A category under construction: ways to unlock the Brazilian plant-based meat market
Despite technological advances and the growing presence of products on shelves since 2019, the plant-based meat category still faces barriers to establishing itself on consumers' plates. The new study "A Category Under Construction," conducted by the Good Food Institute Brazil (GFI Brazil) in partnership with the consultancy Consumoteca, reveals that the challenge is not just technical or price-related, but cultural and strategic: plant-based meat needs to stop being perceived as a restrictive substitute and become a positive and relevant addition to the daily diet of Brazilians. The research was based on a three-pronged methodology comprising desk research, in-depth interviews with consumers of different profiles, and conversations with experts from categories that have successfully established themselves in the market. The objective was to understand how Brazilians relate to food, which symbols support the centrality of meat on the plate, and how the category of plant-based meats can gain relevance without imposing sacrifices. Main research findings The diagnosis is clear: in Brazil, eating is an act loaded with meaning. More than nutrients, we seek flavor, pleasure, family unity and substance. Meat, in this context, occupies a prominent place — it is a source of satiety, a status symbol and an element of social belonging. For many, removing meat from their plate means giving up identity, pleasure, and satiety. This symbolic dimension explains why vegetarianism and veganism face resistance and are still perceived as restrictive lifestyles. And, by association, plant-based meats end up being seen as “niche” products, exclusive to those who, for various reasons, reject animal meat, and not because they consider plant-based options better. The study shows, however, that there is a growing audience that already recognizes the value of plant-based alternatives. They are consumers who seek health, lightness and balance in their diet. For them, plant-based meat is a functional ally: it preserves the flavor experience, but with less fat and without the “guilt” associated with excess red meat. Still, repurchasing depends on three key factors: surprising flavor, uncomplicated preparation, and competitive price. Uncovering successful categories “When we analyze the history of other categories that have managed to overcome cultural resistance, we find common elements: clarity of benefits, definition of consumption occasions, strong market exposure, consistent symbolic narratives, and easy access. Non-alcoholic beers, for example, have thrived by resolving the tension between socializing and moderation, communicating pleasure without the hangover. Protein drinks have grown by combining convenience with the pursuit of health and performance. Condensed milk has gained relevance by becoming part of the emotional repertoire of Brazilian desserts,” explains the author of the Study, Camila Lupetti, Market Intelligence specialist at GFI Brazil. Strategic directions for the category Inspired by these cases, GFI Brazil proposes seven strategic directions for plant-based meats. These include positioning products as a response to real tensions—such as the search for guilt-free pleasure—; communicating benefits emotionally, not just technically; expanding the portfolio beyond burgers and nuggets; defining the occasion and consumption format; expanding marketing and distribution; conveying status; and choosing influencers who convey modernity and health rather than ideological radicalism. The authors argue that the food category should be recognized for the benefits it offers, not for representing a restriction or sacrifice in relation to what one wishes to eat. The report's final recommendations reinforce the need for public policies and strategic investments to accelerate this process. Incentives for domestic production of plant-based proteins, support for scientific innovation, and climate financing are highlighted as ways for Brazil to consolidate its global leadership position in the sector. For Gustavo Guadagnini, CEO of GFI Brazil, the opportunity is unique: “We have biodiversity, productive capacity, and geopolitical relevance. Strengthening the alternative protein chain is more than an environmental issue: it's a driver of industrial competitiveness, job creation, and food security." The study's central message is that the future of plant-based meats in Brazil depends not only on technology or price, but on cultural relevance and a direct connection with consumer desires. The challenge is to win over this consumer through flavor, convenience, and pleasure — delivering real gains instead of asking for (or highlighting) sacrifices. Only then will the category be able to stop being a promise and consolidate itself as a structuring part of Brazilian food and the food industry in the country. Read the full study.
