The time and place for “Brazilian gold”: soybeans seek greater prominence in human nutrition
When we talk about “Brazil” and “soybeans,” the association is almost immediate: currently, the country leads the world as the largest producer of soybeans, reaching approximately 155 million tons in the last harvest. This level exceeds 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 and Conab. Following its legacy as a protagonist in the Brazilian countryside, 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 grains to become the protein base of a new generation of meat-like foods, 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 listening sessions with experts from 12 institutions that have extensive experience with grains – 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 cite unsatisfactory taste and texture, and express distrust regarding the use of soy or genetically modified organisms. The solution, therefore, is not to deny the problems, but to use them as a driving force: 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 pathways 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, a large part 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 to this, the report sees defatted soy flour as a more accessible and widely available alternative in Brazil for the production of ingredients aimed at the market for plant-based meat analogs. "It is a versatile ingredient with a relevant nutritional profile — rich in protein, fiber, and minerals — and it also requires less processing and has a lower cost compared to soy protein concentrates and isolates." Its more comprehensive nature, combined with its potential for use in products focused on accessibility, nutritional value, and clean label appeal, 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, an improved nutritional profile, and a lower presence of antinutritional compounds, reinforcing the need for research into genetic improvement. 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 can open a new economic cycle for Brazilian soybeans, diversifying their use and increasing their added value. For farmers, it means the possibility of new markets; for industry, greater autonomy and competitiveness; and for consumers, tastier, more 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. Read the full article
UK invests £15m to accelerate commercialisation of alternative proteins; European retailers drive affordability through price parity
The UK has taken another step towards food innovation and sustainability with the announcement of a £15 million investment to accelerate the commercialisation of alternative proteins. This financial contribution, earmarked for the new National Alternative Protein Innovation Centre (NAPIC), reflects the UK government’s commitment to transforming the food system by promoting more sustainable and innovative practices. NAPIC will be led by a consortium of prestigious institutions including the University of Leeds, University of Sheffield, James Hutton Institute and Imperial College London. In addition to the initial government funding, the centre will receive an additional £23 million from public and private partners, bringing the total investment to £38 million. With this funding, NAPIC will have the mission of driving the development of new products and ingredients based on alternative proteins, from the innovation phase to commercialization. The center will also focus on studying consumer acceptance of these foods, analyzing how these new options can be effectively incorporated into the population's diet. In addition, NAPIC will explore techniques for developing more sustainable animal feed and aquaculture. This progress is the result of consistent work that The Good Food Institute Europe has carried out over the past two years in collaboration with the national agency for research and innovation, UK Research and Innovation (UKRI). UKRI has included alternative proteins in its strategic plans as a priority area, recognising the potential of this sector to contribute to sustainability and food security. The new funding brings the UK government’s total investment in alternative proteins to more than £91 million (approximately $119 million), demonstrating the country’s continued commitment to food innovation and green job creation. Last year, the UK also announced, among other investments, a £13 million investment in a research centre to produce cultivated meat: the Cellular Agriculture Manufacturing Hub (CARMA), led by the University of Bath, is investigating how to produce cultivated meat at scale. Additionally, researchers will also study the development of foods (such as sustainable palm oil) through precision fermentation. Europe at the forefront of food transformation The impact of these actions is not limited to the UK. Across Europe, there is a growing movement to make alternative proteins more accessible and competitive, driving a structural transformation in the food sector and consumer habits. Supermarket chains such as Lidl and Aldi have reduced the prices of plant-based products, matching or even lowering the prices compared to their animal-based equivalents in countries such as the Netherlands, Germany, Denmark, and Austria. In April this year, Lidl Germany's purchasing director Jan Bock announced that price parity had led to a 30% increase in plant-based meat