Matchfunding boosts research into alternative proteins and strengthens innovation in Paraná.
Developing alternative proteins depends not only on good ideas, but also on concrete conditions that allow researchers access to funding, infrastructure, and collaborative networks capable of transforming scientific knowledge into innovation. It was with this objective that GFI Brazil and the Araucária Foundation launched the country's first matchfunding initiative dedicated exclusively to research in alternative proteins. The Program to Promote Research in Alternative Proteins: Innovation and Sustainability in Paraná combines philanthropic and public resources to fund research focused on the main technological challenges in the sector. The initiative creates a strategic partnership that benefits both the sector and the state. For the alternative protein sector, the program helps direct resources to scientific and technological bottlenecks that need to be overcome so that new ingredients and products can reach the market with better taste, scale, and cost. For the State of Paraná, the partnership strengthens its capacity to invest in science, technology, and innovation in areas directly connected to its local competencies, productive vocations, and strategic priorities. With an investment of approximately R$ 2 million – half originating from the GFI donor community and the other half from the Araucária Foundation – four projects from universities in Paraná were selected to develop solutions in the areas of fermentation, mycoproteins, and cellular agriculture. Research began in April 2026 and focuses on accessible and scalable technologies for the development of meat-like ingredients and products. Meat obtained through fermentation – Chunk A new model for funding science and innovation More than funding individual projects, the initiative inaugurates a new model of collaboration between philanthropy and public power to strengthen Brazilian science in strategic areas. "The model expands investment capacity and allows resources to be directed towards priorities shared between the state and the sector." In Paraná, this means strengthening areas where expertise already exists, such as fermentation and cellular agriculture, while contributing to the development of solutions for strategic challenges in alternative proteins,” says Ana Carolina Rossettini, Development Manager at GFI Brazil. This is one of the main strengths of the program developed by GFI Brazil: combining philanthropic and public resources to generate solutions that simultaneously meet the needs of the sector and the priorities of the states. Research Support Foundations have the mission of funding science, technology, and innovation in their respective territories. By connecting to this agenda, they are able to direct resources to topics such as food innovation, food security, climate, the environment, emissions reduction, more efficient use of natural resources, and knowledge-based economic development. The GFI Brazil pilot project: For The Good Food Institute Brazil, the partnership with FAPs (Research Support Foundations) is an important strategy to direct resources, strengthen national science, and accelerate the development of alternative protein solutions. The model allows each state to invest based on its own needs and potential, connecting universities, researchers, industry, startups, and local production chains. In addition to developing solutions that can benefit the state itself, the supported projects can also generate knowledge, technologies, and new businesses with national and international impact. Brazil combines biodiversity, scientific capacity, agricultural production, a food industry, and entrepreneurial talent to become a global leader in this field. To achieve this, it is essential to build mechanisms capable of transforming this potential into concrete innovation. The program with the Araucária Foundation is an important first step in this direction. It shows that it is possible to create a shared agenda between philanthropy and public investment to accelerate research, strengthen local ecosystems, and open new paths for the future of food. Discover the selected projects: 1. Mycoprotein production from agro-industrial waste. Coordinated by Dr. Edvaldo Antonio Ribeiro Rosa, Full Professor of Microbiology at the Pontifical Catholic University of Paraná (PUCPR), explains that the project aims to develop a process for producing mycoprotein using byproducts from the starch industry and the sugar-energy sector. The research will evaluate ways to scale up this process and its application in meat-like foods, contributing to the development of ingredients produced from low-cost raw materials, using a fungus considered safe for consumption and making better use of agro-industrial by-products. Project Team Coordinator: Dr. Edvaldo Antonio Ribeiro Rosa (PUCPR) Researchers: Dr. Luiz Fernando Bianchini (PUCPR) and Eduardo Sydney (Typcal). Researchers in training: Nicoly Subtil de Oliveira (Postdoctoral researcher/PUCPR) and Juliane Furiatti Modesto (Doctoral candidate/PUCPR). 