Imperial College London recently hosted an event to launch the Bezos Centre for Sustainable Protein, a cutting-edge research initiative dedicated to advancing alternative protein sources. With over 350 leading researchers, industry experts and policymakers in attendance, the event marked a significant step in addressing food security, climate change and sustainability challenges through scientific innovation.
Backed by a $30 million investment from the Bezos Earth Fund, the Centre, led by Dr Rodrigo Ledesma-Amaro from Imperial College, is one of three global hubs focused on transforming food systems. Its mission is to drive research and innovation in cultivated meat, engineering biology, microbial food, plant-based protein and algae, helping to overcome technical and socio-economic barriers that currently limit sector growth.
The Centre’s work aligns with the broader $100 million global commitment from the Bezos Earth Fund to support sustainable protein alternatives as part of a larger $1 billion initiative to revolutionise food production. With more than 100 international partners across academia and industry, the Centre is positioned to make significant breakthroughs in food sustainability.
Dr Parag Acharya from the Natural Resources Institute (NRI) at the University of Greenwich played a key role in the discussions, particularly in the area of plant and algal proteins. He led a session on strategies for future-proofing plant and algal proteins, highlighting the importance of protein diversification to shape the future of food and innovations that could expand consumer choices for sustainable protein-based products. His insights on this topic were also featured in a Food Navigator article on future-proofing alternative proteins.
The Medway Food Innovation Centre (MFIC), representing NRI, is a core partner in the Bezos Centre and will support ongoing research and development efforts. This partnership underscores NRI’s commitment to driving food innovation and food system transformation. Dr Acharya, Head of MFIC, emphasised that the partnership within Bezos Centre could enable NRI to become a leader in the emerging area of alternative protein research.
Several researchers from the Medway Food Innovation Centre contributed to the poster presentations, showcasing cutting-edge findings. Presenters included Vahid Baeghbali, Osama Maklad, Hamed J. Sarnavi, Xi He and Yixing Sui.
As the world faces increasing pressure to develop sustainable and nutritious food sources, the Bezos Centre for Sustainable Protein is poised to be a leader in alternative protein research. With strong collaboration between industry and academia, including the vital contributions from NRI, the Centre is well-positioned to drive innovation that will shape the future of food.