The Biomas Program is an initiative coordinated by GFI Brasil, which funds research into the development of ingredients based on native species from the Amazon and Cerrado biomes to be employed in plant-based products. In this second edition, seven projects were funded. These projects hold the potential to generate socioeconomic impact in local communities and help resolve bottlenecks in the alternative protein-based food industry. These studies investigated the potential of babassu, cupuaçu, Brazil nut, baru, and pequi. GFI Brasil bets that research outcomes become business opportunities through the valorization of by-products from the chains of these native species and the use of this enormous technological potential as ingredients in plant-based products.
84% of Brazilian companies
stated that developing new domestic ingredients is a priority.
Source: GFI Brasil (2021).
The selection of native plant species considered the technical and economic potential of each one as a source of viable ingredients for the industry. The economic indicators evaluated were the number of producing communities, production volume and maturity of the production chain. The technical potential analysis, in turn, included criteria such as the physicochemical composition of the products, technological potential and nutritional aspects. The three editions of the Program invest together around R$ 4.4 million in 20 research projects which investigate 10 species from the Amazon and Cerrado biomes: babassu, Brazil nut, cupuaçu, guarana, baru nut, macaúba, pequi, açaí, cacao and tucumã.
“The potential of Brazil’s native plants is not reflected in supermarkets, street markets or even in Brazilian cuisine. As a result, society misses out on the benefits of this richness. In the case of species used for food, for instance, society does not benefit from the high nutritional values found in native species. Nature is bountiful; however, such wealth should and must be used wisely. This could be humanity’s great solution for the future.”
Cristiana Ambiel
Science and technology manager at GFI Brasil
Learn about
the projects
and support this initiative! Express your interest in investing in one of the projects that have already been concluded:
InovAmazônia
Ingredients for the Plant-Based Food Market
The third edition of the program, also called “InovAmazônia: Ingredients for the Plant-Based Food Market,” received a contribution of R$ 2.7 million from the JBS Fund for the Amazon to finance research. This is the largest investment ever made in Brazil in research to develop ingredients for the alternative protein sector using native species from the Amazon region.
This edition of the program focuses on applied research aimed at generating knowledge for the practical application of a solution based on promising initial data, such as developing ingredients, applying them to a final product (prototype) and validating them through quantitative and qualitative tests. The Amazonian species studied in this edition are babassu, cacao, Brazil nut, cupuaçu, Amazonian fungi, açaí, guarana and tucumã.
Below are the summaries of the projects funded by the InovAmazônia program:
“By the end of the project, we expect to identify ingredients for the production of textured proteins and similar plant-based meats originating from edible fungi and plant species such as tucumã, cacao and cupuaçu, as well as new sources of proteins, fibers, natural pigments, oils and fats, and ingredients that improve the flavor, texture and aroma of similar plant-based meats, maintaining a clean label appeal, increasingly desired by consumers.”
Dra. Luciana Fontinelle
Coordinator of the Biomas Program
BioAmazon2mEAT: Sustainable development of meat analogs from anisotropic protein structures and raw materials from the Amazon region
Dr. Acácio Zielinski
Universidade Federal de Santa Catarina (UFSC)
The project aims to develop a 100% plan-based product similar to animal-based meat by using an alternative method to the extrusion process to achieve the ideal texture, seeking to be viable and scalable. This will be done by using protein and oil extracted from cupuaçu seeds, a by-product of pulp production, and açaí as a coloring agent.
Brazil Nut: An alternative protein for the plant-based market
Dr. Ana Vânia Carvalho
Embrapa Amazônia Oriental
The project aims to develop a textured vegetable protein (TVP) from Brazil nuts. This will be done by testing different blends of the protein concentrate obtained from Brazil nut with other commercially available vegetable proteins. The expected result is to obtain an extruded product, similar to animal-based “diced meat”.
