Promoted by The Good Food Institute Brazil, the Biomas Program begins with studies of seven native species that can replace products of animal origin
The diversity of Brazilian biomes can place the country at the center of sustainable production of raw materials for the alternative protein sector. With the growth of the domestic market for products made from plants, 14 researchers are beginning studies this year on the use of native species that can be the basis for analogues of products of animal origin. The expectation is that species from the Amazon and Cerrado – Babaçu, Brazil Nut, Cupuaçu, Guaraná, Baru, Macaúba and Pequi – will be a source of proteins, pigments and fibers that integrate other matrices already used in the industry.
The research is being carried out within the scope of the Biomas Program, created by The Good Food Institute Brazil (GFI Brazil). The species were selected based on their economic and technical potential. More than just finding alternatives to protein sources, the program selected investigations that consider the entire economic cycle of the ingredient's production, including the use of normally discarded waste, the application of clean technologies, and the promotion of local communities.
In this edition of the program, more than 80 research proposals were received from approximately 34 institutions in 14 Brazilian states. This number shows the progress of Brazilian research in this area. Of these, GFI Brazil selected 14 research projects. The results of the year-long investigations will be publicly disclosed in order to enable the application and scaling of the technologies developed.
The research contributes to consolidating the trend of consuming alternative proteins to meat, fish and seafood, milk and dairy products and eggs in Brazil, the demand for which is growing every year. The objective is to find the real potential for applying these ingredients in the industry, developing the national market, adding value to native species and promoting the sustainable use of natural resources – a path that leads to forest conservation.
In addition, researchers will seek to identify the characteristics of flavor, texture, consumption experience, cost and nutrition of their products, with a focus on creating real possibilities for use and consumption. “There is nothing better for increasing the value of the product than putting them on our plates and transforming them into everyday products. May Brazilians be able to take advantage of the wealth we have, which few have access to,” argues Cristiana Ambiel, Science and Technology Manager at GFI Brazil.
According to a study by GFI Brazil, 84% of companies want more domestic ingredients. In practice, the results may provide alternatives to imported sources for plant-based products, such as peas, which, like soybeans, dominate plant-based production in Brazil. In the Cerrado, for example, the possibility of producing a burger made entirely from Baru is being studied. In the Amazon, Brazil nuts may be a source of protein with a greater diversity of amino acids than foreign competitors.
“We see how Brazil can be a reference in alternative proteins for the world. Launching protein trends. We can develop national alternatives that are more competitive, take this abroad and serve as a model and reference in the market”, adds GFI Brazil’s science and technology specialist, Luciana Fontinelle.
Cristiana Ambiel also highlights that a greater diversity of ingredients can balance the sustainability of plant-based products. “The GFI already has this sustainability purpose, so much so that it promotes plant-based products because they are more sustainable than animal production. But we achieve even greater sustainability when we look at obtaining ingredients from our biodiversity, especially when we aim to fully utilize native species, adding value to parts that are underused, such as peels, seeds and process waste.”
In the Brazilian context, developing the alternative protein sector means generating more jobs by diversifying the economic matrix. It is also a step towards economically viable processes for innovative alternative protein products, which can be shared with current animal protein production processes to overcome the challenge of sustainably feeding 10 billion people by 2050.
Fabiana Queiroz, a researcher at the Federal University of Lavras, one of the recipients of the call, emphasizes that the Program is essential for the country and that it also leads to the preservation of biomes. “The preservation of these fruits depends on us having the processing technology so that it is interesting to continue producing them and preventing deforestation,” she recalls.
In any scenario, there is a consensus among researchers that research must leave a legacy of environmental, technical, economic and social viability for each ingredient, product and process developed.
Discover some of the approved research:
BEIJING
Fabiana Queiroz, Federal University of Lavras – MG
Research topic: Obtaining ingredients from the complete extraction of the pulp, almond and peel of the Pequi for use in plant-based products
Despite being present in many states in Brazil, the pequi, a fruit known as the “gold of the cerrado,” may go unnoticed and its potential may not be fully exploited if it is not recovered through research. This is what researcher Fabiana Queiroz, a professor in the food science department at the Federal University of Lavras, points out. She proposes extracting different compounds from the pequi and using them to produce a plant-based burger.
