Foundation for Food & Agriculture Research Grant Program

The Foundation for Food & Agriculture Research (FFAR), in partnership with The Good Food Institute (GFI), is accepting applications for a grant opportunity focused on enhancing the flavor of plant-based and fermentation-derived proteins. This initiative addresses one of the most persistent challenges in the alternative protein space: improving sensory experiences to drive consumer acceptance. As global demand for sustainable protein increases, the development of flavorful, functional protein ingredients is essential to ensuring the growth and resilience of food systems. FFAR, established through the 2014 Farm Bill, is a nonprofit organization that supports innovative research benefiting farmers, consumers, and the environment. GFI is a science-based nonprofit focused on advancing alternative proteins for environmental and public health goals. Together, these organizations aim to drive meaningful innovation that will benefit U.S. agriculture and consumers worldwide. The funding opportunity invites proposals that target specific sensory barriers to consumer acceptance of alternative proteins. These may include addressing off-flavors in plant-based and fermentation-enabled proteins through physical, biological, or computational means; optimizing flavor precursor design and formulation strategies; and improving consistency across batches through advanced processing controls. Emphasis is placed on pre-competitive, translational research that is scalable and impactful within the U.S. food system. Applicants are encouraged to pursue interdisciplinary strategies and build collaborations with industry or international researchers to enhance their project's real-world applicability. The grant specifically supports projects that aim to enhance flavor in protein ingredients intended for center-of-plate applications. Proposals focused on flavor for ingredients such as protein bars, milk, or ice cream substitutes are not within scope unless used as components in broader product design. Ineligible research includes projects centered on upstream crop or microbial strain development, mechanical texturization without a flavor focus, or work involving animal-derived ingredients or human/animal testing. However, sensory panels used to assess flavor outcomes are permissible. A key requirement is that projects offer insights relevant to U.S. food and agriculture, though international research may qualify if clearly translatable. Eligible applicants include higher education institutions (domestic or international), public agencies, and organizations qualified under U.S. tax code Sections 170(c)(1) or 501(c)(3). Individuals and students may not apply directly, although researchers from diverse backgrounds are encouraged to participate through their institutions. Applicants must use FFAR's online Grant Management System to submit all materials before the deadline of March 25, 2026, at 5:00 p.m. EDT. The application portal opened on January 28, 2026, and an informational webinar is scheduled for February 11, 2026. The anticipated start date for funded projects is Fall 2026. Applicants must submit a complete package including a project narrative, data management plan, budget documents, biosketches, and a clear plan for how their research will achieve broad impact and commercial relevance. The budget range for funding requests is $400,000 to $500,000, with projects expected to last between two and three years. Matching funds are encouraged but not required. A maximum of 10% of the total budget may be allocated to indirect costs, and equipment costs should not exceed 25% of the total budget. Applicants may include travel for a PI meeting hosted in Spring 2027. Proposals will be reviewed based on technical merit, relevance, anticipated outcomes, and team qualifications. FFAR and GFI will conduct a peer review and make final selections based on alignment with program objectives. Award notifications are expected in Fall 2026. For technical questions or concerns, applicants may contact the program lead, Constance Gewa, or reach out to the FFAR grants team. Full details are available in the downloadable RFA document.