2. Artificial Intelligence to develop new ingredients for cellular agriculture. At the Federal University of Paraná (UFPR), Professor Dr. Carla Forte Maiolino Molento coordinates the RINO project (Smart Routes for New Ingredients Applied to Culture Media in Cellular Agriculture), which combines artificial intelligence and experimental research to identify new plant-based ingredients for culture media used in the production of cultivated meat. The proposal aims to develop formulations free of animal-derived ingredients using waste, plant by-products, and compounds obtained through biotechnological processes. The goal is to reduce costs and accelerate the identification of promising ingredients for cellular agriculture. According to Dr. Carla, new food systems can contribute to nine of the 17 Sustainable Development Goals. However, the use of inputs of animal origin represents a technical, economic, and ethical obstacle to food production via animal cell culture. Therefore, their proposal is to prospect for new plant-based inputs, including by-products, residues, and their combinations, that are low-cost and highly efficient for use as ingredients in culture media for the production of cellular meat, while simultaneously developing an Artificial Intelligence (AI) tool specifically aimed at the pre-laboratory screening of formulations with a higher probability of success. The project team is currently being formed, and applications for research grants are open at this time – there are two grants available, one for a master's degree and one for a doctoral degree. The project will be conducted by the project's own scholarship recipients in conjunction with the team from the Cellular Zootechnics Laboratory – Zoocel, which includes master's, doctoral, and postdoctoral students from ongoing projects. 3. Development of inputs for fetal bovine serum-free culture media. Coordinated by Dr. Renata Ernlund Freitas de Macedo, Full Professor at the Pontifical Catholic University of
Used for millennia in gastronomy, fermentation can, once again, revolutionize food
The next great food revolution is already underway — and Brazil has all the conditions to lead it. We are talking about the advancement of alternative proteins produced by fermentation, an innovative technology that can profoundly transform the way we produce food, making the global food system more sustainable, safe and efficient. To help chart the paths for this promising future, GFI Brazil has just launched the publication Fermentation in Brazil: opportunities and paths for the development of the alternative proteins sector. The study gathers unprecedented data on the state of the art of fermentation in the country, identifies existing technical and industrial capabilities, and proposes concrete actions to leverage this strategic sector. A new use for ancient knowledge Fermentation is a technology that has been known for millennia — bread, wine, tofu, tempeh and yogurt are all fermented products. But, in recent decades, it has been gaining new applications through modern biotechnology. Today, it is possible to use microorganisms as “cellular factories” to produce functional ingredients, proteins with high nutritional value and even structures with texture and flavor similar to those of animal products. It is a versatile technology, with applications ranging from the formulation of more attractive plant-based foods to the production of complete proteins and ingredients for cultivated meat. And the best part: with less environmental impact and greater efficiency in the use of natural resources. “Brazil plays a fundamental role in food production and can lead the construction of a more sustainable food system. With the increasing demand for proteins and the environmental challenges of conventional production, fermentation emerges as a promising solution for obtaining ingredients with better sensory, nutritional and technological aspects,” says Isabela Pereira, one of the authors of the study. Isabela Pereira Science and Technology Analyst at GFI Brazil According to Isabela, this technological process can be used to develop alternative proteins through traditional fermentation (which uses bacteria and fungi to transform ingredients into foods such as tofu, tempeh and yogurts), biomass fermentation (which uses, for example, filamentous fungi to produce mycoproteins with a texture similar to meat) or precision fermentation (which applies genetic engineering to program microorganisms to produce proteins and ingredients identical to those of animal origin), allowing the creation of products and inputs efficiently, due to the rapid growth and high productivity of microorganisms. What makes Brazil so well positioned to stand out in this industry? Our country already has a solid base to boost this new sector. The experience accumulated over the last few decades with the biofuels industry — especially ethanol — and with the production of industrial enzymes is a real competitive advantage. We have installed infrastructure, qualified labor, input production capacity and a robust scientific research network. The GFI Brazil study identified more than 60 relevant institutions in the fermentation ecosystem in Brazil, including 40 universities, as well as research centers with technical and scientific know-how. It is a portrait of a country that already has the key pieces to activate a new production chain — with the potential to generate value, jobs and innovation. A strategic sector for the future of Brazil Investing in the fermentation sector for alternative proteins is investing in technological sovereignty, food security, bioeconomy and sustainable development. It is positioning Brazil not only as the world's breadbasket, but as a laboratory of food solutions for the planet. For Brazil to consolidate itself as a global leader in fermentation for alternative proteins, the study recommends establishing partnerships between universities, startups and companies to share infrastructure and knowledge; public and private investment in CMOs (Contract Manufacturing Organizations); engaging agribusinesses as suppliers of fermentable inputs; promoting research into new microorganisms and biotechnological routes; and strengthening public policies that stimulate innovation and the bioeconomy. “With appropriate public policies, support for innovation, incentives for the training of talent and coordination between government, academia and the private sector, we can accelerate this development and reap the rewards in the medium term,” argues Isabela. With this study, we invite companies, researchers, investors and policymakers to build together a future in which food that is good for everyone is also good for the planet.