sales over the past six months. These initiatives follow a study by ProVeg which showed that when price is no longer a barrier, consumers are more inclined to choose sustainable options. Additionally, major fast food brands such as Burger King and McDonald's are adjusting their prices and expanding their plant-based menus to broaden access to European consumers. Burger King in Germany, for example, launched a campaign called “Plant-Based for Everyone,” reducing the prices of items like the meatless Whopper to make them cheaper than meat-based ones. McDonald's, in turn, expanded the McPlant, a plant-based burger developed in partnership with Beyond Meat, to more European countries, with an adjustment in prices to make them more competitive. Companies like IKEA and Tesco are also investing in price parity: IKEA, famous for its plant-based meatballs, is offering its plant-based products in European markets at prices equal to or lower than meat versions. Sales of the brand's plant-based hot dog, for example, nearly doubled in 2022 compared to 2019, mainly due to a significant price reduction in the German market. Lidl has also started displaying plant-based products alongside those of animal origin on the shelves: the strategy has already been adopted in some regions and seeks to reduce barriers to the consumption of alternative proteins, making them more visible to consumers. By eliminating the need for separate sessions, the network aims to encourage experimentation and acceptance of these products, integrating them into the mainstream market and showing that plant-based alternatives are a viable and accessible option for everyone. Lidl Netherlands said sales of plant-based products have increased by seven percent since they were moved to the meat section. Additionally, the chain also stated that by 2025, 50% of the meals offered in its restaurants will be plant-based. Tesco, one of the largest supermarket chains in the UK, has announced an ambitious target of increasing sales of plant-based products by 300% by 2025. This strategy is part of a broader sustainability commitment in partnership with the World Wide Fund for Nature (WWF), with the aim of halving the environmental impact of food production. The chain has been promoting its plant-based food brands at competitive prices and investing in advertising campaigns to raise awareness about the benefits of plant-based diets.
Brazil presents the world's first bill promoting food production through cell culture
For a GFI expert, the project is a global legislative milestone and could put the country at the forefront of this market. In a historic milestone for innovation and sustainability in the food sector, Congressman Jorge Goetten (REPUBLIC/SC) presented Bill (PL) 3357/2024 in the Chamber of Deputies, which “establishes general standards for the research, production, reproduction, import, export, transportation, storage, conservation and commercialization of foods obtained through cell culture, their derivatives and by-products, as well as for the incentive to research and productive development in this sector” . The Good Food Institute (GFI), one of the leading global organizations dedicated to the advancement of alternative proteins, celebrated the presentation of the project as a fundamental step towards placing Brazil as a global leader in this emerging market. “This is a legislative milestone in the country and in the world. It is the first bill focused on encouraging this technology, and it guarantees the development of research and solutions to feed the population with significantly reduced environmental impacts. It is a milestone because it is based on scientific evidence that goes beyond the 'fear of the new' and, thus, fosters development in our universities and industries and, at the same time, guarantees all the necessary safety standards for consumers”, highlighted Gabriela Garcia, Public Policy Analyst at GFI Brazil. With the potential to transform the food industry, cell culture allows the production of meat without the need for slaughter, using fewer natural resources and emitting fewer greenhouse gases. It is a sustainable way to complement the existing supply, becoming an important tool for food security. According to the GFI analyst, this “is a sector that will inevitably exist and grow, and Brazil has all the capacity to lead this market on a global level”. Now, the Bill will continue its progress in the Chamber of Deputies and the next step will be for the Speaker of the House, Congressman Arhur Lira, to send it for analysis in the Committees, where a rapporteur will be appointed to prepare an opinion on the content of the proposal. After this stage, the bill will still have to be submitted for consideration by the Plenary and, if approved, will be reviewed by the Federal Senate before it can become Law. Gabriela Garcia believes that it will be “a long road of debates in the National Congress, but now opening space and forming a “common ground” of knowledge based on science”. For her, as the National Congress advances in the discussions, Brazilian society will have the opportunity to shape the future of the global food system, with positive impacts on sustainability, food security and environmental protection. The GFI, according to the analyst, will follow “with a magnifying glass” all debates on the subject.
