by Vinicius Gallon
In an emerging field like alternative proteins, research funding plays a crucial role. Studies on cultivated meat, plant-based foods, and fermented foods are leading to advances in the supply of tasty, affordable, and safe products, as well as having a positive impact on the climate, global health, food supply for the entire population, and respect for animals. Identifying knowledge gaps and articulating technological solutions requires a deep understanding of the science of alternative proteins and related fields. And in Brazil, women have taken on this challenge in large numbers.
As a non-profit organization, GFI is dedicated to advancing open access research in alternative proteins and creating an ecosystem for research and education. Research Incentive Program distributes resources to support scientists in order to ensure the commercial viability of their work. In the 2021 call, the objective was to produce knowledge and technology to replicate whole cuts of meat, such as steak, chicken breast, pork chop, salmon fillet and seafood. 22 projects were selected, of which 5 are Brazilian and, of these, 3 are led by women.
Meet the Brazilian researchers who were awarded the Research Incentive Program
In the field of hybrid foods, Dr. Aline Bruna da Silva, a professor in the materials engineering department at CEFET-MG, is leading a research project to produce whole cuts of chicken meat through the combination of cell culture and plant-based technologies. The final product should have the texture and flavor of conventional chicken, but with healthier fat than that of animal origin.
The research by Dr. Olga Lúcia Mondragón-Bernal, a researcher at the Federal University of Lavras, will develop prototypes of fish analogues (similar to salmon, trout and tilapia) using textured oyster mushroom protein. The scientist's team will use mushrooms from organic and family farming in the Lavras region (MG) as raw material and intends to establish partnerships to transfer part of the technology to these small producers.
Dr. Vivian Feddern, a researcher at Embrapa Swine and Poultry, is leading research to produce whole pieces of cultured chicken meat (similar to boneless breast fillet) from chicken muscle cells grown in scaffolds, in addition to establishing a line of chicken stem cells that can be expanded, seeded and differentiated into new types of scaffold for the production of whole cuts of meat.
In this same Program, but in the 2019 edition, Brazil was awarded three funding grants, all for female researchers: Dr. Ana Carla Sato, from Unicamp (cassava leaves), Dr. Ana Paula Dionísio, from Embrapa (cashew fiber), and Dr. Caroline Mellinger, from Embrapa (carioca beans). The three research projects are advancing to the final phase and are already yielding excellent results.
In another initiative, this time from GFI Brazil, the funding aims to finance studies on the use of native species that can be the basis for plant-based analogues of animal products. The expectation is that species from the Amazon and Cerrado – babassu, baru, Brazil nut, cupuassu, guaraná, macauba and pequi – will be a source of proteins, pigments and fibers that integrate other matrices already used in the industry. Of the 14 research projects covered by the Biomas Program, 7 are led by women.
Meet the researchers selected by the Biomas Program
Focusing their research on baru, both Dr. Ana Paula Rebellato, from the State University of Campinas (UNICAMP), and Dr. Mariana Egea, from the Federal Institute of Education, Science and Technology of Goiás (IFGoiano), aim to obtain ingredients for the production of plant-based foods. While the former aims to obtain an extruded ingredient with a high protein content and rich in fiber from the byproduct of the extraction of baru nut oil, the latter wants to obtain ingredients from residues of the native product.
Dr. Luiza Helena Meller da Silva, from the Federal University of Pará, will develop ingredients from the residues of the processing of cupuaçu and guarana for use in plant-based products. Dr. Fabiana Queiroz, from Federal University of Lavras – MG, intends to obtain ingredients from the complete extraction of the pulp, almond and peel of the pequi for application in similar vegetable products. To learn more about the other three researchers and their research topics, visit the site.
Alternative Proteins: a field with female leadership
In addition to GFI’s incentive programs, which fund research into cultivated meat led by women, there is also female leadership in other initiatives. Starting with our own science and technology team, which is made up of 100% women. Led by Dr. Katherine de Matos, the team also includes Ma. Cristiana Ambiel, Dr. Amanda Leitolis, Dr. Luciana Fontinelle, Dr. Lorena Silva Pinho, and PhD student Mariana Demarco.