Expand your knowledge about alternative proteins with the new classes in the GFI Brazil course
The online course “The Science of Alternative Proteins”, offered free of charge by The Good Food Institute Brazil, has just been enriched with new content to expand your knowledge about this universe. What's new? Our educational program, already recognized for exploring the technologies that are revolutionizing the way we produce food, now includes new classes focused on Advanced Topics in alternative proteins, as well as insights into Innovation and the Market. These additions are designed to deepen your understanding of these emerging technologies and market trends, essential for anyone interested in staying up to date on the transformation of the food industry. Who is the course for?The course is open to anyone who wants to learn about science, technology and innovation in alternative proteins, but is especially aimed at undergraduate and graduate students and professionals in the food industry, biotechnology, and related areas. Each class has been meticulously planned to enrich your knowledge and prepare you for the challenges and opportunities in the food industry of the future. What to expect from the content?The course is now divided into three modules: Basic Lessons on the Science of Alternative ProteinsThis initial module consists of 9 lessons, each approximately 15 minutes long, covering the fundamentals of alternative proteins. Classes include content such as the challenges and solutions to producing enough protein to feed 10 billion people, the concept of meat, alternative protein technologies and critical issues for the development of cultivated meat, as well as applied biomaterials and bioprocesses. Advanced Topics in Alternative ProteinsThis new module moves on to more specific topics with 4 lectures of approximately 20 minutes each, aimed at an audience with prior knowledge or specialized interest. – Bioreactors and Bioprocess Development: delve into fermentation technology and the details of bioprocesses applied to cultivated meat, from strain selection and development, culture media to process scaling, bioreactor types and downstream processes. – Use of algae-based ingredients in alternative proteins: discover the nutritional potential of algae and how they can be used in the production of alternative proteins. – Texturizing plant-based meat analogues: Learn more about the technologies and processes used to texturize plant-based meats, a crucial feature for satisfying consumers’ sensory preferences. – Meat analogues made from fungi (Mycoproteins): Explore the biomass fermentation process to obtain meats made from fungi, a promising technology in the industry. Innovation and the Alternative Protein MarketWith a single class of approximately 20 minutes, this module provides insights into the plant-based food market in Brazil. – Brazilian consumer perception of plant-based foods: Understand how the consumption of plant-based foods is developing in Brazil, analyzing habits, behavioral trends and other factors that influence purchasing decisions. How to participate? Participation is simple: fill out the registration form and watch the classes at your own pace. To earn certification of completion, complete the course within six months and take the final quiz. CertificatesUpon completion of each module of the course, you will receive specific certificates, validating your expertise and dedication to learning. Ready to get started? Don't miss this unique opportunity to expand your knowledge of alternative proteins and lead the way in food innovation! Apply now
Scaler: Meet the new state-of-the-art technical-economic analysis tool for fermentation
Synonym, the platform accelerating the world’s biological future by developing, financing, and building commercial-scale biomanufacturing facilities, has launched Scaler, the first free, interactive, online techno-economic analysis (TEA) tool for fermentation. Designed to empower companies to calculate commercial-scale production costs and accelerate their path to market, Synonym has decided to open its in-house models to the synthetic biology community to make techno-economic analysis more accessible. With Scaler’s personalized output, companies can begin defining their commercial roadmaps and manufacturing strategies to understand what it will take to bring their bioproducts to mass market. Fermentation technology holds immense potential in many different applications, from food to chemicals and materials. However, determining the costs of commercial-scale production has been a complex and costly challenge that companies have often faced. Companies seeking a techno-economic analysis for fermentation can now use Scaler for free to model their costs of building a commercial-scale facility and producing at industrial scale. Users can refine over 50 parameters in their models, including variables related to fermentation, feedstock, media, downstream processing, funding ideas, and more. After providing this information, users receive a customized report with key insights into their process, including CapEx breakdowns, COGS, sensitivity analysis, bankability analysis, facility sizing, and more. Synonym also features the Capacitor tool, a free, global database that identifies fermentation facilities around the world. Developed in partnership with GFI, Blue Horizon, and the Material Innovation Initiative, Capacitor provides alternative protein companies with the most comprehensive way to find microbial fermentation infrastructure, including facilities, equipment, and services used to produce alternative proteins. If you’re looking for such equipment or if your company or research center has such facilities, sign up for the platform too! If you’re interested in understanding how much it costs to build and operate at commercial scale, we invite you to start building your models in Scaler.
