Created by the World Health Organization, World Food Safety Day is celebrated every June 7th. It is an important milestone to encourage societies, governments, and companies to implement effective measures to identify and prevent risks involved in food production chains.
In this sense, with the global growth of the alternative protein sector, the technical report Safety Aspects in the Production of Plant-Based Meat Analogs (2025), by GFI Brazil, developed by the Institute of Food Technology (ITAL), in collaboration with Liner Consultoria, seeks to map the possible hazards in the production chain of these analogues, highlighting the areas that require further scientific investigation, in addition to identifying control measures for each stage of the production process.
It is important to highlight that the objective of the report – the first systematized HACCP study developed for plant-based foods analogous to meat products in Brazil – is to encourage investors, companies, startups, and researchers to delve deeper into the subject , offering a practical, scientifically sound, and high-value tool for companies in the sector to implement effective hazard control systems in a rapidly expanding food category.
Why is this study essential for you?
For comparison, the food industry as we know it is not the same as it was 100 years ago.
From the late 19th century and throughout the 20th century, methods such as pasteurization and thermal sterilization transformed food safety, establishing new control standards and ensuring that various products reached the end consumer in safe conditions.
Similarly, plant-based foods are revolutionizing the sector globally, and the safety of these products is strategic to ensure consumer confidence and compliance with regulatory requirements, both national and international.
The publication, therefore, takes into account the recommendations of the Codex Alimentarius regarding standards, guides and codes aimed at ensuring food safety.
In other words, the technical report:
- It presents a robust mapping of gaps and opportunities for scientific and technological advances in the area of safety of plant-based foods analogous to meat; and
- Provides an in-depth analysis of the safety aspects related to the production of plant-based meat-like foods.
How to apply this knowledge in the day-to-day life of the industry plant based?
The report structured HACCP (Hazard Analysis and Critical Control Points) plans for four categories of meat analogues: hamburger, chicken breast, sausage and vegetable fish.
Examples of specific measures addressed:
- Monitoring of critical thermal steps, such as extrusion and sterilization;
- Detection of metal fragments using metal detectors; and
- Strict control of allergen cross-contamination on shared production lines.
Furthermore, the report highlights the need for guidelines for future research that further strengthen the safety of plant-based foods , mobilizing the scientific and innovation community in favor of studies and processes that improve the quality of products – which are already made in highly controlled environments.
- Intensify studies on the incidence and prevalence of contaminants in ingredients and final products;
- Study the formation of toxic compounds during processing;
- Develop new analytical methodologies for the detection of emerging contaminants;
- Evaluate the effectiveness of different treatments to reduce risks.
Other areas that require further research were also identified:
- Quantification and identification of microorganisms present in ingredients and final products;
- Contamination by mycotoxins, heavy metals, pesticide residues and natural plant toxins;
- Persistence of antinutritional factors in plant-based proteins and final products.
By synthesizing information, developing HACCP plans and identifying potential priority control measures, the study represents a high-impact contribution to the advancement of the alternative proteins sector.
From this, it is necessary to expand upon the steps already taken by numerous scientists, engineers, technologists, and entrepreneurs. And the report " Safety Aspects in the Production of Plant-Based Meat Analogs" is a strategic guide for the sector.
Check out our latest releases
18/12/25