New study by GFI Brazil explores the potential of applying algae in alternative protein products
GFI Brazil has just launched the technical publication “Potential for Application of Algae in Alternative Protein Products”, bringing an unprecedented contribution to the national scenario. As it is the first publication in Brazil on the subject, it offers a comprehensive and detailed review of the available literature, contextualizing the reader on the relevance and potential of algae in the food sector and as innovative ingredients in the production of alternative protein products. Designed for readers who are just getting familiar with the topic and for those seeking a more in-depth knowledge, the study is divided into two main parts: the first is dedicated to providing a solid foundation on the topic, addressing the classification of algae, cultivation and collection methods, as well as conventional food uses and food safety issues, highlighting how algae can be integrated into the narrative of alternative proteins. The second part of the study explores the nutritional and technological potential of algae, highlighting their functional properties that make them a promising source of ingredients for plant-based products. Furthermore, the sustainability aspects associated with the use of algae are discussed. The publication also identifies several research opportunities, encouraging the exploration of algae as key ingredients for the creation of new products in the alternative protein market. It was designed not only for scientists and researchers, but also for market professionals, offering a complete overview of the technological, nutritional and sustainable advantages that algae can provide. Results: The results presented reveal that algae have great potential as a source of alternative proteins, with the capacity to contribute significantly to the sustainability and diversification of food production. In addition to their benefits to human health, algae have functional and technological properties that make them a promising and versatile source for the production of healthier and more sustainable foods. Proteins are essential in the formulation of plant-based foods similar to meat, not only for their nutritional value, but also for their technological functionalities. Algae are a viable source of protein, with an essential amino acid composition that meets FAO requirements, comparable to other sources such as soy and egg. Microalgae, in particular, can contain between 40-60% protein (dry basis), offering essential amino acids and nutritional and functional properties, such as low allergenicity and good digestibility. Furthermore, they have ideal physicochemical properties for various applications, including solubility, emulsification, gelation and foaming. Some macroalgae can be used as salt substitutes in foods, helping to reduce sodium content, and their pigments, such as carotenes and xanthophylls, are widely used as colorants in the food industry. The production of algae as a source of protein has several advantages over other plant sources. Algae have faster growth and production, greater photosynthetic efficiency, low water consumption and do not compete for arable land. Furthermore, they have a low lignin content, facilitating extraction, and can store carbon, contributing to sustainable production. With oceans and seas covering more than 70% of the Earth's surface, there is vast potential for sustainable cultivation and large-scale harvesting of seaweed. Access the publication
Alt Protein Project continues to grow in Latin America!
We are proud to announce the addition of new university groups to the Alt Protein Project, reinforcing our mission to accelerate the development of alternative proteins worldwide. This year, four new institutions in Brazil, one in Argentina and one in Chile are joining the movement: Brazil: Argentina: Chile: These new groups join the pioneers from Unicamp (SP) and UFMG (MG), who have been part of the project since last year, further expanding our network of young leaders and researchers committed to a more sustainable food future. What is the Alt Protein Project? The Alt Protein Project is a global initiative led by The Good Food Institute that aims to empower university students and researchers to become leaders in the field of alternative proteins. Founded in 2020, the project began as a community connected by five universities and has since grown to encompass more than 50 groups in several educational institutions around the world, with more than 450 active members. Goals and Mission The main goal of the Alt Protein Project is to accelerate the development and adoption of alternative proteins—including meat, dairy, and eggs produced from plants, fermentation, or cell culture—as a sustainable solution to global challenges related to food security, public health, and climate change. The project seeks to achieve these goals through several fronts: Global Impact Since its inception, the Alt