Amazonian fungi as a potential healthy and sustainable alternative for the preparation of meat analogs
Dr. Juliano Bicas
Universidade Estadual de Campinas (UNICAMP)
The project aims to develop a 100% plant-based ingredient from fungi from the Amazon biome with nutritional aspects, such as protein intake, and sensory aspects, such as flavor, aroma and color, which are similar to animal-based products. To this end, the fungi will be used in the fermentation of agro-industrial by-products (açaí, jabuticaba, pineapple, orange and onion). The expectation is to obtain an original and sustainable ingredient for use in plant-based products in an innovative way.
Adding value to the tucumã fruit production chain through the development of plant-based ingredients
Dr. Leiliane do Socorro Sodré de Souza
Universidade Federal do Amazonas (UFAM)
This project aims to develop ingredients for plant-based products similar to animal-based meat by using by-products generated in the tucumã fruit production chain. The goal is to study all parts of the fruit, including the oil extracted from the pulp and almonds, as well as the cake, which is the residue obtained after the oil extraction process. The methods employed will be simple and scalable in order to involve local communities in the production of ingredients with higher added value, thus contributing to strengthening the bioeconomy and positioning the Amazon region as an important supplier of ingredients for the plant-based products industry.
Development of flour based on by-products of babassu processing obtained through hydrolysis and fermentation for application in meat analogs
Dr. Osmar Vaz de Carvalho Netto
BIOinFOOD
The goal of this project is to develop a protein-rich extruded ingredient from by-products of babassu processing. To this end, the by-products will undergo fermentation and extrusion processes and the resulting ingredient will be applied in plant-based hamburgers to test its efficiency. The expectation is to obtain a low-cost ingredient associated with a scalable and simplified process.
Structuring ingredients from guarana residue for the development of meat analogs
Dr. Priscilla Efraim
Universidade Estadual de Campinas (UNICAMP)
The goal of this project is to develop a protein- and fiber-rich extruded ingredient from residue of guarana processing. To this end, low environmental impact extraction techniques will be prioritized and the ingredient will be applied in plant-based meat analogs.
Obtaining a flavoring agent from Amazonian plants through controlled fermentation processes
Dr. Victor Bertucci Neto
Embrapa Instrumentação
The goal of this project is to obtain a flavoring agent that will impart a characteristic flavor of animal-based meat to plant-based products. To this end, cupuaçu and cacao seeds will undergo a controlled fermentation process. This process is expected to generate a liquor to be used as a flavoring agent in the development of plant-based products, giving them the characteristic flavor of animal-based meat.
Programa Biomas
The first edition of the Biomas Program was coordinated by The Good Food Institute Brasil with financial support from the Climate and Land Use Alliance. The research, which studied species native to the Amazon and Cerrado, has already been completed and the next challenge is to take these results from the laboratory bench and take them to supermarket shelves. Through the research in the first edition, researchers created innovative solutions and established a foundation for new product development. It was possible to show that our species have great potential to generate sustainable products for the plant-based market. To present the results generated and encourage the continuity of research and generation of new business, GFI organized an event, called PitchDay, where researchers had the chance to share progress to date and the potential to create new innovative products and ingredients for the sector. Our objective is to continue supporting and encouraging the generation of new business based on what has been developed so far.
Check out the pitch for each project:
Full Baru: new ingredientes for the plant-based market
Dra. Mariana Egea
IFGoiano
Full Baru stemmed from the idea of fully utilizing the by-products of the baru processing chain. This resulted in the development of a protein hydrolysate, a modified fibrous ingredient and a microbial red pigment. The protein hydrolysate showed high protein content, high water and oil absorption and emulsion, and foam formation, demonstrating its potential application in meat analogs even at low concentrations. The hydrolyzed fiber showed an important dietary fiber profile and high thermal stability, and the red microbial pigment could be a breakthrough in the dye industry.
