Alternative protein research centre opens at NUS

It will focus on creating better hybrid meats, ramping up research in fermented proteins

- Shabana Begum

While cell-based meat, plantbased food and fermented protein may be struggling to remain viable, food scientists here increasingly believe that mixing the three novel foods together could be a boost to the alternative protein sector.

This is known as hybrid meat, where cow cells, for example, can grow on a plant-based scaffold to give cultivated steak a more realistic texture. Protein-rich microalgae can be added to the meat to raise its nutritional quality.

"On the market today, some products are great at texture, but not so good on the taste. Others are very strong in nutrition and health benefits, (but) maybe they are not cracking the texture," said Dr Andy Jarvis, director of future of food at the Bezos Earth Fund on Sept 5.

This is the basis of a new alternative protein research centre at the National University of Singapore (NUS), which will focus on creating better quality hybrid meats and ramping up research in fermented proteins, currently an overlooked field.

Asia's first Bezos Centre for Sustainable Protein was launched on Sept 5 at NUS, backed by $39 million from the Bezos Earth Fund. The fund was started by Amazon founder Jeff Bezos as a philanthropic commitment to address the climate crisis.