Lamp Project illuminates the future of the plant-based market in Brazil
A global leader in food production, Brazil has the potential to also become a reference in alternative proteins. The conditions are extremely favorable: we have ample biodiversity and agricultural expertise, industrial capacity and a growing research ecosystem. The Lamp Project, led by The Good Food Institute Brazil, was born from the search to encourage this industry. LAMPADA – abbreviation for Survey and analysis of improvements in alternative proteins and development of actions – offers a detailed analysis of the main areas of attention faced by the Brazilian market in the development of plant-based foods. Robust methodology: Lâmpada combined qualitative and quantitative research. This involved interviews with experts, analysis of secondary data and consultations with the productive, academic and regulatory sectors. Check out some of the insights: Given the fact that the inputs used in the sector are still imported, the study suggests alternatives such as encouraging the national production of strategic ingredients and strengthening cooperatives and supporting local producers. Another important front is technological advancement. This implies the creation of innovation hubs, with shared laboratories and facilitated access to cutting-edge technologies, especially for small and medium-sized companies. These actions culminate, among other aspects, in strengthening retail through the naming, pricing, positioning and activation of plant-based products in an appropriate manner. — Our suggestion, in this case, is that industries prioritize simpler and more economically viable formats, aligned with the consumer profile and retail demands, in order to reduce the impact of packaging on the final cost of the product (Bruno Filgueira, analyst at GFI Brazil and responsible for the study). Join the Lamp! Through multisectoral coordination, long-term vision and coordinated decisions, it is possible to elevate Brazil to the status of a powerhouse in alternative proteins! In view of this, the GFI invites all sectors of society, especially companies and entrepreneurs, to use this study as a strategic guide to transform challenges into concrete opportunities. Access the Lamp Project and connect with our team to understand how the study can benefit your business or your research.
Open call! Work with GFI and transform plant-based retail in Brazil
The Good Food Institute Brazil is accepting proposals for consulting services aimed at expanding the presence of meat-based products in Brazilian retail through brunof@gfi.org until April 30, 04. With a budget of up to R$2025, the selected company will develop a technical report based on concrete and strategic actions to accelerate the sector. How to apply? Proposals must be submitted by April 50.000,00, 30, to Bruno Filgueira, Corporate Engagement Analyst, via email at brunof@gfi.org. Please note: Projects must include: It is important to emphasize that the proposal must not target other food categories, prioritize specific companies, or focus on theoretical analyses of the sector. The results must be announced by May 04, 2025. Why apply? Last year, the study "Survey and Analysis of Improvements in Alternative Proteins and Development of Actions" identified a number of areas of concern in the Brazilian and Latin American alternative protein markets. In addition to price and sensory similarity, the difficulties of introducing meat analogues into wholesale retail and the shelf placement of meat analogues also represented obstacles. Recognizing the need to overcome these issues, the selected proposal will serve as an appendix to the study, published in 09, and should outline strategies and recommendations to improve factors such as competitiveness and commercial positioning. Given that increased consumption of meat analogues can halt the spread of zoonotic diseases and reduce methane emissions—two problems largely caused by large-scale animal production—the report could directly impact human health and the current climate situation. For more details, access the full regulations here.
Opportunity: submit your proposal for a strategic study on the category of plant-based meat analogues in Brazil!
The Good Food Institute Brazil has launched a call for proposals with the aim of hiring a specialized company to conduct a strategic study on the plant-based meat category in Brazil. The focus is to analyze the market and develop strategies for the growth and consolidation of this category in the country, inspired by lessons learned from other consumer categories and markets that have faced similar challenges. The study should identify paths and best practices that guide the alternative protein industry to move forward, proposing effective actions that can be adopted by companies in the sector. The ultimate goal is to create a strategic plan that increases the market share of plant-based meat, considering the entire category, and not just specific products or brands. Proposals must be submitted by October 28, 2024 and the final result of this call will be announced by November 11, 2024. Access the complete information for submission here and send your proposal!