MacaúbaINfoods: a viable, sustainable, and national solution for new plant-based products
Dr. Acácio Antonio Ferreira Zielinski
Universidade Federal de Santa Catarina (UFSC)
The project evaluated the potential use of cake (oil extraction residue) resulting from the processing of macaúba pulp and almonds in the development of plant-based ingredients and products. Four ingredients were obtained from the pulp cake and four from the almond cake. The ingredients showed high potential for application in plant-based products, especially in a nugget analog.
Fiber-rich ingrediente from babassu almond
Dr. Nedio Jair Wurlitzer
Embrapa Agroindústria Tropical
The project aimed to evaluate the use of residue from babassu almond processing to develop a fiber-rich ingredient to be used in plant-based products. The ingredient, which had 42.7% dietary fiber in its composition and high water retention capacity, was tested in plant-based product formulations such as hamburger and mortadella analogs.
Utilization of baru by-product to obtain textured vegetable protein
Dra. Ana Paula Rebellato
UNICAMP
The project created a Baru hamburger from a by-product of the nut production chain. The hamburger blend made with the textured protein from the Baru by-product proved to be superior in aroma, flavor, texture, appearance and juiciness compared to hamburgers made solely with soy and gluten; did not have the typical aftertaste of soy-based products; and was similar to animal-based hamburgers in texture and color. In addition, among other characteristics, the proteins textured with the baru by-product have a protein content of 48 to 55 g/100 g.
Technology for obtaining fibers from cupuaçu and guaraná husks
Professora Dra. Luiza Helena Meller da Silva
Universidade Federal do Pará
The research created a plant-based hamburger and nugget from cupuaçu husk and guarana residue fibers. The fibers were obtained through accessible and sustainable technologies for the Amazon biome, such as maceration with sodium bicarbonate and citric acid. Among other characteristics, the modified fibers reached 10% to 15% of fiber in the formulations, without leaving a residual flavor, besides contributing to the texture, making the formulations flexible for the inclusion of vegetable proteins.
Study and Application of Supercritical Extraction of Brazil Nut in Protein Hamburger Formulations
Dr. Raul Nunes de Carvalho Junior
Universidade Federal do Pará
Study and application of supercritical extraction of Brazil nuts in protein formulations for burgers. This project developed a Brazil nut protein flour, which can be used both as a final product and in the formulation of new foods, such as a plant-based burger. The chestnut protein flour had a low lipid content and approximately 50% proteins, in addition to phenolic compounds and antioxidant activity.
Biomes Program
In partnership with an external funder
The second edition of the Biomas Program has ended. The funded research explored the potential of plant species native to the Amazon and Cerrado biomes, transforming them into plant-based ingredients and products. The research outcomes were presented in a virtual Workshop held in May 2024. You can check out the recording, summary, and one page of each project below. Interested? Would you like to establish a partnership to continue research? Contact us using this simple form.
Below are the project summaries:
Social innovation and value addition with babassu burger
Dr. Guilhermina Maria Vieira Cayres Nunes
EMBRAPA Cocais
The project was carried out in cooperation with local communities of female babassu coconut-openers through training workshops, in which knowledge exchange was promoted between local communities and technical staff to formulate a plant-based burger using the by-product of plant-based milk extraction from babassu almonds, banana peels, beans, and seasonings, which are easily accessible by traditional communities. The babassu burger had 13.17% protein — a concentration similar to that of plant-based burgers available on the market currently — and in addition to the affordable price and availability throughout the year, this formulation uses the food in its entirety, including what would otherwise be waste of other processes. A community of babassu-openers is producing and selling the babassu burger in open-air markets, which has generated a 50% increase in this community’s income.
The richness of pequi: development, characterization, and application of a meat analog
Dr. Ana Erbênia Pereira Mendes
Federal University of Ceará
The research developed a meat analog using the peel, pulp, and almonds of the pequi. A flour was produced from the fruit’s skin, which, after a process to neutralize the bitterness, was mixed with the pulp and almonds, enriching the meat analog with flavor, texture, and essential nutrients. This flour, which contains a high level of dietary fiber, 60.78% (49.07% of which is insoluble fiber), presents good emulsifying and gelling capacity, contributing to a uniform and soft texture in vegetable analogs and has good foaming capacity, ideal for the preparation of aerated vegan products such as mousses, soufflés, and meringues. Plant-based meat presented nutritional value close to similar products available on the market and was approved in sensory tests in the form of coxinha and plant-based burgers.