Are you interested in developing studies on fermentation? GFI Brazil has an opportunity for you!
The Good Food Institute Brazil invites researchers and professionals interested in developing the “Mapping of the Development Stage of Fermentation Technology Applied to Alternative Proteins in Brazil” to submit their proposals by August 14th. In addition to mapping, the study must include the potential and challenges of the technology, bottlenecks and opportunities for large-scale production, and the preparation of a strategic plan for its development in the country, essential technical and scientific subsidies to guide the future actions of legislators, regulators, companies, professors and researchers in the area. Learn more about the details of the call for proposals: The study should focus on the new role of fermentation technology (whether traditional, biomass or precision) in innovation in the alternative protein sector, in order to meet the demands of the production of meat, dairy, seafood and egg analogues; production of inputs for products made from plants and cultivated meat; or in the direct production of products by fermentation, such as analogues made from mycelial biomass, for example. Therefore, the conventional use of fermentation in food production is not within the scope of this study. It will be divided into three stages that will contribute to the development of fermentation applied to alternative proteins in Brazil: The project should start in November 2023 and the execution period will be six months. Proposals can be sent until August 14th, in PDF format, to the email address ciencia@gfi.org. The document must contain a schedule, the estimated values for carrying out each stage, the total investment, the methodology to be used and the professional curriculum of the team that will develop the work. The result will be announced on August 22nd. The full notice, with all guidelines for submitting the proposal, as well as all other information about the study, can be accessed at this link. Contextualization The term fermentation applied to the alternative protein industry refers to the cultivation of microorganisms for the purpose of processing a food or ingredient; obtaining more of the microorganism itself as a primary source of protein (biomass), or specific ingredients, such as flavorings, enzymes, proteins and fats, for incorporation into products made from plants or cultivated meat. The alternative protein industry uses fermentation in three main ways, namely: Fermentation technology has proven to be a great ally in improving plant-based products, enabling the enhancement of desired characteristics and resulting in plant-based products that are tastier, more nutritious and similar to products of animal origin. The challenges of making plant-based products have characteristics similar to conventional products are diverse. The goal is to find technologies and ingredients that contribute to enhancing the functional, nutritional, and sensory characteristics of plant-based products, providing a consumer experience equal to or better than those of animal origin. Fermentation has also contributed to the development of cultivated meat technology, producing important process-specific molecules, such as free growth factors of animal origin. Furthermore, proteins such as collagen and fibronectin, produced through fermentation, can serve as supporting components to replace their animal-derived versions for use in various types of cultivated meat products.
