- Unlocking Nature’s Potential – Boosting protein quality and quantity from the complete biome i.e., plants, microbes (fungi, bacteria), insects, food waste, aquaculture (aquatic plants, seaweeds, micro/macroalgae)
- Protein Discovery – Identifying important peptides present in traditional proteins that offer the desired functionality, mouthfeel and nutritional benefits and replicating these in APs, through cutting-edge tools
- Structuring for Functional and Nutritional Benefits – Structuring APs using colloidal expertise including microgelation, targeted enzymatic fragmentation, creation of cultivated meat, hybrid technologies, and health-led formulation to enhance finished product functionality, whilst improving nutritional value, minimising allergenicity and sensory issues
- Enabling Sustainable Bioprocessing at scale – Accelerating industrial AP production, bringing costs down by deriving best practice from fermentation-intensive industries, developing optimisation tools supporting the transition towards continuous processes that improve efficiency and reduce manufacturing footprint
- New metrics and standards for product quality and environment – Creating standardised and validated new metrics to quantify technical, nutritional, sensory, quality and safety of APs, objectively
- Acceptability and accessibility – Encouraging consumer behavioural shifts across a wide range of age, culture and socioeconomic status towards acceptance of APs including cultivated meat