Brazil nut and Amazonian mushroom: a successful partnership
Dr. Ceci Sales-Campos
National Institute for Amazonian Research
The study developed a whole-cut plant-based meat, seitan, from the by-product of Brazil nut oil extraction. An Amazonian mushroom was added to seitan, which improved the nutritional characteristics of the product, increased the fiber content, and provided good acceptance in sensory tests. Furthermore, with the addition of mushrooms, plant-based cheese was produced from Brazil nut milk, presenting a higher fiber content than some cheese analogs currently available on the market. As it is free from lactose, casein, and soy, it is an excellent alternative for consumers who are intolerant to these components.
Cupuaçu seed: an alternative for the production of protein and lipid ingredients
Dr. Ederlan de Souza Ferreira
Federal University of Bahia
The study developed three new ingredients from the cupuaçu seed for formulating plant-based products: a lipid ingredient (butter) and two protein ingredients (concentrate and extrudate). Vegan butter, which has an extraction yield of 33% in cold pressing and 60% with the use of organic solvent, works as an alternative to other vegetable oils in the formulation of margarine, ice creams, and mayonnaise; the concentrate reached 48% protein and presented digestibility of 89%, presenting excellent water and oil absorption capacity, in addition to characteristics that allow it to be applied to vegetable meat products. The extrudate, made from a mixture of defatted cupuaçu seed flour and isolated soy protein, presented sensory characteristics of color, brightness, texture, chewiness, and hardness, superior to commercial soy extrudate.
Full use of cupuaçu almonds: production of sustainable products with high-added value
Dr. Otniel Freitas Silva
EMBRAPA Food Technology
A study focused on alternatives to use cupuaçu almonds in their entirety, adding value to by-products. The research developed a protein concentrate from the by-product of cupuaçu almond oil extraction, which presented 44.38% protein and a higher water solubility and oil absorption index than commercial soy protein concentrates. Furthermore, a fibrous ingredient was developed based on the by-product of obtaining the concentrate, which presented 56.49% fiber and showed good sensory acceptance when incorporated into the kibbeh preparation in up to 5%. These ingredients can potentially improve plant-based products nutritional and functional characteristics, meeting consumer demands.
Circular baru: from fruit to product
Dr. Renato Manzini Bonfim
Agricultural Research Center – EMBRAPA
The study developed a paste and flour using baru pulp, which showed great potential for use in the plant-based food industry. These ingredients, rich in fiber, carbohydrates, and minerals, were incorporated into preparations of kibbehs, nuggets, and plant-based burgers. They provided greater nutritional value to the final products, contributed to the consistency and homogeneity of the preparations, prevented them from becoming brittle, and improved the texture and juiciness. In addition, they obtained high acceptance in sensory tests, scoring 7 or higher. The study demonstrated that both the pulp and its derivatives have the potential to become the baru main commercial products, generating a higher income than that obtained from the sale of almonds.
Babassu and Brazil nut: adding value to Brazilian socio-biodiversity products
Dr. Ruann Janser Soares de Castro
State University of Campinas – UNICAMP
The project evaluated the effect of fermentation on the techno-functional properties of babassu and Brazil nut pulp flours. Fermentation improved the water absorption capacity, with an increase of 10% for babassu flour and 40% for Brazil nut flour, and the oil absorption capacity, with a rise of 16% for babassu flour and 208% for Brazil nut flour. The fermented babassu flour formed a gel at 0.06 g mL–1, a lower concentration than the unfermented flour, 0.08 g mL–1. Furthermore, an increase in the protein content in the fermented flours was also observed due to the growth of microbial biomass.
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