UK invests over £13m in new research centre to produce cultivated meat
The project represents the UK government's largest investment in alternative proteins and will help British scientists and companies produce cultivated meat at scale. The new Cellular Agriculture Manufacturing Hub (CARMA) will be led by the University of Bath and funded by the Engineering and Physical Sciences Research Council (EPSRC), part of UK Research and Innovation (UKRI), a national funding agency that invests in science and research in the UK. The hub, which is scheduled to operate for seven years, will investigate how to produce cultivated meat at scale. Researchers will also study the development of foods (such as sustainable palm oil) through precision fermentation. "This technique enables the large-scale manufacture of specific ingredients using microbial cells as 'factories' for producing these compounds. Through genetic engineering techniques, it is possible to obtain recombinant microorganisms capable of producing compounds previously only obtained from other sources, whether animal or plant, such as palm oil. Using this technique to produce proteins and peptides, dyes, flavors, fats, and enzymes for the alternative protein sector is one of the most promising applications of fermentation technology," explains Isabela Pereira, science and technology analyst at GFI Brazil. CARMA will be comprised of experts from the universities of Birmingham, Aberystwyth, College London, and the Royal Agriculture, who will partner with the University of Bath. UK-based cultivated meat companies, such as Hoxton Farms and Quest Meat, will also be part of the center. For Linus Pardoe, UK Public Policy Manager at GFI Europe, "This is a seismic shift in the development of the alternative protein industry in the UK. I would like to commend the government for investing in the extraordinary potential of these new ways of producing meat." "This historic investment is a strong indication that the UK government recognizes the importance of cellular agriculture and the need to invest in R&D to help companies scale production, reduce costs, and make these new foods available to everyone," concludes Pardoe.
GFI Brazil launches call for Mapping the Development Stage of Fermentation Technology Applied to Alternative Proteins in Brazil
The Good Food Institute Brazil invites companies and institutions interested in developing a Mapping of the Stage of Development of Fermentation Technology Applied to Alternative Proteins in Brazil to submit their proposals by July 31st. The project starts in November 2022 and has a duration of 6 months. The main objective of the study is to understand the stage of development of fermentation technology applied to alternative proteins, the potential and challenges of the technology, bottlenecks and opportunities for large-scale production. Aiming to develop fermentation technology applied to alternative proteins in Brazil, the mapping should contribute to the development of a strategic plan and provide technical and scientific support to guide the future actions of legislators, regulators, companies, professors, and researchers in the field. The study will be divided into six stages: development of a white paper on fermentation technology applied to alternative proteins; a glossary of common technical terms for this technology; identification of the organization of the scientific community and research infrastructure; development of an educational plan to train individuals in the area of fermentation applied to alternative proteins; assessment of the geoeconomics of fermentation applied to alternative proteins; and development of a strategic plan for the development of fermentation technology applied to alternative proteins in Brazil. The project is scheduled to start in November 2022 and the desired execution period is six months. Proposals can be sent until July 31st, in PDF format, to the email ciencia@gfi.org. The document must contain a schedule, the estimated values for carrying out each stage, the total investment, the methodology to be used and the CVs of the professionals who will carry out the work. The full notice, with all guidelines for submitting the proposal, as well as all other information about the study, can be accessed at this link. Contextualization Fermentation has been used for millennia in the production of food (such as bread, beer, wine, vinegar and other basic products). However, in the last century, modern technology has enabled fermentation to gain a number of new applications. In the alternative protein industry, fermentation refers to the cultivation of microorganisms for the purpose of processing a food or ingredient; obtaining more of the microorganism itself as a primary source of protein or specific ingredients (such as flavorings, enzymes, proteins and fats for incorporation into products made from plants or cultivated meat). The plant-based industry uses traditional fermentation, industrial biomass fermentation and precision fermentation as three main techniques. The challenges of making plant-based products with sensory, functional and nutritional characteristics similar to conventional ones are numerous. We are looking for technologies and ingredients that contribute to increasing these characteristics in plant-based products, which provide a consumption experience equal to or better than that of similar animal products. Fermentation technology has proven to be a great ally in solving these challenges, enabling the improvement of desired characteristics and resulting in plant-based products that are tastier, more nutritious, and similar to conventional ones. It has also contributed to the development of cultivated meat technology, producing important process-specific molecules (such as animal-free growth factors). Additionally, proteins such as collagen and fibronectin, produced through fermentation, can serve as supporting components to replace their animal-derived versions. Thus, fermentation proves to be an enabling and innovative technology for the alternative protein sector, contributing to a new generation of ingredients and products with improved sensory and functional attributes. Not surprisingly, in early 2022, fermentation was cited by the GFI as one of the seven global trends that will dominate the plant-based sector.
