In a transformative development for the alternative protein sector, the Bezos Centre for Sustainable Protein (BCSP), the Microbial Food Hub, CARMA: Cellular Agriculture Manufacturing Hub, and the National Alternative Protein Centre (NAPIC) have come together under a Memorandum of Understanding (MoU).
The official announcement of the MoU took place on 21 January 2025, during a global cross-centre panel discussion held on the second day of the Scientific Kick-Off Event for the Bezos Centre for Sustainable Protein. The panel highlighted the importance of international collaboration and shared expertise in overcoming challenges related to scaling and commercialising alternative proteins. The two-day event brought together leaders from research, policy, and industry to discuss the future of sustainable food systems.
The agreement formalises a collaboration to drive innovation in sustainable, nutritious, and accessible alternative proteins. This partnership underscores the importance of global teamwork in addressing the challenges of scaling alternative protein technologies to meet the growing demands of a global population.
A united approach to revolutionising food systems
The MoU brings together expertise in cellular agriculture, microbial protein innovation, and plant-based protein development to advance the sector. The partnership aims to tackle challenges such as cost reduction, scalability, and consumer acceptance by aligning priorities and sharing resources.
Highlighting the collaborative spirit and united vision driving the Memorandum of Understanding (MoU) between the four leading research centres, key leaders shared their insights on the importance of this partnership and its potential to transform the alternative protein sector.
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The problem we are trying to solve is too big and too important that we can only attempt to address it by working together. That is why these cross-centre collaborations are so important, and I am convinced that in this MOU, the sum will be greater than its parts.
– Professor Rodrigo Ledesma-Amaro, Director of the Bezos Centre for Sustainable Protein & Microbial Food Hub at Imperial College London
Having four centres working together to collectively cover research, innovation and technology transfer across the entire alternative protein value chain puts the UK in an enviable position globally. It’s not just about resources and capacity: all of us that are involved in running the centres are driven to achieve a just transition to sustainable food systems in which alternative proteins will be key. The MoU formalises our intent to collaboratively harness our resources and expertise and maximise impact for achieving the just transition.
– Professor Marianne Ellis, Director of CARMA, emphasised the importance of the four centres working together to add value beyond what each can achieve individually.
This MoU is a symbol of our strong commitment to interdisciplinary collaboration across various focus areas of alternative protein from plant to cellular agriculture to fermentation and beyond. We are delighted to collaborate with CARMA, Bezos Centre and Microbial Hub with a shared mission of bringing scalable, affordable, nutritious and tasty alternative protein to market.
– Professor Anwesha Sarkar, Project Leader of NAPIC and Co-Director of PERFORM Pillar, NAPIC highlighted the shared mission and interdisciplinary approach underpinning the partnership.
A shared vision for the future
The MoU reflects months of planning and represents a shared vision for the role of alternative proteins in addressing climate change, food security, and public health. It sets the stage for future collaborations, workshops, and innovative research, establishing the signatories as leaders in the alternative protein revolution.
The event showcased the critical importance of interdisciplinary collaboration among these centres and across the broader ecosystem of academia, industry, and policy. Together, these efforts aim to transform global food systems into ones that are healthy, accessible, and environmentally sustainable.