Considered the flagship of the biome, the pequi is nutritionally rich: the peel is a source of fiber and the pulp is rich in carotenoids, with a high percentage of carbohydrates. In the almond, the abundance of oil is accompanied by a protein complex, whose defatted flour can be used in the production of vegetable products.
These technological properties will be studied by the researcher and evaluated for the manufacture of food products. “Pequi is already used by cooperatives in terms of preserves and flours. We are exploring the possibility of large-scale processing,” explains Fabiana. One of the team’s focuses is also to contribute to clean production, using the fruit in its entirety and capable of reaching scale without harming the environment.
“This maximum exploitation of the fruit’s potential in an environmentally correct manner is what sets it apart,” says Fabiana. “It’s not about extracting for the sake of extracting. It’s about making the most of the product. It’s a project that has very direct application. The idea is to bring it to everyone’s table on a large scale.” The challenge, says Fabiana, will be to overcome the strong and exotic smell and flavor of the pequi.
CUPUAÇU AND GUARANA
Luiza Helena Meller da Silva, Federal University of Pará
Research topic: Development of ingredients from cupuaçu and guarana processing waste for application in plant-based products
A close relative of cocoa, cupuaçu is an energy powerhouse – its tree produces up to 16 kg of fruit. Guarana is a fruit that has gained cultural importance over time in several regions of the country. Both are found in the Amazon region and are already known in cuisine, but their consumption poses a challenge: the amount of waste that is “left over” and discarded.
Generating added value and reducing the production of these leftovers has become the priority of Luiza Meller da Silva, a full professor at the Federal University of Pará, who will coordinate a study on the fruits with the aim of producing meat analogues.
“When we saw a call for proposals that worked on biodiversity combined with the development of plant-based products, we thought about using some type of waste that could be used to develop some food that could be present on the market,” he says.
In the case of cupuaçu, Luiza's team chose to work with the shell, which has less noble applications – the fruit's pulp is already well-known and commercially exploited. Guarana syrup, used in various foods, also generates a residue that will be used. One of the goals is to prepare the fibers from these products for use in plant-based products.
The study will use technologies that can be applied in small communities, without the need for sophisticated techniques or aggressive processes. “The project aims to pass on not only the product, but also the training so that people also have this basic knowledge,” she says. In the exploratory proposal, the team will look for less “obvious” aggregates in the industry. In the case of the final product matrix, it is possible to use jackfruit, for example, instead of chickpeas. “The idea is to close the cycle and for the companies that produce to have this alternative, either to develop it in the industry itself or to pass on the residue,” concludes the researcher.
BRAZIL NUT
Raul Nunes Jr., Federal University of Pará
Research topic: Study and Application of Supercritical Extraction of Brazil Nuts in Protein Formulations of Vegetable Burgers and Nuggets
Found in the Amazon region, the Brazil nut has reason to be considered a national treasure. In addition to the versatility of the fruit's seed, the Amazonian product is essential for maintaining the income of extractive communities and is considered a key element in maintaining the region's biodiversity.
From the nut, the UFPA researcher intends to obtain several products such as oil and defatted flour with a more unsaturated fatty acid profile and high antioxidant activity; aqueous extract of defatted flour with a higher carbohydrate content, bioactive compounds such as polyphenols and antioxidant activity; and fibrous protein concentrate in powder form from Brazil nuts. At the end of the research, he hopes to develop a vegetable burger and nugget with the ingredients obtained in the supercritical extraction processes of Brazil nuts.
One of the main reasons why the project was selected was the application of supercritical technology, using carbon dioxide (CO2) as a solvent to obtain the ingredients. This technology is recognized as a 100% green and sustainable technique, and is prominent in the current bioeconomy scenario. In addition, the project will benefit local extractive cooperatives through technical visits and training for the processing of Brazil nuts.
MACAUBA
Acacio Antonio Ferreira Zielinski, Federal University of Santa Catarina (UFSC)
Research topic: Obtaining ingredients from by-products of Macaúba oil extraction for use in plant-based products
The macauba palm tree is widely distributed in Brazil, but is most concentrated in the Cerrado. Its fruit is important to the industry because it is a promising base for the production of biofuels. Like other fruits in the region, however, the extraction of its byproducts is detrimental to the production and disposal of waste. “I am coming from the perspective of making full use of the raw material,” says Acácio Zielinski from the Department of Chemical Engineering and Food Engineering at the Federal University of Santa Catarina.