Protein Project has been a driving force in the advancement of alternative proteins, contributing significantly to the increase in awareness, research, and innovation in this area. With student groups at renowned universities in countries such as the United States, Brazil, Argentina, Chile, Switzerland, Turkey, Portugal, Malaysia, and Japan, the project is helping to build a new generation of leaders committed to creating a healthier, more sustainable, and fair food system. Participation and Expansion The Alt Protein Project is constantly expanding its network of university groups, and any interested student can join the movement. The project supports the creation of new groups, providing educational resources, training, and networking opportunities so that students can effectively contribute to the development of alternative proteins in their regions. If you are a university student and would like to join our movement, please contact us at ciencia@gfi.org for questions and support! Learn more about the initiative: Presentation video Explore more about the impact of the project: Impact of the Alt Protein Project
A study by UNIFESP indicates that 80% of plant-based meats available on the Brazilian market have good nutritional quality
The study published in Current Research in Food Science, a high-impact journal in the area of food science and technology, analyzed the nutritional quality of plant-based products similar to meat and compared them with their animal-based counterparts. According to the research, 80% of the products available on the Brazilian market have good nutritional quality according to the Nutri-Score indicator. Led by Prof.'s team. Dr. Veridiana de Rosso from the Federal University of São Paulo (UNIFESP) and funded by The Good Food Institute Brazil (GFI Brazil), the research evaluated the nutritional information declared on the labels of 349 plant-based foods similar to meat and 351 meat products, such as hamburgers, meatballs, breaded foods, sausages, kibbeh, kaftas, sausages, mortadella, bacon, among others, in the period from July 2022 to June 2023. To analyze the nutritional quality of these products, in addition to the labeling information, different indicators were used, including the Nutri-Score (used in European countries, such as Belgium, France, Spain, the Netherlands, Switzerland and Germany), the NOVA classification and the Nutritional Profile established by RDC 429/2020 of ANVISA (called Lupa). NOVA classifies foods by the degree of processing and quantity of ingredients; Nutri-Score assesses the presence of desirable nutrients (such as proteins and fibers) and less desirable nutrients (such as saturated fat, sugar, salt and high energy value) and the front-of-pack nutritional labeling established by ANVISA's RDC 429/2020 identifies products with high levels of three nutrients: added sugars, saturated fats and sodium. Main Results: The results of the study demonstrated that the nutritional quality of plant-based foods similar to meat was better represented by indicators such as Nutri-Score and Nutritional Profile established by ANVISA's RDC 429/2020 than by NOVA, since the first two are the profiles that act most efficiently to define whether a food has good nutritional quality. According to Dr. Graziele Bovi Karatay, specialist at GFI Brazil, the fact that both animal and plant-based products are classified as ultra-processed, but have different results in other nutritional quality indicators, demonstrates that the concept of ultra-processed does not adequately represent the nutritional quality attributes of plant-based foods similar to meat. “Even though they are classified as ultra-processed, depending on the degree of processing and quantity of ingredients, plant-based foods similar to meat differ nutritionally from other ultra-processed foods, whether plant-based or animal-based. Therefore, it is not appropriate to classify and evaluate the nutritional quality of plant-based foods similar to meat in the same way that other ultra-processed products are classified and evaluated,” explains the GFI specialist. The study also evaluated two other quality indicators: (1) the nutritional profile model of the Pan American Health Organization (PAHO), which defines when products are rich in sugars, fats, saturated fats, trans fats and sodium and is based on the nutrient intake targets for the population and (2) a classification developed specifically for the study considering the classification by Nutri-Score and NOVA. The study also provided information on the nutrients present in the foods analyzed, regarding: Saturated fat, fatty acids and sodium: Proteins: According to Dr. Veridiana, this variation reinforces how timely it would be to define specific regulations for plant-based foods similar to meat in Brazil, especially in relation to nutritional quality and identity profile. The meat products market is well regulated, and the identity and quality profile has recently been revised, particularly