2136551
Project Grant
Overview
Grant Description
Sbir Phase I: Development of unique flavor peptide ingredients to create authentic, sustainable, and cost-effective plant-based food products - The broader impact of this Small Business Innovation Research (SBIR) Phase I project will create new meat alternatives. This project advances a process to create animal-free products with the same authentic taste and textures as real meat.
The project will develop four different chemicals for producing various meat flavor profiles, and especially in fat systems, and a novel advanced method for the first true authentic beef flavor profile for plant-based food applications. This will lower the risk and industry costs for new and diverse alternative meatless food products.
The proposed project offers a new strategy to address the limitations of existing flavor profiles currently lacking in the plant-based food market by unlocking the power of precision fermentation and peptide encapsulation. Technical challenges include characterizing the unknown "meaty" kokumi peptides properties and identifying the encapsulation parameters necessary for stable capture of both encapsulated umami (BMP) and kokumi peptides.
The proposed R&D will (1) generate an advanced encapsulation protocol to capture peptides to produce unique flavor profiles not found in plant-based foods, (2) define the physical and chemical properties of the encapsulated peptides to determine their validity and stability in various food media, and (3) develop first true authentic beef flavor profile for plant-based foods.
Research objectives include: (1) formulate and characterize the BMP and kokumi peptides, (2) measure the chemical stability of the encapsulated BMP and four kokumi peptides, (3) measure the encapsulated BMP and kokumi authentic meaty flavor profile in broth and French fry model systems.
This award reflects NSF's statutory mission and has been deemed worthy of support through evaluation using the Foundation's intellectual merit and broader impacts review criteria.
The project will develop four different chemicals for producing various meat flavor profiles, and especially in fat systems, and a novel advanced method for the first true authentic beef flavor profile for plant-based food applications. This will lower the risk and industry costs for new and diverse alternative meatless food products.
The proposed project offers a new strategy to address the limitations of existing flavor profiles currently lacking in the plant-based food market by unlocking the power of precision fermentation and peptide encapsulation. Technical challenges include characterizing the unknown "meaty" kokumi peptides properties and identifying the encapsulation parameters necessary for stable capture of both encapsulated umami (BMP) and kokumi peptides.
The proposed R&D will (1) generate an advanced encapsulation protocol to capture peptides to produce unique flavor profiles not found in plant-based foods, (2) define the physical and chemical properties of the encapsulated peptides to determine their validity and stability in various food media, and (3) develop first true authentic beef flavor profile for plant-based foods.
Research objectives include: (1) formulate and characterize the BMP and kokumi peptides, (2) measure the chemical stability of the encapsulated BMP and four kokumi peptides, (3) measure the encapsulated BMP and kokumi authentic meaty flavor profile in broth and French fry model systems.
This award reflects NSF's statutory mission and has been deemed worthy of support through evaluation using the Foundation's intellectual merit and broader impacts review criteria.
Awardee
Grant Program (CFDA)
Awarding Agency
Place of Performance
Austin,
Texas
78701-1763
United States
Geographic Scope
Single Zip Code
Related Opportunity
None
Botany Ai was awarded
Project Grant 2136551
worth $256,000
from Directorate for Technology, Innovation and Partnerships in March 2022 with work to be completed primarily in Austin Texas United States.
The grant
has a duration of 7 months and
was awarded through assistance program 47.041 Engineering.
SBIR Details
Research Type
SBIR Phase I
Title
SBIR Phase I:Development of Unique Flavor Peptide Ingredients to Create Authentic, Sustainable, and Cost-effective Plant-based Food Products
Abstract
The broader impact of this Small Business Innovation Research (SBIR) Phase I project will create new meat alternatives.This project advances a process to create animal-free products with the same authentic taste and textures as real meat. The project will develop four different chemicals for producing various meat flavor profiles, and especially in fat systems, and a novel advanced method for the first true authentic beef flavor profile for plant-based food applications.This will lower the risk and industry costs for new and diverse alternative meatless food products.The proposed project offers a new strategy to address the limitations of existing flavor profiles currently lacking in the plant-based food market by unlocking the power of precision fermentation and peptide encapsulation. Technical challenges include characterizing the unknown “meaty” kokumi peptides properties and identifying the encapsulation parameters necessary for stable capture of both encapsulated umami (BMP) and kokumi peptides. The proposed R and D will (1) generate an advanced encapsulation protocol to capture peptides to produce unique flavor profiles not found in plant-based foods, (2) define the physical and chemical properties of the encapsulated peptides to determine their validity and stability in various food media, and (3) develop first true authentic beef flavor profile for plant-based foods. Research objectives include: (1) formulate and characterize the BMP and kokumi peptides, (2) measure the chemical stability of the encapsulated BMP and four kokumi peptides, (3) measure the encapsulated BMP and kokumi authentic meaty flavor profile in broth and French fry model systems.This award reflects NSF's statutory mission and has been deemed worthy of support through evaluation using the Foundation's intellectual merit and broader impacts review criteria.
Topic Code
BT
Solicitation Number
NSF 21-562
Status
(Complete)
Last Modified 3/21/22
Period of Performance
3/15/22
Start Date
10/31/22
End Date
Funding Split
$256.0K
Federal Obligation
$0.0
Non-Federal Obligation
$256.0K
Total Obligated
Activity Timeline
Additional Detail
Award ID FAIN
2136551
SAI Number
None
Award ID URI
SAI EXEMPT
Awardee Classifications
Small Business
Awarding Office
491503 TRANSLATIONAL IMPACTS
Funding Office
490707 DIVISION OF INDUSTRIAL INNOVATION
Awardee UEI
EXNJCSDUELH8
Awardee CAGE
912C4
Performance District
21
Senators
John Cornyn
Ted Cruz
Ted Cruz
Representative
Chip Roy
Budget Funding
| Federal Account | Budget Subfunction | Object Class | Total | Percentage |
|---|---|---|---|---|
| Research and Related Activities, National Science Foundation (049-0100) | General science and basic research | Grants, subsidies, and contributions (41.0) | $256,000 | 100% |
Modified: 3/21/22