“In the case of macaúba, we know that a fraction of this residue will be protein, the second fraction will be polysaccharide. One fraction will be fat, another phenolic and another carotenoid. And we will be fractionating it,” explains the researcher, referring to the biorefinery process, used to “disassemble” the fruit into byproducts.
The project will use a hydrothermal process, using water as a solvent, to obtain underutilized ingredients from macauba. Among the ingredients highlighted by the research are bioactive compounds, polysaccharides, protein and yellow pigment, all with the potential to promote the production of an analogue to chicken breading.
The macaúba palm was highlighted in the research, especially due to its potential for use and cultivation by small producers. “We are accustomed to a linear economy, where we receive the product, use it and throw it away,” says Acácio. The research aims to reverse this process, focusing on a circular economy, with reduced waste.
BABASSU
Nedio Jair Wurlitzer, Embrapa Fortaleza (CE)
Research topic: Obtaining a fiber-rich ingredient from babassu residue for use in plant-based products
Native to the Amazon region, the babassu coconut competes with the Brazil nut in terms of importance to the biome, given its importance to local extractive communities. The extraction of its nut is done in a very artisanal way, and drives an economic activity that is fundamental for maintaining income and conserving the forest. Now, the study led by Embrapa aims to use the residues of the babassu, which are normally underutilized, as a way of providing sustainability to the system and improving living conditions for small producers.
The experience of the Embrapa Fortaleza unit with babassu already came from initiatives to produce milk and cheese analogues. Observing the initial results of this study, the researchers noticed positive working conditions with the residue from the extraction of babassu nut oil. The expectation is that it can be used in the production of an ingredient rich in fiber to compose meat analogues.
In addition to almonds, the shell can be used to produce charcoal and flour. “These are various applications that people from communities scattered throughout the Amazon already use,” says Nedio. “It is not a concentrated production, it is a very widespread production, with a lot of extractivism.”
The residue makes up about 40% of the almond, explains Nedio. The goal, then, is to recover it to obtain a fibrous ingredient. The project also aims to identify the storage conditions of the product, measure the digestibility and behavior of the material.
Baru
Mariana Egea, Federal Institute of Education, Science and Technology Goiano (IFGoiano)
Research topic: Obtaining ingredients from baru waste for use in plant-based products
Found in the Cerrado, baru is an oilseed that, although little known compared to Brazil nuts, is under threat due to predatory extraction of its wood. Within the scope of the Biomas Program, the idea of researcher Mariana Egea, from IFGoiano, is to take advantage of various parts of the fruit processing chain, including as a way to keep the forest standing.
According to the researcher, it is common to consume baru nuts, which account for only 5% of the entire fruit. Almost 95% of the raw material is used for animal feed and fertilizer. “The idea is to take advantage of these other byproducts,” says Mariana. Because it is seasonal, using the waste can, for example, help producers earn income for longer during the year and feel aware of working for the biome, explains the researcher.
The project aims to create a burger that takes advantage of all the properties of the baru. The elements of the fruit are extracted and then reincorporated into a burger production technique that enhances, for example, the ideal texture. One of the residues surrounding the almond can be fermented to produce a fungus, the basis for a red pigment. In addition to its lipid potential, the almond can contribute to the production of proteins and fibers. “What we do is separate the residues, modify their biological form and reincorporate them,” explains the researcher.
Ana Paula Rebellato, State University of Campinas (UNICAMP)
Research topic: Obtaining an extruded ingredient with high protein content and rich in fiber from the by-product of the extraction of Baru almond oil for application in plant-based products
The high protein and fiber content of baru caught the attention of researcher Ana Rebellato, from the State University of Campinas (Unicamp). In her team's study, the difference will be the use of the extrusion technique – a mechanical process, considered clean, that uses thermal energy. “The idea is to arrive at an extruded product, with a high protein content, that also has fibers”, says the researcher. The group intends to carry out tests with different mixtures to evaluate the different proportions of protein and to mix soy with baru residue.
This residue is obtained from baru oil. If used, it adds value to the product and contributes to the income of small producers. The result is a textured protein that can be used to make a hamburger, which will have its technological, microbiological and sensory qualities evaluated.
To see all approved research, visit full list here.
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