priority, along with the evaluation metrics and proposal assessment criteria that will be used during the review process. The organization advises prospective applicants to study the document carefully, noting that proposals that fail to address the specified metrics and methodological preferences are unlikely to be competitive.

The funding program is open to projects of varying scales, with individual grants expected to range from approximately US$100,000 to US$1 million. Most projects are expected to run for between two and three years, with a maximum duration of three-and-a-half years.

Coefficient Giving is inviting applications from across the global research ecosystem, including universities, research institutes, public-sector organizations and companies of all sizes. It said successful proposals are likely to combine expertise spanning analytical chemistry, sensory science, food science, fermentation, plant breeding and commercial scale-up.

The organization is also encouraging applicants to include industry collaborators or demonstrate a clear pathway for commercial uptake, helping ensure that research outcomes can be translated into products and manufacturing processes.

Applications are open worldwide, although successful applicants will be subject to legal and financial due diligence before awards are finalized.

The application window remains open until 10 August 10 2026. Funding decisions will be made on a rolling basis, with all successful applicants expected to be notified before 30 November 2026.

Click here to apply