Join the GFI Brazil Alternative Protein Innovation Networking and Training Track Meetups
We are excited to announce the first events of the Training and Networking Track for Innovation in Alternative Proteins, promoted by GFI Brazil! This series of strategic events is dedicated to driving innovation and entrepreneurship in the alternative proteins sector, strengthening connections between innovation environments, researchers, entrepreneurs, startups and industries. Our program includes webinars and face-to-face meetings that offer unique opportunities to exchange knowledge and experiences. By participating in the Trail, you connect with the main innovation agents of local ecosystems, helping to build a more sustainable and innovative future. Check out the details of our upcoming meetups and sign up to guarantee your participation! 1st Meetup – Belo Horizonte – 20/06 The first event of our Trail will be held in Belo Horizonte, in partnership with the Alt Protein Project UFMG, CTIT/UFMG, Inova UFMG and Biominas. The meeting will also feature special participation from startups Moondo and Vida Veg. Program: GFI Brazil Opening: Guilherme Vilela (GFI Brazil) – 15 min The University and the Paths of Innovation: Frank Gomes, Coordinator of the Strategic Alliances Sector (CTIT/UFMG) – 20 min Alt Prot. Project – Our Work and Interaction with Industry: Jorge Guadalupe (APP UFMG) – 20 min Round Table: Innovation Support Programs: Marilia Faria (InovaUFMG) and Gabriela Metzker (Biominas) – 40 min Round Table: The Challenges of Startups and Interaction with the University: Lorena Viana (CEO MOONDO) and Arlindo (CEO Vida Veg) – 40 min Networking Space – 1 hour Event Details: Date: June 20, 2024 Time: 13:30 pm – 17:00 pm Location: BHTech Auditorium, Rua Professor José Vieira de Mendonça, 770 – Engenho Nogueira, Belo Horizonte – MG, 31310-260 SIGN UP! 2nd Meetup – Campinas – 25/06 Our second meetup will be held in Campinas, in partnership with Grupo APP Unicamp and Inova Unicamp. The event will also bring together experts from Proverde, FutureCow and Typical. Program: GFI Brazil Opening: Guilherme Vilela (GFI Brazil) – 10 min The University and the Paths of Innovation: Vital Yasumaru (Inova Unicamp) – 15 min Alt Prot. Project and Interaction with Industry: Letícia Silva (APP UNICAMP) – 15 min Round Table: The Challenges of Startups and Interaction with the University: Paula Speranza (Researcher and Founder of Proverde), Rosana Goldbeck (Professor at FEA-Unicamp and Co-Founder of Future Cow) and Paulo Ibri (Founder and CEO of Typical) – 40 min Networking Space – 1 hour Event Details: Date: June 25, 2024 Time: 13:00 pm – 15:30 pm Location: Lib Building of Inova Unicamp, Rua Daniel Hogan, 434 – Cidade Universitária, Campinas – SP, 13083-836 Location map: Click here REGISTER! Don't miss these opportunities to strengthen connections between innovation agents in local ecosystems. We look forward to your presence and collaboration as we work together to drive innovation in the alternative protein sector!
GFI Brazil presents results of 2022 Consumer Survey in free webinar
On May 25th, at 11 am, the webinar “The Brazilian Consumer and the Plant-Based Market 2022” will take place on GFI Brazil’s YouTube channel. In it, our Corporate Engagement specialist, Camila Lupetti, will present the main insights on strategies that the alternative protein industry must implement to deliver products and consumer experiences desired by the Brazilian public. The event will be open to all those interested in the alternative protein market and there is no need to register in advance. To remember the date, just access this link and click on “Receive Notifications”. The Consumer Survey brought unprecedented analyses and conclusions on the consumption of plant-based alternatives, related to the first experience with one of these products, perceptions about native ingredients and ultra-processed foods, as well as frequency, barriers and motivations for choosing products made from plants. Access the full survey here and download the graphs, tables and analyses to use in your presentations, lectures, documents, social media or press releases here. About the speaker: Camila Lupetti – Corporate Engagement Specialist at GFI Brazil. She holds a degree in Social Sciences from the University of São Paulo (USP), specializing in Public Opinion and Market Intelligence. She worked for 15 years in market, media and public opinion research institutes. At GFI Brazil, she is focused on supporting the entire alternative protein sector by providing information on the market and consumption.