MAPA promotes workshop on the use of fermentation in the production of foods similar to those of animal origin
GFI Brazil will present the results of the regulatory study on fermentation developed in partnership with ITAL by Vinícius Gallon. The Good Food Institute Brazil will participate on May 26th, starting at 8:30 am, in the workshop "The use of fermentation processes to obtain foods analogous to animal protein," promoted by the Ministry of Agriculture, Livestock, and Food Supply (MAPA). The event aims to discuss technical and market issues relevant to the regulation of foods and ingredients obtained from fermentation processes. The broadcast will be broadcast on the YouTube channel of the Unified Agricultural Care System Suasa (MAPA). The workshop represents another important step by the government toward regulating the alternative protein sector in Brazil. Last year, GFI Brazil hosted a series of workshops focused on plant-based products, and MAPA launched a public call for proposals, consulting the public on the topic. This year, GFI Brazil launched three regulatory studies on cultivated meat, plant-based proteins, and fermentation to inform decision-making on the subject. "The regulatory study on fermentation, commissioned by GFI Brazil from ITAL, concluded that for alternative protein-based products, the current regulations on novel foods and novel ingredients are adequate, and that no new specific regulations are necessary. We hope that DIPOV's decision will confirm the study's conclusions, indicating that the current regulatory framework for novel foods will be the document used by companies using fermentation technologies in their products," said Alexandre Cabral, Vice President of Public Policy at GFI Brazil. The Regulatory Study on fermentation can be read here. Check out the schedule and follow the event's discussions. PROGRAM Opening Glauco Bertoldo – Director of the Department of Inspection of Products of Plant Origin – DIPOV/SDA/MAPA Panel 1 – Conceptual Vision From the laboratory to the bioreactor - Overview of the state-of-the-art in fermentation applied to the food sector Paulo Coutinho – SENAI/CETIQT – ISI Biosynthetics Gustavo Mercaldi – National Laboratory of Biosciences (LNBio)/ National Center for Research in Energy and Materials (CNPEM) Moderator: Karina Leandro DIPOV/SDA/MAPA Panel 2 – Market Vision and International Regulatory Environment Elements for a competitive market Marcos Pupin – Brazilian Association of Bioinnovation – ABBI Neusely da Silva – Institute of Food Technology (ITAL) Moderator: Elton Massarollo DIPOV/SDA/MAPA Panel 3 – Trends What’s coming up: products and research under development in Brazil and the Regulatory Framework Ana Claudia Peluso – Novozymes Alexandre Cabral – Vice President of Public Policies at GFI Brazil Moderator: Sibelle de Andrade Silva – SDI/MAPA Closing Hugo Caruso – General Coordinator of Plant Quality – DIPOV/SDA/MAPA
Alternative proteins are the theme of a new course offered by UNICAMP
The State University of Campinas (UNICAMP) is now offering the course “Alternative Proteins: Made from Plants, Fermentation and Cultivated Meat” as part of the Graduate Program of the School of Food Engineering. Through this course, with a unique curriculum, participants will have their first contact with the three technological pillars of alternative protein production: plant-based proteins, cultivated meat and fermentation. In addition to the introductory theoretical basis on the technologies, the current scenario of the industry will also be explored, with its opportunities and challenges. The goal is to train students by presenting the technical and scientific foundations of alternative proteins so that they can contribute to both the development of science and the growth of the industry. In total, 29 students from industry and academia are attending the classes. Learn more about the course The program provides an overview of the main technologies used in the production of alternative meats, milks and dairy products: plant-based, obtained through cell culture and fermentation. Furthermore, it explores the specificities of the national and international markets, as well as sustainability issues involving global protein consumption and the environmental impacts of different types of protein production. The topics are led by professors from UNICAMP itself, guest professors from other universities and research institutions, and industry professionals, which makes the debate extremely rich. This discipline brings together the main Brazilian experts on the subject, providing students with the most up-to-date information in this field. GFI Brazil experts participate in the program as guest speakers and share their expertise on topics such as the national market, the Brazilian regulatory scenario, and the differences and potential of each technological front in the alternative protein environment. Classes end in July, when students must propose an innovative product or a solution for the alternative protein market.
