The Bezos Centre for Sustainable Protein at the National University of Singapore (NUS) was launched today (5 September). This marks a major milestone as the ‘first of its kind’ facility in Asia to advance research in alternative proteins.

With a $30 million grant from the Bezos Earth Fund, the centre expects to lead research and commercialisation efforts to develop ‘ultimate proteins’ – advanced hybrid foods that match traditional meat-based products in both taste and price.

The centre will focus on regional preferences, aiming to drive global food security and accelerate innovation across the region, and will work with partners across industry, government and academia to translate its research into market-ready products.

Key focus areas include microalgae research, biomass fermentation and cell-cultured and plant-based research. These focus areas will also integrate cross-cutting platforms such as nutrition science, safety and consumer acceptance into its research. These efforts are strategically aligned to produce next-generation hybrid proteins that are affordable, nutritious and widely accepted.

The NUS Centre joins similar Bezos Centres at Imperial College London, in the UK, and North Carolina State University in the US, forming a global network dedicated to advancing sustainable protein research.

Professor Tan Eng Chye, NUS president, said: “NUS and the Bezos Earth Fund are united by a shared commitment to actively combat climate change...With the generous support of the Bezos Earth Fund, we look forward to leveraging our unique position in Asia to drive innovation and collaboration across the region, ensuring sustainable protein solutions that benefit consumers and industry, and protect the environment.”

Andrew Steer, president and CEO of the Bezos Earth Fund, commented: “Asia is pivotal to the future of sustainable proteins, and Singapore is leading the way. Just five months ago, we announced our commitment to establish these Bezos Centers for Sustainable Protein and today, $100 million has been granted to make that vision a reality. The new Centre at NUS harnesses the region’s influence and expertise to drive solutions that can reshape food systems globally, with significant potential impact for East and South-East Asia's 2.3 billion consumers.”

Research at the centre will be led by 23 expert ‘Principal Investigators’ from institutions in the ecosystem including NUS, Nanyang Technological University, Singapore Institute of Technology and ETH Zurich.

These institutions will also develop talent through education initiatives and venture-building programmes at NUS Enterprise, the university’s innovation arm.

Professor Zhou Weibiao, head of the NUS Department of Food Science and Technology (NUS FST) and acting director of the new centre, added: “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".

Weibiao continued: "We look forward to making a tangible impact by translating cutting-edge research into affordable, attractive and nutritious alternative proteins for consumers, supporting the industry, and nurturing young talents for a resilient food system".

Andy Jarvis, director of future of food at the Bezos Earth Fund, concluded: “As part of our $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.”

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