Bill Aimutis, NCFIL executive director and co-director at N.C. State’s Bezos Center for Sustainable Protein (BCSP), was interviewed in Alt-Meat magazine’s August issue to discuss BCSP’s accomplishments and plans for the future.

Three Pillars, Achievements and Future

As one of three centers funded by the Bezos Earth Fund, the NC State BCSP focuses on plant-based precision fermentation and cell-cultivation projects, along with partners in England and Singapore. In addition to core R&D, Aimutis outlined the center’s three pillars of workforce development, consumer science and advocacy.

Projects underway in the center’s first year of operation include the large Drivers of Liking Survey with consumers regarding plant-based nuggets and beef crumble products. Other projects include cell scaffolding and digital twinning.

Aimutis and the BCSP’s plans for the immediate future include educating industry stakeholders, creating educational programs, developing interdisciplinary teams and connecting with commodity groups.

Looking further into the future, Aimutis emphasized the need for sustainable proteins that maintain nutritional equivalency and food safety as they meet increased need. Other future endeavors involve reducing costs, minimizing processing and improving manufacturing of alternative protein products in order to reduce emissions and water usage.

Find Out More

To find out more about Aimutis, NCFIL or BCSP, be sure to check out the August issue of Alt-Meat.