with regard to the minimum protein levels required for beef burgers (15%), kibbeh (11%), meatballs (12%) and ham (16%). The definition of this regulation for plant-based analog foods is part of Anvisa's 2024-25 Regulatory Agenda, and the industry is awaiting this definition in order to benchmark its products. According to the researcher, a recent update to Brazilian legislation included the requirement for a specific profile of essential amino acids for the use of protein nutritional claims (histidine: 15 mg/g of protein; isoleucine: 30 mg/g; leucine: 59 mg/g; lysine: 45 mg/g; methionine + cysteine: 22 mg/g; phenylalanine + tyrosine: 38 mg/g; tryptophan: 6 mg/g; valine: 39 mg/g). In general, legumes such as soybeans, peas, chickpeas, beans and cereals such as wheat and quinoa, which are typically used as protein sources in meat analogues in Brazil, present different digestible indispensable amino acid scores (DIAASs). Potato and soy proteins are classified as high-quality proteins with average DIASS values equivalent to 100 and 91, respectively. Furthermore, an interesting strategy for the development of plant-based meat foods is that soy and potato proteins can complement a wide range of plant proteins to compensate for indispensable amino acid limitations. The combination of rice:bean protein (2:1), for example, has the potential to achieve optimal nutritional efficiency when combined with vegetable proteins alone or when supplemented with methionine and cysteine + lysine. Fibers: Conclusions: According to Dr. Veridiana, the study allows us to recommend that consumers choose the indicator represented by the Brazilian front-of-pack nutritional label (magnifying glass) to choose plant-based foods similar to meat. “This recommendation is justified especially due to the excellent agreement between this indicator and Nutri-Score, as they were able to effectively differentiate products with low nutritional quality. NOVA, or the term ultra-processed foods, did not perform in the same way, and is therefore not an adequate indicator to represent the nutritional quality attributes of plant-based foods similar to meat.”, he concludes. Dr. Veridiana reinforces that, although the Nutritional Quality indicators used in this study are important for evaluating the nutritional quality of plant-based meat products, they do not cover all the important nutritional aspects when it comes to replacing meat products, which should involve a multifaceted approach, including macronutrient analysis, sensory evaluation and digestibility studies. Furthermore, the presence of positive nutrients, such as B vitamins, iron, zinc and soluble and insoluble fibers, and good protein quality should be considered as differentials of nutritionally adequate plant-based meat products. Thus, this study provides valuable insights.
GFI Brazil announces signing of Memorandum of Understanding on alternative proteins with Fundação Araucária
On July 10, 2024, The Good Food Institute Brazil and Fundação Araucária, a Paraná-based agency for the promotion of scientific, technological and innovation research, signed a Memorandum of Understanding, a formal document that expresses the intention of both parties to cooperate on a project or achieve a common goal. The Memorandum signed by the two institutions formalizes the recognition of the importance of transforming food systems to address food security challenges, highlighting the role of alternative proteins in this context. Paraná is a leader in this field, being the birthplace of NAPI – Alternative Proteins (New Research and Innovation Arrangement). Through this program, which aims to strengthen the state as a food producer using innovative production systems, R$5,7 million were invested to advance studies on cultivated meat. The majority of this investment will be allocated to UFPR, for the installation of the Cellular Animal Science Laboratory (Zoocel), which is already a permanent unit at the university, in addition to the Bioprocess Engineering and Biotechnology Laboratory, for the acquisition of necessary equipment and for the strengthening of other partner teams and laboratories at PUCPR and UEM. The partnership, made possible by Prof. Carla Molento (UFPR), began its creation process in January, after an initial meeting where a typical lunch from the region was served, developed with mycelium chicken from Typcal, a startup previously supported by the Centelha program through the Araucária Foundation. The Memorandum, now officially signed, marks the beginning of a promising collaboration between the Araucária Foundation and GFI Brazil. Our goal is to foster the development of the alternative protein ecosystem in the State of Paraná, taking advantage of its institutional, academic and intellectual assets. We will collaborate with each other to create an environment favorable to research and innovation, entrepreneurship, applied research and economic and social development in this sector, through joint programs and actions.
