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Nottingham International Centre for Alternative Proteins

Today our protein production systems fulfil much of our global population needs but are unsustainable, inequitable, and come at a terrible environmental cost. How can we cater to a rising global population and meet soaring demand for protein through sustainable and ethical means?

Working towards a new protein economy by 2050

The Nottingham International Centre for Alternative Proteins (N-CAP) is a hub for future protein research, bringing together world-leading research organizations, industrial partners and thought leaders to tackle the technical and social challenges of alternative protein food innovation.

We will leverage on our academic strength in alternative protein research and University wide facilities to envision and advance social and policy innovation through collaboration with geographically and economically diverse stakeholders to deliver a more sustainable, nutritious, and ethical food system for all.

Our vision

The Centre is led by the University of Nottingham (UoN), an international research-intensive university with over 100 years’ experience in tackling global food challenges. Our vision is that by 2050 there is a new protein economy, and we will be at the centre of this transition. We exist to address key bottlenecks for future food innovation using a holistic approach to develop end-to-end solutions, from raw material sourcing and development to acceptable and accessible food for society.

Our research

The Nottingham International Centre for Alternative Protein works with a wide range of experts in various capacities, starting in Nottingham, and going beyond the UK, and Europe. Our researchers will focus on three major sources of protein: underutilized plant sources, single cell organisms and mammalian pluripotent stem cells.

Our researchers will apply, co-design and integrate Technological and Social innovation research, so all new food sources, production processes and manufacturing technologies are socially informed with a consumer base that is knowledgeable and engaged.

We will work across these three streams:

Exploring technologies on novel plant and single cell derived proteins, and cultured meat technologies

Addressing dietary and other consumer related challenges through a food innovation platform

Characterising protein futures and analysing cultural factors on alternative protein transitions

Alternative protein student community

The University of Nottingham SWAP community brings together students to learn more about the alternative proteins movement and apply this to their research.