Plant Protein Enhancement Project

About the Plant Protein Enhancement Project

Plant proteins, including peas, beans and lentils, are nutritionally important protein sources.

Population growth and expanding food industry uses for animal-based protein alternatives are driving an increasing global demand.

Most commercially available plant-based protein ingredients come from only two percent of the 150-plant species on which our food supply depends. Understanding the genetics and breeding of these plants can uncover new plant protein crops and produce increases in yield, robustness and disease resistance. This research can also decrease the cost of these plants, making them more attractive to farmers.

To enhance the protein yield of plant-based staple crops and decrease costs, our Crops of the Future Collaborative launched the Plant Protein Enhancement Project. Co-funded by the Open Philanthropy Project, this competitive research program funds grants to enhance the supply chain for plant-based protein in a profitable and sustainable manner.

Awarded Grants

Improving Protein Content & Quality in Peas

Dr. Robert Stupar, University of Minnesota

Plant protein is an important part of the global diet, but there are barriers limiting plant protein’s potential. Some amino acids, which are essential to diets, are missing or less abundant in plant protein. Also, a popular plant protein, soy, is an allergen for many. One alternative to soy is pea protein, but its nutritional value lags soy. University of Minnesota researchers are studying pea protein, develop methods for screening peas with superior protein nutrition and quality and breed these traits to cultivated peas.

Matching Funders:  Benson Hill, Keygene, Syngenta, University of Minnesota

Capitalizing on the Unique Viscoelastic Properties of Corn Zein for a New Commercial Plant-Based Protein

Dr. Bruce Hamaker, Purdue University

Plant-based protein alternatives are a rapidly expanding market. Soy and pea proteins can closely replicate the texture of meats, but they lack the chewy quality of meat, known as viscoelasticity, which creates a tender bite. Researchers at Purdue University are studying the viscoelasticity of a corn protein, zein, to develop a new commercial meat substitute.

Matching Funder: Open Philanthropy

Increasing Total Protein Content in Pea Using Large-Scale Phenotyping & Targeted Breeding With Genomic Selection

Dr. Nonoy Bandillo, North Dakota State University

Peas are a popular source of plant protein, their production has a limited environmental footprint and they are economically beneficial for farmers. Although breeding efforts are partially focused on improving the nutritional content of peas, this gain is not happening fast enough to meet growing demand. North Dakota State University researchers are building genomic resources, breeding models and tools for improving total protein content in peas.

Matching Funders: Benson Hill, Keygene, Syngenta, North Dakota State University

Using Novel Genes From Wild Germplasm to Boost Protein Content in Cultivated Chickpea

Dr. Brendan Riely & Dr. Douglas Cook, NuCicer

The future of agriculture requires producing more food on less land in an environmentally sustainable manner. Ensuring global nutritional security depends in large part on plants that are more efficient at producing calories and protein than livestock. However, centuries of crop domestication have limited the genetic capacity to improve widely consumed crops to meet these needs. NuCicer is introducing greater genetic diversity into chickpea varieties. This research is increasing protein content and quality and developing other desirable agronomic traits in chickpeas

Matching Funder: Open Philanthropy