The Good Food Conference: Path to 2030
Conference bringing together over a thousand players from the alternative protein sector to take place in September in San Francisco The Good Food Institute has responded to your requests and, in 2023, our Good Food Conference will be held in person again! Over a thousand innovators, industry leaders, scientists, philanthropists and public sector representatives will gather from September 18 to 20 in San Francisco, California, to discuss ideas and present solutions for the transition of the food system. With the theme “Path to 2030”, the goal of the event is to show that innovation in the alternative protein sector around the world has already begun to rewrite the future of food, but that the next six years are critical to achieving our global goals for climate, biodiversity, food security and global health. As we move towards 2030, we share the opportunity and the obligation to make every year count. Here’s what to expect from the event this year: Sharing of up-to-date data and analysis developed by GFI, research institutes, government agencies, companies and other organizations. In-depth sessions that explore advances in cultivated meat production, precision fermentation, and plant-based foods, elevating innovative approaches to current and future challenges in the alternative protein space. Interactive workshops, roundtables, networking, and delicious dining experiences that bring people together in the spirit of a shared mission. Register here to find out when registration for GFC 2023 opens. See you in September! Watch the video from the 2019 edition: https://vimeo.com/455591403
67% of Brazilians reduced their meat consumption in the last year
Motivations take into account issues related to health and price and 47% intend to reduce even further in the next year. Brazilians who already consider themselves flexitarians total 28%. The survey “The Brazilian Consumer and the Plant-Based Market 2022”, carried out by The Good Food Institute Brazil (GFI Brazil), shows that 67% of Brazilians reduced their meat consumption (beef, pork, poultry and fish) in the last 12 months, a significant increase of 17 percentage points compared to 2020. Of this total, 47% intend to further reduce their consumption next year. The 2022 survey reinforces many of the results found in the previous survey, published in 2020: the perception that Brazilians are more concerned about their health and that they seek to incorporate healthier options into their daily lives; the predominance of a diet focused on reducing, rather than completely eliminating, products of animal origin; and the increasingly frequent use of alternative plant-based proteins to replace products of animal origin. Price and health: The increase in meat prices motivated 45% of Brazilians to reduce their consumption, but for another 36%, this reduction was motivated by health-related issues, such as improving digestion, reducing cholesterol, or losing weight. When added to concerns about animals, the environment, family influence, religious and spiritual reasons, we see that these issues motivated more than half (52%) of Brazilians to reduce their meat consumption in the last 12 months by their own choice. The data shows that the goal of reducing meat intake is not something static or a habit that the consumer intends to follow only temporarily. On the contrary: consumers who have already reduced their meat consumption, regardless of the initial reason, tend to want to maintain that lower level or reduce it even further. Even among Brazilians who started eating less meat due to the price hike, 33% say they want to reduce their intake even further next year, which indicates that most consumers are not interested in going back to consuming meat at the same rate as before. Flexitarianism and plant-based alternatives Flexitarianism is a style of eating that seeks to reduce, without completely excluding, the consumption of products of animal origin. This group of consumers has been growing year after year in Brazil and, today, 28% of Brazilians already define themselves as flexitarians. Of these, 60% say they want to further reduce their meat consumption in the next 12 months. This indicates that there is already a significant portion of consumers who see this reduction as a defining part of their current eating behavior and that this group – more than vegans and vegetarians, who represent only 4% of consumers – is the main target audience for the plant-based alternative protein industry. “These data reveal the market’s potential to serve not only the 28% who already declare themselves as flexitarians, but also the 67% of Brazilians who have reduced their meat consumption