Also contributing to the production of knowledge and training, the Federal University of Paraná launched, in 2020, the first Brazilian discipline on cultivated meat offered in a postgraduate program. Coordinated by Professor Dr. Carla Molento, the discipline Introduction to Cellular Animal Science was created with the objective of collaborating in the training of new professionals to work in the cultivated meat market. Graduated in veterinary medicine from UFPR, Dr. Carla has dedicated herself especially to initiatives that promote animal welfare, also coordinating the LABEA – Animal Welfare Laboratory from the same university.
Another emerging name in the sector is researcher Dr. Bibiana Matte, scientific director of Núcleo Vitro, which is developing the first Brazilian cultivated meat, with a R$5 million investment made available through a grant from Fapergs (Rio Grande do Sul State Research Support Foundation). Dr. Bibiana is also the founder of the country's first cultivated meat startup, Ambi Real Food.
At the end of 2021, JBS announced a record investment of US$100 million in the cultivated meat market. With the amount, the company signed an agreement to acquire control of the Spanish company BioTech Foods, invest in the construction of a new manufacturing unit in Spain, and implement the first Research & Development (R&D) Center for Cultured Protein in Brazil, which will be co-led by Dr. Fernanda Berti, who has experience at the I3Bs Research Institute and created a startup incubated in Silicon Valley (USA) that develops products based on regenerative medicine and stem cells for the treatment of animals in Europe. Also at JBS, Dr. Roberta Ferreira is a senior scientist, also working with cultivated meat.
When it comes to entrepreneurship, they are not far behind either.
Elected by MIT as one of the most innovative young people in Latin America, Amanda Scarpa is the founder of N.Ovo Plant-Based, the first Brazilian startup to create products to replace eggs in recipes, omelets and sauces. Co-founder of Grupo Planta, a hub for the plant-based industry that promotes conscious eating and entrepreneurship, Daniele Zuckerman, who is also an ambassador for GFI Brazil, is one of the biggest promoters of a plant-based diet.
One of the leading voices of veganism in Brazil, author, presenter, singer and activist Alana Rox is also the owner of the Purana restaurant, one of the most popular in São Paulo, and a great enthusiast of the alternative protein market. Coordinator of the health and nutrition department of the Brazilian Vegetarian Society, with extensive experience in vegetarian food and sustainability, Alessandra Luglio is also a consultant for the development of plant-based products for several Brazilian brands.
Another restaurant that is also very well-known among São Paulo residents, Pop Vegan Food, is co-led by entrepreneurs Carol Caliman and Monica Buava. Camille Lau, who also worked in a similar role at The Vegetarian Butcher, a line of plant-based products from Unilever, is the head of the Marketing Department at Incrível Seara, one of the largest plant-based product lines in Brazil. Mari Dalla Vecchia is the founder of Mr. Veggy, the first Brazilian brand to offer a plant-based burger for less than two reais. Nathália Pires is the co-founder of NoMoo, a startup with more than ten plant-based dairy products that received its first round of investment (R$1 million) from DXA last year. Also in the plant-based dairy market, Cintia Lombardi is the co-founder of BasiCo, which already has eight products in its portfolio and supplies several food service brands.
We also could not fail to mention other women who have supported the structured development of the alternative protein sector in their areas of activity: Eloisa Garcia, General Director of Ital, elected by Forbes as one of the most powerful women in the field, Ana Lúcia de Paula Viana, Director of Dipoa-MAPA, Thalita Antony de Souza Lima, General Manager of Regulation and Good Regulatory Practices at Anvisa, Tatiana Schor, Executive Secretary of Science, Technology and Innovation of Amazonas, as well as Raquel Casselli, Ana Carolina Rossetini, Camila Lupetti, Karine Seibel, Jaqueline Gusmão and Mariana Bernal, who are part of areas of GFI Brazil.
On this International Women's Day, we want to celebrate and thank all the professionals who have promoted major transformations in the alternative protein sector. In addition to being a significant presence in the leadership of companies, startups and the government, they are also the ones who undertake most of the research into cultivated meat, plant-based foods and foods obtained through fermentation in Brazil.
Of the 22 research projects supported by GFI, 16 are led by women. Of the 17 people who work at GFI Brazil, 12 are women, 70% in leadership positions. We know that gender equality still has a long way to go before it stops being a utopia and becomes a reality. However, in our sector, we have good reason to believe that a more diverse and equitable scenario is possible. To all women, we wish more achievements in terms of rights, spaces and recognition. You can always count on GFI Brazil.
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