Alternative protein sector receives record $5 billion in investment in 2021, 60% more than in 2020
Investor interest continues to grow as a sustainable solution amid public health and environmental crises by Bruna Corsato and Vinícius Gallon for GFI Brazil The Good Food Institute has just released data proving that 2021 was a year of record investment in the ecosystem of companies offering alternatives to animal products. This sector includes not only plant-based protein companies, but also cultured and fermented meat companies. Since 2010, almost US$11,1 billion has been invested in the sector, with US$8 billion (73%) coming after the onset of the coronavirus pandemic and the resulting disruption of global markets. In a context where the world is focused on finding solutions to mitigate the climate crisis, deal with land and water use issues, and prevent the next pandemic, alternative proteins emerge as an investment that goes beyond quick returns, being sustainable for the planet in the long term. The investment analysis was carried out using the PitchBook Data platform, and showed that 740 global companies in the sector, including three Brazilian companies, received US$5 billion in investments in 2021. This figure is 60% higher than the US$3,1 billion recorded the previous year and five times more than the US$1 billion invested in the sector in 2019. “The methodology uses public investment announcements as a basis, however, there are many other agreements that are still private or confidential. Therefore, the study is not sufficient to define how investments performed in Brazil last year. However, these numbers are an important sign of investor optimism about this market globally, which is undoubtedly being reflected here,” says Raquel Casselli, corporate engagement manager at GFI Brazil. Farmed meat and seafood companies secured $1,4 billion in investment in 2021 – the most capital raised in any year in the industry’s history and more than three times the $400 million raised in 2020. Cultivated meat companies have received $1,9 billion in investment since the sector first reported investment in 2016, and more than 70% of that was raised in 2021 alone. This feat included Future Meat Technology’s $347 million Series B, Aleph Farms’ $100 million Series B and BlueNalu’s $60 million convertible debt raise. While 2020 saw the first cultivated meat company raise a Series B funding round, 2021 brought eight more growth-stage rounds — Series B or higher — to the tally. In 2021, the sector's investor base grew by 62% compared to the previous year, bringing the total number of unique investors to 458. It is worth mentioning that in 2021 JBS announced an investment of US$ 100 million in this new front, consolidating market analysis work that began three years ago, with support from GFI Brasil. With this resource, JBS signed an agreement to acquire control of the Spanish company BioTech Foods, providing for investment in the construction of a new manufacturing unit in Spain, in addition to the implementation of the first Research & Development (R&D) Center in Biotechnology and Cultured Protein in Brazil. Because it was not recorded on PitchBool Data Inc., this investment was not accounted for in the study. Alternative protein fermentation companies secured $1,7 billion in investment in 2021, nearly three times the $600 million raised in 2020. Fermentation companies have raised $2,8 billion in investment capital since GFI first tracked investment in the sector in 2013, with 60% of that in 2021 alone. This includes Nature Fynd’s $350 million Series C, The EVERY Company’s $175 million Series D, accounting for 434 unique investors. Meat, seafood, egg and plant-based dairy companies received $1,9 billion in investment in 2021, which is on par with the $2,1 billion raised in 2020 and nearly three times the $693 million raised in 2019. These companies have raised US$6,3 billion in investments since 2010, 30% of which in 2021 alone. Included here are Impossible Foods’ $500 million funding round, which adds to the company’s record $700 million in funding in 2020; NotCo’s $235 million Series D; v110food’s $2 million Series B; and Next Gen Foods’ record $30 million seed round, which is nearly three times the size of the second-largest seed round raised by an alternative protein company. In 2021, the sector's investor base grew 40% compared to the previous year, bringing the total number of unique investors to 1.903. Investor confidence in alternative protein companies is driven by a number of market factors, and the public health and environmental crises that gripped the world throughout 2020 and 2021 have highlighted the risks associated with business-as-usual portfolios and practices. In this context, the prospect of meat produced without the risk of contributing to the transmission of zoonotic diseases and with dramatically lower emissions than conventional meat is even more relevant. While investments in alternative proteins have grown at an impressive rate, they remain a tiny fraction of the trillions of dollars that have been invested globally in climate technology companies as a whole. In 2021 alone, private equity in early-stage climate technology companies totaled $47 billion. “With more and more investors recognizing that climate risk is an investment risk, alternative proteins offer a scalable solution that brings the world closer to a safer, carbon-neutral food system. Managing climate risk is impossible without addressing food, and alternative agriculture and proteins offer us a tool to do so,” explains Sharyn Murray, Corporate Engagement Specialist at GFI-USA. Despite the positive economic climate, the process of diversifying the types and sources of investment in the sector is ongoing.