San Francisco-based philanthropic funder Coefficient Giving has launched a $10 million funding call for research and development projects aimed at addressing the taste challenges of alternative proteins. The organization has identified taste as a significant barrier to the mainstream adoption of plant-based and fermentation-derived products, emphasizing the need to improve sensory qualities to compete with animal-derived equivalents. The Request for Proposals (RFP) targets four specific research priorities, including reducing off-flavors in plant-based ingredients, developing substitutes for animal fat in flavor generation, replacing eggs in various applications, and mapping fish flavors for future replication.

Applications for funding are open until August 10, 2026, with awards to be announced on a rolling basis and no later than November 30. The fund is open to academic researchers, industry scientists, engineers, and technologists from any sector, and may allocate additional funds beyond the $10 million ceiling based on proposal quality. Coefficient Giving, formerly known as Open Philanthropy, has a history of funding projects in various areas, including global health, AI safety, and farm animal welfare, with a focus on developing alternatives to animal-derived products since 2016.