The Foundation for Food & Agriculture Research (FFAR), in partnership with the nonprofit Good Food Institute (GFI), today launched a funding opportunity to drive protein innovation by improving the flavor and palatability of plant-based and fermentation-enabled proteins. The Enhancing the Flavor of Plant-based and Fermentation-derived Proteins Request for Applications (RFA), as part of FFAR’s Protein Innovation Program, focuses on enhancing the taste and sensory performance of plant-sourced proteins designed for center-of-plate foods, helping accelerate consumer acceptance and market readiness.
As global demand for protein continues to rise, this funding opportunity can help diversify protein sources, strengthen the sustainability of food and agriculture supply chains and contribute to a safer, more resilient global food system. Improving the functionality and flavor of plant-based and fermentation-derived proteins can increase consumer acceptance, open new markets for crops, create value-added opportunities for farmers and processors, enhance farmland health and support economic growth.
The Protein Innovation Program reflects FFAR’s commitment to advancing science-based solutions that strengthen and are translatable to U.S. agriculture, expand market opportunities and support a robust and competitive food system.
FFAR and GFI seek projects that address key sensory and functional challenges limiting the adoption of plant-based and fermentation-derived proteins. Supported work may include innovations in identifying and reducing off-flavors, enhancing desirable flavor, improved ingredient functionality and/or other solutions that improve flavor and overall eating experience.
This RFA builds on findings from a FFAR-GFI workshop that engaged researchers, industry experts and other stakeholders to identify priority challenges in ingredient performance, sensory quality and scalability. Insights from the workshop’s report and executive summary directly informed the design of this funding opportunity.
FFAR and GFI will host an informational webinar at 11:00 a.m. (EST) on Feb. 11, 2026, to provide an overview of the program, review application requirements and answer questions. Registration is required.
Applications are due by March 25, 2026. Full program details, eligibility requirements and application instructions are available on the Enhancing the Flavor of Plant-based and Fermentation-derived Proteins RFA webpage.