When one mentions "Brazil" and "soybeans," the association is almost immediate: Brazil currently leads the world as the largest soybean producer, reaching approximately 155 million tons in the last harvest. This level surpasses the production of the United States, estimated at around 113 million tons, and Argentina, with around 50 million tons—figures confirmed by institutions such as FAOSTAT, USDA e Conab.
Following its legacy as a protagonist in Brazilian agriculture, soybeans can now gain a renewed role on consumers' plates—and not just as cooking oil. A recently released report by The Good Food Institute Brazil (GFI Brazil) points to ways for the grain to establish itself as the protein base of a new generation of foods. meat analogues, plant-based products that mimic the flavor, texture and appearance of traditional meats.
The document is the result of a technical forum that brought together researchers, producers, and industry representatives to discuss how to improve the quality and competitiveness of Brazilian soybeans in this emerging market. Based on qualified consultations with experts from 12 institutions who have in-depth work with the grain – being 7 from academia, 3 from the ingredients industry and 2 from the food industry –, it was possible to develop guidelines and map research opportunities in this sector.
What makes soy a central ingredient for the Brazilian plant-based meat market?
Barriers and opportunities
Market research shows that price is the biggest obstacle to the popularization of meat analogues. Secondly, consumers point to unsatisfactory flavor and texture and distrust of the use of soy or GMOs.
The solution, in light of this, is not to deny the problems, but to use them as an impetus: the report points out that those responsible for manufacturing can expand the supply of local innovation infrastructures and invest in applied research so that scientists, in turn, can create technologically accessible paths to a better sensory experience and productive efficiency.
Science and technology in the field and in industry
In this scenario, despite the abundance of raw materials, much of the soy-derived ingredients used by the plant-based meat industry in Brazil are still imported, such as isolated and concentrated proteins, which have high functional performance. However, in contrast, the report sees defatted soy flour a more affordable and widely available alternative in Brazil for the production of ingredients aimed at the plant-based meat market.
"It is a versatile input with a relevant nutritional profile—rich in protein, fiber, and minerals—in addition to having a lower level of processing and lower cost compared to soy protein concentrates and isolates. Its more integral nature, combined with the potential for use in products focused on accessibility, nutritional value, and appeal clean label, makes it a standout option for large-scale formulations,” says Graziele Grossi Bovi Karatay, Science and Technology specialist at The Good Food Institute Brazil.
The report also highlights the need to create cultivars with higher protein content and quality, improved nutritional profile and lower presence of antinutritional compounds, reinforcing the need for research in genetic improvement, already in processing, technologies such as fermentation appear as a strategy to improve the flavor and aroma of final products.
A new – and sustainable – cycle for soybeans
If well planned and implemented, these ideas could usher in a new economic cycle for Brazilian soybeans, diversifying their uses and increasing their added value. For farmers, this means the possibility of new markets; for industry, greater autonomy and competitiveness; and for consumers, more flavorful, nutritious, and affordable products.
"Strengthening the role of soy in meat analogues is a strategy that unites science, agribusiness, and innovation to respond to global demands for more sustainable proteins—keeping Brazil at the forefront, now also in the field of plant-based alternatives," concludes Raquel Caselli, Director of Corporate Engagement at GFI Brazil.
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18/12/25