in the last year,” comments Raquel Casselli, director of corporate engagement at GFI Brazil. Consumption of Plant-Based Alternative Proteins Plant-based alternatives are becoming more common on Brazilian tables: today, practically two out of every three consumers (65%) consume some plant-based alternative (vegetables, grains, fruits) as a replacement for products of animal origin at least once a week, while in 2020 this percentage was 59%. Among consumers who reduced their consumption of animal meat in the last 12 months, 34% replaced it only or mainly with plant-based meats, in 2020 this percentage was 25%. Among those who reduced their meat consumption in an attempt to improve their health, 57% frequently use plant-based meat as a substitute. If we take into account that the first similar alternative appeared in Brazil in 2019 and consider all the challenges in the sector, the penetration of these products into the daily lives of Brazilians has become very significant. However, research has shown that there are distribution challenges in the category. The survey found that 61% of consumers looked for some similar plant-based alternative in the last six months, however, 53% did not find any item they were looking for and only 8% found all the similar products they were looking for, both in physical supermarket stores and on delivery websites or apps, indicating that there is a pent-up demand for alternative plant-based proteins in the country, both in retail and in food service. For 1 in 4 respondents, nothing prevents them from consuming plant-based alternatives. Among those who point out some barrier, the high price is the biggest obstacle to purchasing vegetable proteins (39%), followed by the difficulty in finding them (30%) and the taste (21%). If motivations such as unpleasant taste, texture or smell or other issues related to nutritional aspects are grouped together, 32% of consumers point to some characteristic of the product as the main reason for not consuming plant-based alternatives. “Therefore, some challenges need to be overcome so that these products reach an even larger portion of consumers. The more positive, pleasurable and practical the experience of the person who has already decided to reduce their meat consumption – having tasty, healthy and easy-to-find plant-based alternatives in the places they frequent –, the greater the chances of the consumer market becoming even broader and more adept at plant-based foods”, says Raquel. Alternative proteins, new technologies and ultra-processed foods The research also sought to understand the level of information and the type of perception that Brazilian consumers have about ultra-processed foods. The research showed that the greater the level of information about ultra-processed foods, the greater the perception that these products, in general, are bad for health. However, 39% – a significant portion of consumers – believe that this depends on the manufacturing process and the ingredients used. Among a large portion of Brazilian consumers, there is no direct association between plant-based food alternatives and ultra-processed foods, and almost half consider the manufacturing process and ingredients to be the defining factors.
Cultivated meat market advances in Latin America
Learn about Brazilian initiatives for the production of cultivated meat, involving large companies, universities, and institutes. The cultivated meat industry is experiencing rapid expansion, with the number of players in the sector becoming increasingly larger. Currently, there are around 70 companies and startups worldwide, and this growth trend is expected to continue, according to a survey carried out by the Good Food Institute. In 2021, this cultivated meat market received investments of USD 1,4 billion. A significant step in the advancement of the cultivated meat market in Latin America has just been taken by Granja Tres Arroyos. The Argentine company, a leader in food production in the country, has just announced its entry into the segment through a technical partnership with the Biotechnology Research Institute of the National University of San Martin. R&D efforts began a year ago and the goal is to have a pilot plant in the next two years. For the cultivated meat sector to reach commercial scale at affordable prices for consumers, significant investments in research and a robust production structure are required. It is this know-how that Granja Tres Arroyos and its 50 years of experience in the meat sector are bringing to this market. This is not the first initiative in the field of protein cultivation in the country. Argentina hosted the first tasting of cultivated meat in South America in July 2021. The