Project Grant 20246701742813
- Exopolymer, Inc. received a $181,129 Phase I award under the USDA Small Business Innovation Research (SBIR) Program (CFDA 10.212), administered by the National Institute of Food and Agriculture, with an award date of September 15, 2025, and completion date of May 14, 2027. The company is developing improved biopolymer food ingredients designed to address market demand for shelf-stable, natural products that reduce reliance on imported ingredients. The project focuses on evaluating biopolymer...
- Federal Project Grant Award Summary University of California, Davis received a $751,937 Project Grant from the U.S. Department of Agriculture's National Institute of Food and Agriculture (NIFA) under the Agriculture and Food Research Initiative (AFRI) program (CFDA 10.310), awarded December 1, 2025, with a completion date of November 30, 2028. The project focuses on developing novel protein- and fat-rich composite ingredients derived from edible fungi combined with lipid-accumulating yeasts or...
- This National Science Foundation Project Grant of $750,000 will fund the development of dairy protein product innovations through the NSF Technology, Innovation, and Partnerships program (CFDA 47.084). Awarded on December 15, 2022 to Boise State University, the project aims to modernize dairy processing using artificial intelligence, advanced sensing and manufacturing technologies. Key deliverables include creating AI-based solutions to automate real-time protein analysis in milk processing...
- Federal Grant Award Summary Cornell University's Office of Sponsored Programs received a $299,823 Project Grant from the U.S. Department of Agriculture's National Institute of Food and Agriculture (NIFA) under the Agriculture and Food Research Initiative (AFRI) program (CFDA 10.310), awarded February 1, 2026, with completion targeted for January 31, 2028. The project develops an innovative manufacturing platform utilizing Pulsed Vacuum Infrared Drying (PVID) technology to produce low-moisture,...
- Fybraworks Foods Inc. received a $256,000 Project Grant award from the National Science Foundation Division of Industrial Innovation under the Engineering federal grant program (CFDA 47.041) to develop a novel technology to manufacture animal-free muscle proteins in bacteria and yeasts. The goal of this February 2021 award is to produce sustainable sources of protein for human consumption using cell-based fermentation methods rather than traditional livestock agriculture. The one-year project...
- Federal Project Grant Award Summary Visionary Fiber Technologies, Inc. received a $173,497 Phase I award on September 30, 2025, under the Small Business Innovation Research (SBIR) Program (CFDA 10.212) administered by the National Institute of Food and Agriculture to develop an immobilized enzyme fiber reactor system for producing human milk fat substitute. The project, scheduled for completion by November 30, 2026, aims to convert readily available oils and fats into oleuropein (OPO), a fat...
- The University of Idaho received a $606,620 Project Grant from the U.S. Department of Agriculture's National Institute of Food and Agriculture (NIFA) under the Agriculture and Food Research Initiative (AFRI) program (CFDA 10.310) for research extending from December 1, 2025 through November 30, 2029. The project delivers fundamental and applied research focused on developing plant-based protein scaffolds for cultured meat production. Specifically, the research addresses the critical bottleneck...
- Transfoam LLC, operating as Ourobio, received a $175,000 project grant from the U.S. Department of Agriculture's National Institute of Food and Agriculture (NIFA) under the Small Business Innovation Research (SBIR) Program (CFDA 10.212), awarded September 1, 2025, with completion targeted for April 30, 2027. The grant supports development of an innovative fermentation process that converts agricultural byproducts—including dairy whey, soybean meal, and corn waste—into biodegradable plastics...
- Federal Project Grant Award Summary Purdue University received a $299,836 Agriculture and Food Research Initiative (AFRI) Project Grant from the U.S. Department of Agriculture's National Institute of Food and Agriculture, effective February 15, 2026, through February 14, 2028. The project develops a next-generation prebiotic derived from agricultural waste designed to selectively promote Faecalibacterium prausnitzii, a beneficial gut bacterium with reduced prevalence in overweight populations....
- Via Biofuels Inc. received a $175,000 Phase I award from the National Institute of Food and Agriculture (NIFA) under the Small Business Innovation Research (SBIR) Program (CFDA 10.212) to develop a genetically engineered yeast strain capable of converting whey permeate—a lactose-rich waste byproduct from dairy processing—into 3-methylanisole (3-MA), a versatile chemical compound with applications as a gasoline replacement, plastic precursor, and sustainable aviation fuel feedstock. The...
** AWARDS ISSUED PRIOR TO JANUARY 20, 2025, WERE FUNDED UNDER PREVIOUS ADMINISTRATIONS AND MAY NOT REFLECT THE PRIORITIES AND POLICIES OF THE CURRENT ADMINISTRATION.** WITH INCREASING AWARENESS OF SUSTAINABILITY AND HEALTHY DIETS, THE DEVELOPMENT OF PLANT PROTEIN-BASED FAT REPLACERS TO PROVIDE SOFTNESS AND LUBRICATING EFFECTS TO LOW-FAT OR FAT-FREE PRODUCTS HAS GATHERED SIGNIFICANT ATTENTION. HOWEVER, THE PRODUCTION OF THESE FAT REPLACERS IS ENERGY-INTENSIVE DUE TO PROLONGED HEATING AT HIGH TEMPERATURES, LIMITING THEIR POTENTIAL FOR FOOD APPLICATIONS. THEREFORE, REDUCING ENERGY CONSUMPTION IS ESSENTIAL TO ENHANCE THEIR USE IN FOODS.IN THIS PROJECT, PLANT PROTEIN IS PARTIALLY HYDROLYZED BY A PROTEASE, FOLLOWED BY GENTLE HEATING TO FORM AGGREGATES AS FAT REPLACERS. THE PHYSICOCHEMICAL PROPERTIES OF THE PROTEIN HYDROLYSATES AND THEIR AGGREGATES ARE CHARACTERIZED TO UNDERSTAND THE INCREASED AGGREGATING CAPACITY OF THE HYDROLYSATES. THE RESULTING FAT REPLACER IS THEN INCORPORATED INTO SKIM MILK TO PRODUCE FAT-FREE CREAM CHEESE. THE QUALITY ATTRIBUTES OF THE CREAM CHEESE, SUCH AS APPEARANCE, TEXTURE, AND HEAT-MELTING BEHAVIOR, WILL BE TESTED. TO SCALE UP PRODUCTION, AN EXTRUSION PROCESSING IS USED. A TECHNO-ECONOMIC ANALYSIS OF THE PROCESS IS CONDUCTED TO CALCULATE THE ENERGY CONSUMPTION AND PRODUCTION COSTS RELATIVE TO TRADITIONAL TECHNOLOGIES. THIS PROJECT ALIGNS WITH THE PROGRAM'S PRIORITIES BY ENHANCING SUSTAINABILITY AND FOOD QUALITY ATTRIBUTES THROUGH ADVANCED PROCESSING AND BIOPROCESSING TECHNOLOGIES.
Mod # | Description | ReasonForModification | Federal Obligation | Date |
|---|---|---|---|---|
| Not listed | $0 | 2/20/26 | ||
| Not listed | $299.7k | 6/17/24 |