Opinion: It is not correct to say that vegetable proteins are associated with cardiovascular diseases
An article about ultra-processed foods that was covered in the media is misleading and generates misinformation. In recent days, a study published by the scientific journal The Lancet has brought to light discussions about the impact of ultra-processed foods on health. Conducted by researchers from NUPENS (Center for Epidemiological Research in Nutrition and Health) at USP (University of São Paulo), in partnership with Imperial College London and IARC (International Agency for Research on Cancer), the study has been widely publicized by national and international media outlets, including headlines in major newspapers. As a non-profit philanthropic organization, we will always defend freedom of the press and consider it essential that matters of public interest be addressed with the aim of informing and providing support so that citizens are able to make choices that align with their values and life goals. It is crucial, therefore, that discussions about food and public health are based on data, evidence, and robust scientific studies to avoid generating misinformation, panic, and, in this case, discrediting a food industry that aims to create a more positive food system for people and the planet. In this article, we seek to contribute to the discussion by bringing new perspectives through other studies that contrast with those addressed in the study in question and providing a broader perspective on plant-based foods analogous to meat: The study investigated the impact of ultra-processed foods on health, and it is important to highlight that plant-based foods analogous to meat represented an extremely small fraction (0,2%) of the total calorie intake of the study participants' diets. The main groups of ultra-processed plant-based foods that contributed the most calories were packaged industrial breads (9,9%), pies, breads and cakes (6,9%), cookies (3,9%), margarine and other spreads (3.3%), industrial snacks (2.8%), confectionery products (2.7%), breakfast cereals (2.7%) and soft drinks and fruit drinks and juices (2%). Ultra-processed meats of animal origin accounted for 2,8% of calories consumed, and when dairy products of animal origin are added, this number rises to 8,8%. It is common knowledge that bread, biscuits, snacks, cakes, sweets, and soft drinks should be avoided in the daily diet, so this study was not surprising. However, some headlines in the national and international media extrapolated the results to suggest that plant-based meat, which represented only 0,2% of the calories consumed by the study participants, entails increased health risks. Therefore, associating the results of this study directly with plant-based foods analogous to meat is a mistake that can lead to inappropriate conclusions. In response to the study, nutrition and diet experts at Science Media Culture did an excellent job of clarifying the issues with media coverage, as well as some flaws in the study's methodology, both of which could lead to further confusion among consumers. Experts expressed concern about the press's coverage of the study, noting that it could give the false impression that plant-based foods similar to meat are associated with a risk of cardiovascular disease. According to nutritionist Dr. Duane Mellor, “That’s Not What the Article Shows.” The study results indicate that a higher intake of non-ultra-processed plant-based foods may reduce the risk of cardiovascular disease. They also suggest that the degree of food processing should be a criterion for food choice and that the relationship between the dietary contribution of white meats (all foods except red meat) and the risk of cardiovascular disease depends on the degree of food processing. Given the conclusions of the study published in The Lancet and making it clear that there is insufficient data to associate plant-based meat analogs with the risks of cardiovascular disease due to the minimal contribution of these foods to the diet of the population evaluated, we bring more elements to this discussion of ultra-processed foods, in which a groundbreaking study, recently published in Current Research in Food Science, concluded that the NOVA classification, which uses the degree of processing to define whether foods are ultra-processed or not, was not able to effectively differentiate plant-based meat analogs with low nutritional quality (high in sodium, saturated fat, and calories) from those with good nutritional quality (those containing fiber, protein, fat, and sodium within acceptable limits). The study was conducted by evaluating the nutritional information on the labels of 349 plant-based meat-like foods sold in Brazil, such as hamburgers, meatballs, breaded products, sausages, kibbeh, kafta, hot dogs, salami, mortadella, bacon, among others. To assess the nutritional quality of plant-based foods similar to meat, different indicators were used, including NutriScore, the NOVA classification and the Nutritional Profile established by RDC 429/2020 of ANVISA. The results of the study demonstrated that the nutritional quality of plant-based foods similar to meat was better represented by indicators such as NutriScore and the Nutritional Profile established by ANVISA's RDC 429/2020 than by NOVA. According to the results, (i) 80% of plant-based foods similar to meat were considered to be of good quality compared to only 19% of those of animal origin by NutriScore, (ii) 68% as being of good nutritional quality, compared to 20% of those of animal origin by RDC 429/2020 (ANVISA) and (iii) 73% as ultra-processed, compared to 92% of those of animal origin by NOVA. The fact that both animal and plant-based products are classified as ultra-processed, but have different results in other nutritional quality indicators, demonstrates that the concept of ultra-processed does not adequately represent the nutritional quality attributes of plant-based foods analogous to meat. Thus, even though they are classified as ultra-processed, depending on the degree of processing of their ingredients, plant-based foods similar to meat differ nutritionally from other ultra-processed foods, whether plant-based or animal-based (foods that were the subject of the study mentioned in the report published in The Lancet magazine). Therefore, it is not appropriate to classify and evaluate the nutritional quality of plant-based foods similar to meat in the same way that ultra-processed foods are classified and evaluated. Collaborating with this, several