feat was the result of research by the startup BIFE, from the bioengineering division of the Craveri Laboratory, and was carried out privately. The tasting served as an initial proof of concept, with no prospect of reaching the production stage for the market yet. Argentina's commitment to protein cultivation confirms the downward trend in meat consumption in the country, which has reached its lowest level in 100 years. This movement has the potential to impact the supply chain on a global scale, as Argentina is the largest per capita meat consumer among emerging countries, according to data from CiCarne. “With the combined efforts of the private sector and government agents, especially research institutes and regulatory agencies, it is possible to motivate the flow of capital and stimulate the development of researchers and professionals dedicated to this area that is so strategic for Latin America,” says Raquel Casseli, Corporate Engagement Manager at GFI Brazil. In his opinion, could Latin America lead the way in the global cultivated meat sector in the coming years? “Major players, especially in Brazil, have imported technology and built large laboratories so that in the future it will be possible to produce cultivated meat on a large scale. It's a 100m sprint. It’s a scientific marathon,” says the expert. Learn more about initiatives in Brazil: Brazil has the favorable conditions to become a leader in this industry, and there are already major Brazilian companies implementing initiatives to make cultivated meat a reality on consumers' plates. JBS will invest R$325 million over the next four years to develop cultivated meat through its Biotech Innovation Center. In fact, its food innovation center in Brazil has open positions for scientists in various areas related to food innovation through the Advanced Biotechnology Specialists program, which focuses on the production of cultivated meat. In the field of startups, the latest news couldn't be more exciting. Ambi Real Foods, which was founded with the promise of becoming the first Brazilian company to produce cultivated meat using entirely Brazilian technology, has just produced its first prototype beef burger, using entirely Brazilian technology. Sustinieri Pisces, a startup that also aims to be a pioneer in the production of farmed fish in Brazil, has completed the development stage of cell banks for five fish species: Grouper, Grouper, Sea Bass, Flounder and Mullet. “We are producing the Work Banks and will begin the process of using bioreactors to produce a prototype (breaded fish) by the first quarter of 2023,” says Marcelo Szpilman, executive director of Sustinieri Pisces. Additionally, the first cell culture company focused on developing cultivated pork fat, Cellva, has just entered the market. According to the company, “Cellva technology will provide substantially healthier animal fat, completely safe from contamination than traditional pork fat, with the exact flavor, texture and aroma.” The product may be incorporated into products of animal origin, cultivated or made from plants. The development of other foods from cell culture is also in the plans. In the academic field, cultivated meat has also attracted the attention of more and more researchers and generated the first results. Project coordinated by Prof. Dr. Aline Bruna da Silva from the Federal Center for Technological Education of Minas Gerais (CEFET MG) in partnership with the Federal University of Minas Gerais, has just produced the first prototype of cultured structured chicken meat. The research that gave rise to the prototype (Hybrid scaffolds for cultivated chicken) was funded by the Good Food Institute, through the Research Incentive Program. Using 3D printing technology, SENAI CIMATEC is developing cultivated meat and the tests carried out so far seek to create formulations to achieve the texture, appearance and flavor of conventional meat. In partnership with GFI Brazil, UFPR, through the Postgraduate Program in Veterinary Sciences, has already trained 107 students in the introductory course on cellular animal science, dedicated to the study of cultivated meat. The next step will be to develop the product in the laboratory. Senai Dr. School Celso Charuri began offering a course on cultivation techniques with mammalian cell lines, with the aim of developing skills related to the cultivation of cell lines. At the State University of Campinas (UNICAMP), the course “Alternative Proteins: Made from Plants, Fermentation and Cultivated Meat” is now offered within the Graduate Program of the Faculty of Food Engineering. The goal is to empower students by presenting the technical and scientific fundamentals of proteins.
