The ‘National Alternative Protein Innovation Centre (NAPIC)’ in the UK will promote research and innovation in alternative proteins from plants, fungi, algae, insects, microorganisms, and cultured meat as both healthy and sustainable protein sources for future food. The Department of Food Science at Aarhus University is an international partner in the new British center, which involves more than 120 organizations, ranging from farmers and businesses to regulators and councils. NAPIC, which received 133 million kroner in funding from UKRI (UK Research and Innovation), is a collaboration between researchers at University of Leeds, James Hutton Institute, Imperial College London and University of Sheffield. The ambition is to create an innovation ecosystem with over 350 partners that can lead the way for alternative proteins. Looking to the future, the center plans to continue growing and attracting additional investments and engagement, leading to a pipeline of new, alternative proteins. Professor Milena Corredig from The Department of Food Science at Aarhus University is a member of ’The International Scientific Engagement Board (ISEB)’ and will be responsible for engagement with the new partnership at AU FOOD. Funding for the center commenced in August 2024 and will continue for five years.