GFI Brazil advocates financing for alternative proteins at the Climate Change Conference in Bonn, Germany
Between June 3 and 13, The Good Food Institute participated in the Climate Change Conference in Bonn (SB 60), an event that addresses the main issues that will be the focus of COP 29, which will take place at the end of the year in Baku, Azerbaijan. With a focus on the scientific and technical aspects of climate negotiations and the implementation of climate agreements, SB 60 enables observers of the United Nations Framework Convention on Climate Change (UNFCCC) – such as The Good Food Institute – to actively participate in discussions and interact personally with delegates from around the world. “Just like last year, we participated in the Bonn Conference to discuss the impacts of food systems on the climate, highlight the importance of alternative proteins as a climate mitigation and adaptation strategy, and advocate for more funding so that the Global South can develop its own actions on the subject,” explained Mariana Bernal, Public Policy Analyst at GFI Brazil. To this end, GFI promoted a side event in partnership with the Alliance for Biodiversity International and CIAT, Proveg International, Coller Foundation (JCF), Humane Society International (HSI) and Changing Markets Foundation (CMF), in order to present the challenges and opportunities in transforming global food systems, based on the diversification of protein sources. The theme was led by experts from Humane Society International Brazil (HSI), Changing Markets Foundation (CMF), Boston Consulting Group (BCG) and YOUNGO. “We were able to follow the agricultural negotiations and learn about the proposals from governments and civil society to help us stay within the 1.5ºC target. At the events we participate in, we present paths for creating policies and strategies for sustainable, inclusive development that reduce the impact of food production on the climate,” summarizes Mariana Bernal. Other areas of progress in Bonn include: New Collective Quantified Target on Climate Finance: Simplification of the content for the New Collective Quantified Target on Climate Finance. Clear options and the substantive structure of a draft decision must be finalized before COP29. A technical expert dialogue was also held to ensure that the New Target is ambitious, well-structured, transparently reported and improves the quality of climate finance for developing countries. Adaptation Indicators: Parties have taken measures towards adaptation indicators that are forward-looking, effective and scientifically sound. International Carbon Market: Progress has been made towards a better functioning international carbon market, but there is still work to be done. Transparency and Climate Action Plans: Parties worked together for transparency and supported each other in planning stronger climate action plans. Progress on Building Resilience and Adaptation: Parties agreed on measures for the Global Goal on Adaptation, which creates thematic targets that highlight forward-looking global priorities. Progress has been made on indicators for each of these thematic targets, which will be inclusive, transparent and scientifically sound. The UNFCCC calls on countries to develop National Adaptation Plans (NAPs) by the end of 2025 and implement them by 2030. Progress Made on International Carbon Markets under Article 6: Important progress has been made on technical aspects of Article 6, including carbon credit authorization, scope of activity, international carbon market registry, and more. An additional workshop will be held to deepen technical work on Article 6 before November. Increasing Transparency: The new COP Presidency has requested Parties to submit their Biennial Transparency Reports (BTRs) ahead of COP29 in Baku. New Enhanced Transparency Framework reporting toolkits will be delivered soon. Trainings on the new reporting tools will be held ahead of COP29. Raising Ambition in Nationally Determined Contributions (NDCs): Parties are expected to deliver their next round of NDCs early next year, aligned with the 1,5°C limit and covering all sectors and greenhouse gases. The NDC 3.0 Navigator has been launched to help Parties develop new NDCs with a focus on implementation. Other Topics and Events: GFI Brazil at SB60 in Bonn: Promoting protein diversification and climate finance GFI was represented by two policy experts during the event in Bonn. In the first week, Sam Lawrence, Vice President of Public Policy at GFI Asia, brought a global perspective to the discussions. In the second week, Mariana Bernal, Public Policy Analyst at GFI Brazil, took the lead, focusing on crucial issues for the Global South. Participation in Bonn was marked by an official side event and a press conference that highlighted the importance of protein diversification and climate finance for a sustainable food future.
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!