University of Reading food facilities used to develop sustainable proteins

Developing novel food ingredients that are more sustainable but also healthy and tasty is the goal of a new research center set to involve University of Reading scientists.  

Based at Imperial College London, the Bezos Centre for Sustainable Protein will welcome Researchers from Reading’s Department of Food and Nutritional Sciences. Reading scientist will work on the development and optimisation of novel proteins and how to incorporate these proteins into food products.  

This research will be facilitated by Reading’s world-class facilities including the Food Processing Centre, which houses dedicated dairy and bakery areas and thermal processing, dehydration, extrusion and separation equipment to produce a range of foods. The University’s Flavour Centre and the Sensory Science Centre will be used to assess food quality, including texture, flavour and taste.  

Professor Dimitris Charalampopoulos who is leading Reading’s spoke of the project said, “Protein is essential to human health. However, animal-based protein production requires extensive land use and generates significant greenhouse gas emissions. As the global population expands, the health of both humans and the planet will increasingly depend on widespread availability of proteins that taste good and are produced in sustainable ways.

“This exciting new partnership will enable our researchers to bring their leading expertise in food science and processing, biotechnology, food formulation, food analysis, and flavor and sensory chemistry, together with relevant skillsets and specialist infrastructure.”

The Bezos Earth Fund is providing the funding as part of a US$100 million commitment to developing sustainable protein alternatives and expanding consumer choice and an overall US$1 billion commitment to food transformation. It is one of multiple Earth Fund Centres working with other institutions and industry partners to develop and commercialize new alternative protein products to give consumers more choice for meat and dairy products.