The National University of Singapore (NUS) has launched the Bezos Centre for Sustainable Protein, a groundbreaking initiative aimed at transforming the future of food in Asia. This center, the first of its kind in the region, will focus on developing and commercializing alternative protein sources. It’s backed by a significant investment of US$30 million from the Bezos Earth Fund.
The Bezos Centre for Sustainable Protein aspires to develop ‘ultimate proteins,’ innovative hybrid foods that rival traditional meat in both taste and price. The center will prioritize regional preferences and address the critical need to feed a growing global population. Their focus on biomass fermentation, which utilizes waste products like tofu waste to cultivate algae for high-quality protein, showcases their commitment to sustainable practices.
The NUS Centre joins similar institutions in the United Kingdom and the United States, forming a global network dedicated to advancing sustainable protein research. Their primary research areas encompass microalgae and biomass fermentation, alongside cultivated meat and plant-based technologies. This multi-faceted approach will lead to the development of next-generation hybrid proteins that are affordable, nutritious, and widely accepted.
Professor Tan Eng Chye, NUS President, emphasized the shared commitment to tackling climate change. He stated, “The world’s growing appetite for meat has put a huge strain on our global food system, and we need to develop sustainable food solutions with researchers, government and industry.” With the Bezos Earth Fund’s support, the NUS plans to leverage its position in Asia to drive innovation and collaboration across the region, ensuring sustainable protein solutions that benefit consumers, the industry, and the environment.
Sir Andrew Steer, President and CEO of the Bezos Earth Fund, underscored the importance of Asia in the future of sustainable protein. He highlighted Singapore’s leadership role in this field and stated, “Just five months ago, we announced our commitment to establish these Bezos Centers for Sustainable Protein and today, US$100 million has been granted to make that vision a reality.” The new center at NUS will harness the region’s expertise to drive solutions that reshape food systems globally, with significant potential impact for the 2.3 billion consumers in East and South-East Asia.
Research at the center will be led by a team of 23 expert Principal Investigators from institutions across the ecosystem, including NUS, Nanyang Technological University, Singapore Institute of Technology, and ETH Zurich. The focus will also be on developing talent through various educational initiatives and venture-building programs at NUS Enterprise, the university’s innovation arm, to translate research into impactful solutions. By fostering a collaborative environment among scientific, industry, community, and policy stakeholders, the center will expedite the adoption of sustainable proteins across the region.
Professor Zhou Weibiao, Head of the NUS Department of Food Science and Technology and Acting Director of the new Centre, emphasized the importance of research that meets both consumer needs and industry demands. He remarked, “NUS is well-positioned to host the new Centre given our extensive research expertise and strong partnerships in developing alternative proteins, demonstrated through many joint projects at NUS FST with internal and external partners, as well as our deep understanding of important areas such as nutrition, safety, and consumer perceptions.” He expressed confidence in translating cutting-edge research into affordable, appealing, and nutritious alternative proteins for consumers, supporting the industry, and nurturing young talent for a resilient food system.
The NUS Centre will collaborate closely with industry partners, government agencies, and academic institutions to transform its research into market-ready products. Key focus areas include microalgae research, biomass fermentation, and cell-cultured and plant-based research. These areas will also incorporate cross-cutting platforms like nutrition science, safety, and consumer acceptance into its research.
Dr. Andy Jarvis, Director of Future of Food at the Bezos Earth Fund, highlighted the center’s groundbreaking innovations, such as converting tofu waste into high-quality protein, demonstrating zero-waste, circular economy principles in action. He stated, “As part of our US$1 billion commitment to reshaping food systems globally, this Centre – alongside our network of sustainable protein hubs – will drive lasting change that meets both environmental sustainability goals and consumer needs.”
The Good Food Institute (GFI) played a pivotal role in partnering with the Bezos Earth Fund to develop its alternative protein strategy. As a scoping partner, GFI has helped shape the vision for the Bezos Centres for Sustainable Protein. Mirte Gosker, Managing Director of the GFI APAC, highlighted the immense potential for transformation in Asia’s food supply. She stated, “With meat demand skyrocketing across the world’s most populous continent, the opportunity for large-scale transformation in Asia’s food supply has never been greater.” By connecting Singapore’s leading scientific minds with their global counterparts, the Bezos Centre at NUS has the capacity to unlock the substantial economic and ecological potential of sustainable proteins.
