Key Takeaways
- FFAR and the Good Food Institute launched a new funding opportunity focused on improving flavor and palatability of alternative proteins.
- The RFA targets plant-based and fermentation-derived proteins designed for center-of-plate foods.
- The initiative is part of FFAR’s Protein Innovation Program supporting science-based food system advances.
- Applications are due by March 25, 2026, with an informational webinar scheduled for February 11, 2026.
- The program aims to accelerate consumer acceptance and market readiness of alternative protein products.
FFAR and GFI Announce New Protein Innovation Funding Opportunity
The Foundation for Food & Agriculture Research (FFAR), in partnership with the nonprofit Good Food Institute (GFI), has announced a new funding opportunity to support protein innovation by improving the flavor and sensory performance of alternative proteins. The initiative, titled Enhancing the Flavor of Plant-based and Fermentation-derived Proteins, is part of FFAR’s Protein Innovation Program.
The Request for Applications (RFA) focuses on addressing taste and palatability challenges associated with plant-sourced and fermentation-enabled proteins intended for center-of-plate applications. According to the organizations, improving sensory quality is a key factor in increasing consumer acceptance and supporting broader market adoption of alternative protein products.
Addressing Sensory Barriers to Market Adoption
As global protein demand continues to increase, FFAR and GFI stated that diversifying protein sources is essential for strengthening the sustainability and resilience of food and agriculture supply chains. Enhancing the flavor, functionality, and eating experience of alternative proteins may help unlock new market opportunities for crops, create value-added pathways for farmers and processors, and support long-term economic growth.
Focus Areas for Research Proposals
The RFA invites proposals that address key sensory and functional limitations restricting adoption of plant-based and fermentation-derived proteins. Eligible research areas include reducing off-flavors, enhancing desirable flavor profiles, improving ingredient functionality, and developing solutions that improve overall sensory performance and consumer appeal.
FFAR noted that the Protein Innovation Program is designed to advance science-based research that is directly translatable to U.S. agriculture, while supporting a competitive and innovative food system.
Building on Industry and Research Collaboration
The funding opportunity builds on insights from a joint FFAR–GFI workshop that brought together researchers, industry experts, and other stakeholders. The workshop identified priority challenges related to ingredient performance, sensory quality, and scalability. Findings from the workshop report and executive summary informed the structure and focus of the current RFA.
Foundation for Food & Agriculture Research Application Timeline and Information Session
FFAR and GFI will host an informational webinar on February 11, 2026, at 11:00 a.m. EST to provide an overview of the program, review application requirements, and address participant questions. Registration is required.
Applications must be submitted by March 25, 2026. Full details, including eligibility criteria and application instructions, are available on the Enhancing the Flavor of Plant-based and Fermentation-derived Proteins RFA webpage.
