R&D Innovations in Alt-Protein: Shaping the Future of Food Science
In the Alternative Proteins sector, research and development positions play a pivotal role in advancing sustainable and scalable solutions. From breeding and engineering for higher protein yields to developing novel plant-based and fermentation-derived foods, R&D professionals are contributing to the development of new products and processes. As the demand for Alternative Proteins continues to rise, the number of jobs for R&D professionals with expertise in manufacturing, science, regulatory affairs, and food technology is increasing significantly. What role can they play and what qualifications are needed? Learn more in this article.
What Is the Role of R&D in Alt-Protein Research?
Research in Alternative Proteins, including plant-based, cultivated, and fermentation-derived proteins, is witnessing unprecedented growth. The recognition of the potential that these technologies hold to address global challenges like food security, climate change, and health is growing and so is the investment. Still, some scientific challenges are to be solved, especially in the field of R&D, to advance the production of Alternative Proteins. What challenges await you as an R&D specialist in the sector? The Good Food Institute has identified the following research gaps and technological needs for the R&D sector:
Plant-Based R&D Priorities: For plant-based proteins, breeding, and engineering to boost protein yields and functionality are vital, reducing downstream processing. Further, there is more research needed regarding the exploration of protein fractionation and functionalization, especially for unconventional plant proteins. There's also a need for improved plant fat profiles to resemble animal fats and novel methods more closely for texturizing plant proteins, as current methods like extrusion can be sensitive to minor process variations.
Cultivated R&D Priorities: This sector involves developing bioreactors for large-scale, high-density cell cultures and surfaces for cell growth. Understanding the volatile compounds contributing to meat taste, closing the knowledge gap with traditional meat science, and developing research and monitoring tools for cultivated meat processes are essential here.
Fermentation R&D Priorities: In regards to fermentation, improving production efficiency, particularly the titers and yields of target molecules is a bottleneck. Strain engineering, however, could allow for the use of cheaper feedstocks, lowering production costs. Additionally, safety studies and developing genetic tools for a broader range of microbes are suggested to enhance innovation in this area.
What Specialists Are Needed in R&D for Alt-Proteins?
With these challenges in mind, it is clear that the demand for technical roles like engineers, technicians, and scientists is high, and filling these positions due to a shortage of skilled talent can be hard for many companies. As the industry grows, engineers, in particular, have a unique opportunity to make significant contributions to this sector. To address the critical bottlenecks in plant-based protein and cultured meat production, professionals in roles across R&D are highly sought after.
In the cultured meat sector, there is a demand for engineers to conduct research that advances the production of cultivated food, including tasks such as developing cell scaffolding, tissue structuring, optimizing cell growth factors, and exploring valuable cell metabolism by-products. This field particularly benefits from expertise in biomedical and tissue engineering.
The design and development of bioreactors, crucial for cultured meat and fermentation-based products, is another area where engineers can apply their skills. Adapting bioreactor designs from pharmaceutical and food production to meet Alternative Protein requirements calls for the expertise of chemical, mechanical, and process engineers, especially those with a background in bioprocess engineering.
Efficient protein extraction from plant sources is an area that is key to scaling up production and reducing costs. Here, engineers are needed to innovate extraction methods, such as shear cell extraction and electrospinning. Mechanical and process engineers are well-suited for this role, with a focus on making protein extraction more cost-effective and energy-efficient.
Another important area of R&D involves the improvement of ingredients used in Alternative Protein products. Food scientists and biochemists play a crucial role in identifying and developing new ingredients that can enhance the nutritional profile, taste, texture, and overall appeal of the products. This research is essential for making plant-based options more competitive with traditional animal proteins as well as developing cultivated and fermentation-based products.
Lastly, the repurposing of production facilities, such as decommissioned ethanol or animal protein processing plants, can accelerate the scaling of Alternative Protein production. Engineers with industrial experience, knowledge of production capacity, and expertise in food or pharmaceutical production and supply chains are crucial for identifying and modifying these facilities.
What Is the Current State of R&D in Alternative Proteins?
Recently, The Good Food Institute talked about the key developments in the research and development of Alternative Proteins, underscoring a significant rise in global public funding, with governments worldwide investing approximately $635 million in the Alternative Protein sector, effectively doubling previous investment levels and bringing total public funding to over $1 billion in the year 2022. This influx of funding is categorized into two primary segments: R&D and commercialization.
For the R&D sector, investments focus on developing Alternative Protein products that meet consumer demands in taste, texture, quality, and price. Especially important here is the role of R&D in creating innovative products that can compete effectively in the marketplace.
The motivations behind these investments are diverse. There is, however, a clear recognition of the potential of Alternative Proteins to offer more sustainable products, requiring less land and fewer resources compared to conventional animal agriculture. This perspective is driving the shift in focus from traditional agricultural practices to more innovative and sustainable approaches in food production. With the investments rising, R&D sector is currently focused on creating market-competitive products, as well as scaling production for broader environmental and societal benefits.
The Way Forward
As both governments and the public are increasingly recognizing Alternative Proteins as a strategic solution to various global challenges, the investments in this field will keep growing and so will the number of career opportunities. Are you looking to start your career path in this sector? The Tälist job board is there to help you find your impactful career in Alternative Proteins. Each week, hundreds of new jobs are available – explore and find your ideal role to match your skills and passions!
Whether your interest lies in the scientific development of cultivated meat or a dedication to sustainability, there’s a place for you in this field. With R&D professionals needed in many areas of the sector, take your chance to be a part of shaping the future of food – register today and let us find the perfect career opportunity in sustainable Food Tech for you!
Image credit: Wildtype.