National Alternative Protein Innovation Centre (NAPIC)

We are pleased to announce the launch of the National Alternative Protein Innovation Centre (NAPIC). The UKRI Biotechnology and Biological Sciences Research Council (BBSRC) and Innovate UK have announced £15m funding over the next five years, with the remainder of the support coming from partners. The centre will be hosted by the University of Leeds and co-led by the The James Hutton Institute, the The University of Sheffield, and Imperial College London.  Researchers aim to create a pan-UK innovation centre to secure a continuous supply of safe, tasty, affordable, and healthy proteins which also support Net Zero goals and futureproof the UK’s food and animal feed security. Read more 👇

Check out a very neat review and opinion paper on #alternativeprotein by Mingxin Wang (#PhD student in our lab) and Dr. Rammile Ettelaie titled "#Enzymatic hydrolysis of #legume proteins: Lessons on surface property outcomes" that has just been published in Current Opinion in Food science. In this work, Mingxin discusses how #enzymatic hydrolysis of #legume proteins can be exploited to alter physical properties, improving their surface-related functionalities. Enzymatic hydrolysis can create smaller hydrolysate fragments, conferring faster surface adsorption, more disordered structures at the surface and smaller particle sizes. These physicochemical alterations work synergistically to enhance the #emulsifying properties of legume proteins, particularly when the properties of the parent #legume proteins are often inferior. However, what is quite eye opening is that there is very limited interfacial work in this field - for example interfacial shear rheology of #legume protein hydrolysates at air-water or oil-water interfaces is yet to be thoroughly studied, to provide robust insights into how such hydrolysate-based interfacial film may respond under shear deformation and also when subjected to stresses like pH, ions, temperature. What is almost unknown is how #tribology of legume proteins alter post #hydrolysis - such mechanistic knowledge is crucial before utilising #enzymatic #hydrolysis as a potential lever to address mouthfeel issues of #legume proteins, of course latter needs final validation by sensory studies. Check out the full text here: https://lnkd.in/e4vKetFE Thank you National Alternative Protein Innovation Centre (NAPIC) for the funding, more to follow in this exciting area from our lab on modelling as well as experimental work. Watch out upcoming work from Mingxin on #enymatic #hydrolysis of #alternativeproteins. Thank you Dr. Xing Chen for inviting us to submit this review in the Food Bioprocessing issue.

Are you registered for our January webinar? We will hear from Alan Javier Hernandez Alvarez on the newly-funded National Alternative Protein Innovation Centre (NAPIC). The researchers aim to create a pan-UK innovation centre to secure a continuous supply of safe, tasty, affordable, and healthy proteins, which also support Net Zero goals and futureproof the UK’s food and animal feed security. Make sure to register your place on Eventbrite to join us on Wed 22nd January: https://lnkd.in/ezMmhm8C

The National Alternative Protein Innovation Centre (NAPIC) has been formally launched at the UK’s University of Leeds. “NAPIC offers a unique platform for global collaboration in alternative proteins, bringing together researchers, industry, and policymakers to build a sustainable protein ecosystem as a model worldwide,” said Dr Cristina Martinez Villaluenga, Department of Technological Processes and Biotechnology, Institute of Food Science and Technology and Nutrition, CSIC, Spain. #altproteins #alternativeproteins #uk #foodinnovation #leeds

Are you registered for this Global Food and Environment Institute, University of Leeds webinar? Wednesday 22nd January, 12.00-12.40pm. Dr Alan Javier Hernandez Alvarez will share insights into what NAPIC is, where opportunities lie, and how NAPIC plans to take the alternative protein sector by storm. Register for free: https://lnkd.in/ezMmhm8C https://lnkd.in/gYTUNrxM

🔬 NAPIC? CARMA? The UK is home to an exciting and growing array of alternative protein research hubs, but with so many exciting new projects (and acronyms to accompany them) it’s a lot to take in. Our latest blog from Head of SciTech Seren Kell gives a whirlwind tour of the exciting new initiatives, and what they mean for the UK landscape. Many of these centres are funded by the country’s major public research bodies, reflecting the government’s recognition of the need to diversify the UK’s protein sources for food security, green growth and future-proof jobs. Until recently, a lot of the research and innovation has been dominated by the private sector – risking that companies keep findings to themselves and independently work on solutions to the same problem. Now, researchers based at centres such as the National Alternative Protein Innovation Centre (NAPIC), CARMA - Cellular Agriculture Manufacturing Hub, the Microbial Food Hub and the Bezos Centre for Sustainable Protein are able to collaborate with fellow scientists and industry, working on everything from basic scientific discovery to bringing new products and technical innovations to market. Some of the centres are also examining important societal topics beyond the scope of the private sector, such as the role these products will play in our future food system, and how the public, food producers and farmers can be brought into the discussion. Read our new blog where we examine what these hubs are doing and how they plan to transform alternative protein research – both in the UK and further afield: https://lnkd.in/dYe3b8VS #AlternativeProteins #innovation

Big news for the UK’s food scene! The National Alternative Protein Innovation Centre (NAPIC) just opened its doors in Leeds, and it’s a total game-changer. This cutting-edge hub is all about shaking up the way we think about food, focusing on the future of plant-based and cultured proteins. NAPIC isn’t just a lab—it’s a collaboration hotspot where scientists, startups, and industry pros come together to cook up innovative ideas for sustainable and healthier eating. It’s a big step toward tackling environmental challenges and catering to the growing demand for greener, cleaner food options. The opening of this center shows the UK is serious about leading the global charge in alternative proteins. Watch this space—NAPIC is set to revolutionize the way we eat and think about food!

Welcome to our newest NAPIC colleague! Adam joins us as the new Administrative Support Officer and we are looking forward to working with them.

We held our official launch event on Friday - and it was fantastic! 🥂 With over 250 registered delegates spanning academia, industry, investors, funders, and policymakers, the event marked the beginning of our ambitious mission to transform the #AlternativeProtein landscape and contribute to a more sustainable future for our planet. Professor Anne Ferguson-Smith, BBSRC Executive Chair, said:   “This launch marks a significant milestone in the field of sustainable food innovation. Along with Innovate UK, BBSRC is proud to support this pioneering initiative that promises to drive innovation across the UK alternative proteins sector. By fostering collaboration among academics, industry leaders and policymakers, NAPIC stands at the forefront of addressing global challenges related to food security and a changing climate. This centre will help secure the UK's position as a leader in alternative protein research, exemplifying our commitment to driving scientific discoveries that cater to both environmental sustainability and public health needs." Read the full article for more about the day through images and quotes from a range of our funders, partners and delegates. With great thanks to the team who pulled this event together and to all who attended on the day.

We are pleased to accept the invitation from Global Food and Environment Institute, University of Leeds to deliver their January webinar. Join us on 22nd January to hear about all things NAPIC from Dr Alan Javier Hernandez Alvarez. Dr Alvarez will provide an overview of our newly funded centre and the exciting opportunities this centre can offer. Register for free: https://lnkd.in/ezMmhm8C