Alternative Protein Hubs

The UK’s alternative protein sector is gaining momentum with the recent establishment of several publicly and philanthropically-funded research centres of excellence. These centres serve as hubs, supported by private investment and collaboration across multiple universities and industry partners.

Hubs at a glance

In January 2025 these four hubs announced a Memorandum of Understanding (MoU), formalising a collaboration to bring together their expertise and drive innovation in the field of alternative proteins.

Besides these four bigger hubs, there are several other research centres covering sustainable foods more broadly, and/or focusing on plant-based and biomass fermentation-derived alternative proteins, e.g. Growing Kent and Medway network and Co-Centre for Sustainable Food System. There are also several interdisciplinary hubs/institutes within one university, such as the Food Systems Institute at the University of Nottingham and the Institute for Sustainable Food at the University of Sheffield.

Investment in the UK

After the fourth major hub was announced, non-profit and think tank the Good Food Institute Europe (GFI Europe) said “this funding pushed the UK’s total government investment in alternative proteins to more than £91 million and clearly demonstrated the country’s continued commitment to developing this cutting-edge area of science and food production.”

Investment amount (£ million)

Timeline

Apr 2023 - CARMA

Jun 2023 - Food Systems Institute

Feb 2024 - Microbial Foods Hub

Jun 2024 - Bezos Centre for Sustainable Protein

Aug 2024 - National Alternative Protein Innovation Centre

Hubs in more detail

  • Website: CARMA

    Work Package 1: Design of Manufacturing Bioreactor Technologies for High Yield at Scale

    • Focus on achieving high process yield and desired quality (nutritional profile).

    • Increased cell densities, reduced resource demand, and increased output per cell.

    • Utilizes bioreactor technologies under development at Bath and UCL for both tissue engineering (TE) and precision fermentation (PF).

    Work Package 2: Product Purification and Waste Valorisation for the Circular Cell Ag Bioeconomy

    • Innovative high-purity, low-loss downstream processes with water recycling and resource recovery.

    • Assess separation technologies from traditional biotech and accelerate with existing equipment at Bath.

    • Focus on unmet material and process needs to increase recovery and reduce environmental burden.

    Work Package 3: Create Sustainable Feedstocks with a Robust Supply Chain for Tissue Engineering (TE) Cell Ag

    • Develop low-cost, low-environmental impact, ethically sourced cells and culture media ingredients for cultured meat.

    • Efficient proliferation of cells maintaining in vivo characteristics and enhancing nutritional profiles.

    • Provide robust science to underpin the supply chain.

    Work Package 4: Designing a Sustainable, Scalable, and Secure Future for Cellular Agriculture Supply Chains

    • Design choices involved in scaling up the UK Cell Ag supply chain.

    • Analyze future scenarios using life-cycle assessment and whole-life value analysis.

    • Provide a roadmap for building cost-effective, high-quality, sustainable, and secure supply chains.

    Work Package 5: Understanding and Influencing the Social Issues of Cell Ag

    • Analyze the impact of Cell Ag on society, including public perception, economics, and policy links.

    • Deliver multifaceted analysis using stakeholder interviews, surveys, focus groups, and consumer experiments.

    • Advocate significance within the Cell Ag community.

    Work Package 6: Engaging Publics and Policy

    • Deliver informed dialogue and deep listening about Cell Ag.

    • Engage society, including citizens, media, policymakers, and affected sectors (farmers, food producers, sellers).

    • Shape development and ensure feedback is incorporated.

    Connected companies:

    Qkine (growth factors)

    Multus Biotechnology (cell culture media)

    MilliporeSigma (cell culture consumables and bioreactors)

    Hoxton Farms (cultured meat products)

    Campden BRI (food and drink science and technology business support)

    Clean Food Group (sustainable alternative food ingredients)

    3D Bio-Tissues (tissue engineering products and processes)

    Roslin Technologies (cells and media)

    Ivy Farm (cultured meat products)

    Naturbeads (cellulose beads)

    Cellular Agriculture Ltd (cultured meat bioprocessing technology)

    Veolia (waste management)

  • Website: Under construction

    Work Package 1: Applications

    • To advance engineering biology research to produce microbial foods.

    • Covering biomass fermentation, traditional fermentation and precision fermentation.

    Work Package 2: Capabilities

    • To develop new capabilities for the development of microbial foods using engineering biology (for the members of the Hub and beyond).

    • Covering scale-up, artificial intelligence, strain engineering, food technology and nutrition.

    Work Package 3: Paths

    • To support present and future research into engineering biology for microbial foods, and translation of this research into positive, real-world impacts.

    • Covering commercialisation, education, regulation, communication.

  • Website: Bezos Centre for Sustainable Proteins

    Work Pillar 1: Research

    • Cutting-edge applied research in all areas of sustainable foods (Engineering Biology, AI, Automation, etc.

    Work Pillar 2: Education

    • Training the next generation of Alternative Proteins professionals

    • New PhD programme and Masters

    Work Pillar 3: Translation

    • Maximising commercialisation, licensing, and startup creation

    Work Pillar 4: Knowledge and Work Pillar 5: Network

    • Thought-leader, high-profile voice, respected scientific authority

    • Impact in society, policy, and industry

    Alongside the various research and innovation work profiles, the centre has seven impact units.

    Impact Units:

    1. Commercialisation

    2. Company Creation

    3. Sustainability

    4. Education

    5. Policy, Safety and Regulation

    6. Gastronomy

    7. Consumer and Public

    Facilities: There also will be dedicated laboratories at the Imperial innovation hub.

    UK spoke universities:UCL,  Aberystwyth University, the Food Centre at Reading University, and the Growing Kent & Medway consortium involving the National Institute of Agricultural Botany and the Universities of Kent and Greenwich. 

    International Spoke universities: Technical University of Denmark (Biosustain), Tufts University (Centre for Cellular Agriculture), and the National University of Singapore.

  • Website: NAPIC

    Knowledge Pillar 1: Produce

    • Led by Professor Derek Stewart of the James Hutton Institute, this pillar will enable partners to produce alternative protein ingredients and finished products of optimum functional, sensorial, and nutritional quality while addressing concerns about ultra-processed foods and assisting a just transition for producers.

    Knowledge Pillar 2: Process

    • Led by Professor Karen Polizzi of Imperial College London, this pillar aims to accelerate the scaling up of cultivated meat and precision fermentation using artificial intelligence (AI) guided models, acting as a catalyst for partners commercialising these foods.

    Knowledge Pillar 3: Perform

    • Led by Professor Anwesha Sarkar of the University of Leeds, this pillar aims to ensure that these foods meet consumer expectations regarding taste, texture, and nutrition while safeguarding public health.

    Knowledge Pillar 4: People

    • Led by Professor Louise Dye of the University of Sheffield, this pillar will focus on affordability, accessibility, and acceptability, guiding consumers’ dietary transition towards these foods and providing new training and business opportunities for UK farmers and businesses.