Alternative Proteins Take Center Stage at 2nd NIS_Nutri Ingredients Summit
The event is supported by The Good Food Institute Brazil and will be held in São Paulo on May 24th and 25th. On May 24th, the plant-based universe and alternative protein sources will be discussed during the NIS_Nutri Ingredients Summit, considered the only technical and business event focused on ingredients. Supported by GFI Brazil, the event will feature four panels, two roundtables, case studies, and a pitch focused exclusively on plant-based and cell-grown products. If you're interested in learning more about these topics, check out the full schedule below so you don't miss anything: 14:30 PM | Opening: The plant-based universe and alternative protein sources Gustavo Guadagnini, President of GFI Brazil Luis Madi, Director of Institutional Affairs at ITAL Cassiano Facchinett, Managing Partner of GMF Panel 1 14:40 PM: Global trends for the plant-based market – Fabiana Vancetto, LATAM Account Director at Mintel; Panel 2 15 PM: Consumption trends, opportunities, and challenges in the production of plant-based products in Brazil – Raquel Casselli, Director of Corporate Engagement at GFI Brazil; Panel 3 15:20 PM: Biomas Program: the potential of Brazilian biodiversity in the search for new ingredients for the plant-based market – Cristiana Ambiel, Science and Technology Manager at GFI Brazil. Round Table 1 15:45 p.m.: Cultivated Meat is coming to Brazil Amanda Leitolis, Science and Technology specialist at GFI Brazil; Aline Bruna da Silva, professor and researcher at CEFET-MG. Inaldo de Antoni, Global Director of Innovation and R&D at JBS; Raíssa Canova, researcher at Ambi Real Food. Pitch Presentation 16:30 PM: Mother Earth Roundtable 2 16:40 PM: Presentation on the status of regulatory frameworks for plant-based products, fermentation, and cultivated meat Alexandre Cabral, Director of Public Policy at GFI Brazil; Danilo Kamimura, Head of the Agricultural Defense Division of the Federal Superintendence of Agriculture in São Paulo Luis Madi, Director of Institutional Affairs at ITAL Innovation Case 1 17:10 PM: The power of 1% – sustainability solutions Maria Constantino, creator of Maria Virou Eco Innovation Case 2 17:45 PM: The path to sensory success – solutions for the plant-based market Renata Martin, Technical Service Manager Sensient Food Colors Brazil Panel 4 Plant-based? It's inevitable! Mônica Buava, SVB Executive Director Alessandra Luglio, SVB Campaign Director Manu Matias, SVB International Relations Throughout the fair, the GFI Brazil team will also be present at a booth to talk to the public, answer questions and make connections. Furthermore, anyone who wants to contribute to the work the institution is doing to accelerate transformations in the food production system can make donations directly to the team present. See the fair map here to find out where to find us. Learn more about the event: NIS will present a high-level technical conference, developed in partnership with leading industry figures, alongside a B2B trade fair featuring the largest manufacturers and distributors of ingredients for the industry. In its second edition, NIS brings to the center of the debate "the role of ingredients for a healthier, safer, and more accessible diet," reinforcing this context in which consumers seek in their food a source of health and well-being, as well as indulgence and pleasure. From this perspective, leading experts will be present at this year's NIS Congress, which has been divided into four modules, focusing on the main challenges and opportunities in the industry: – The new front-of-pack labeling in practice – The "plant-based" universe and alternative protein sources – Innovative ingredients and upcoming consumer trends – Advances in the food supplement market. In addition to the congress, which has limited spaces, visitors will have access to NIS Free Content, a free content area prepared by the sponsors, who will present their ingredient launches and their applications in the industry. Right at the entrance of the NIS, visitors can already visit the NIS Innovation Zone, an exhibition of the main prototypes and ingredients from the sponsors, with their applications in the industry, to give a teaser of what visitors will find in the stands. The big news this year will be NIS Taste Live – an experimental kitchen where sponsors will use their ingredients in a live show – and the NIS Label Experience – a space where visitors can learn more about the new front-of-pack labeling, which comes into effect in the country at the end of this year. The event is open only to industry professionals and will be free for advance registration until May 20th on the website. For more information and accreditation, visit www.nisummit.com.br. About the NIS_Nutri Ingredients Summit: May 24th and 25th, 2022, Transamerica Expo Center – São Paulo, Brazil. https://www.transamericaexpo.com.br/localizacao/ Organized by: GMF and Ânggulo. www.nisummit.com.br