Resource 40 – Bean Technical Forum
The Good Food Institute (GFI), a global organization dedicated to the advancement of alternative proteins, has promoted and fostered the development of plant-based ingredients for use in plant-based analogues through scientific research, collaboration with industry, and funding programs in Brazil and abroad. Among the various possibilities for plant-based raw materials with the potential to meet the growing demand for plant-based analogues, beans have stood out as a promising ingredient, alongside more established alternatives such as soybeans and peas. Beans offer several positive attributes when compared to soybeans and peas, such as a well-established domestic production, lower dependence on imports, competitive cost, good agronomic adaptation, and greater acceptance among consumers sensitive to allergens. Furthermore, its diversity of species and functional and nutritional profiles allows for broad adaptation to different production contexts. This favors its inclusion in public food and family farming policies. From a nutritional point of view, beans stand out for offering good quality proteins, fiber, micronutrients and bioactive compounds relevant to health and a moderate energy value. Additionally, beans stand out for their sustainability attributes, such as a low carbon footprint, improved soil quality, and reduced dependence on inputs. Its diversity of colors, textures and flavors expands the possibilities for formulating innovative products, including plant-based analogues. Finally, bean cultivation reinforces the role of family farming and contributes to the development of the regional bioeconomy, aligning with food and nutritional security policies and strengthening its strategic relevance for both the market and society. In recent years, GFI has supported strategic studies focused on the sensory, technological and functional evaluation of beans, such as the Carioca Bean Project with EMBRAPA, the Cowpea Dry Fractionation Project with Neuman & Esser (NEA) and the Federal University of Santa Catarina (UFSC), the Sensory Improvement Project with UFSC and the Mungo Bean Study conducted by GFI APAC. In these initiatives, beans were repeatedly highlighted by experts as a legume with high potential for application in plant analogues, due to their wide availability, high protein content and nutritional balance. However, its large-scale application still faces significant technological challenges, such as the presence of off-flavors (e.g., beany flavor, bitterness, and/or astringency), the presence of antinutritionals, full utilization of the grain (husk, protein and starch fractions), and functional limitations, which demand advances in processing and formulation to increase its competitiveness among plant-based analogues. In this context, beans position themselves as a strategic alternative to expand and diversify the industry's portfolio of plant-based ingredients, especially in light of the growing demand for production autonomy, enhanced sensory solutions, and cost reduction. However, for this potential to be fully achieved, coordinated research and development (R&D) actions are still needed to address currently existing technological challenges. This document brings together priority R&D strategies and opportunities aimed at the technological use of beans, considering dry, wet and hybrid processing routes, as well as emerging technologies, in line with the demands of the alternative protein production chain. Furthermore, it offers a comprehensive overview of the ingredient, systematizing technical, functional, nutritional, and sustainability data, as well as its potential applications in plant-based formulations.
Resource 38 – Report on the technical forum on soybeans
Currently, soy occupies a central position in the development of meat analogues in the world. In Brazil, more than half of the plant-based products available on the market use soy as their main source of protein, according to a Labeling Study carried out in 2023 with 349 products. Its consolidated use in textured, concentrated and isolated forms makes it one of the most strategic ingredients for the sector's advancement. Despite the widespread use of soy in the formulation of meat analogues and its strategic relevance in the alternative protein sector, the soy production chain still faces significant challenges in the context of human nutrition. Although protein ingredients with superior techno-functional and sensory performance already exist, capable of meeting the texture, juiciness and flavor expectations of products with greater sensory complexity, these ingredients still present significant cost barriers that limit their widespread adoption. These limitations are directly reflected in the end consumer’s experience and perception. GFI Brazil's Consumer Survey revealed that 41% of Brazilians who do not consume plant-based meats point to price as the main barrier, while 21% mention flavor, 14% texture, and 10% cite concerns related to the use of soy or GMO ingredients in general. These data reinforce the need to invest in improvements throughout the soybean production chain, from cultivar development and processing to the functionality of ingredients in final formulations. The results of the Lamp Project, conducted in 2024 by GFI Brazil, reinforced this diagnosis and showed that the national industry still depends on importing ingredients with higher functional performance, due to the limited availability of domestic alternatives. Furthermore, experts interviewed in the study highlighted the need to better integrate academia and industry, shortening the distance between applied research and its direct industrial applications. According to the same experts, Brazilian soybeans not only have the potential to boost the national plant-based market, but also to project it as a global player, exporting added value through plant-based foods produced from high-performance national ingredients, provided that the technological and structural bottlenecks in its value chain are overcome. To guide future research and development initiatives for this strategic ingredient and foster greater integration between scientific research and market needs, GFI Brazil held a Technical Forum on Soybeans with representatives from academia and the production sector. Based on the contributions of these experts, strategic guidelines and research opportunities were defined to strengthen the potential of soybeans as a key ingredient in the production of meat analogues in Brazil. These guidelines cover the entire production chain, from the development of cultivars, with higher protein content and quality, a more complete nutritional profile and a lower presence of antinutritional compounds, to the final product. Another key point is the adoption of a consumer-centric approach, focusing on accessibility, convenience, healthiness, and enhancing the image of soy. Based on this, the following guidelines reflect actions that, together, seek to enhance the use of soy in the formulation of meat analogues with greater sensory appeal, competitive cost, and improved nutritional value, essential elements to drive the transition to alternative proteins in an inclusive and sustainable way.
Resource 37 – Plant-based security aspects
This document is a summary of the most relevant information found in the publication “Development and application of the HACCP plan in plant-based foods analogous to meat products”, developed by the Food Technology Institute (ITAL), in collaboration with Liner Consultoria and with the support of The Good Food Institute Brazil (GFI). This summary presents the flowchart and description of the processing steps for four types of foods analogous to meat products (fish, chicken breast, hamburger and plant-based sausage), the safety hazards identified in the Hazard Analysis and Critical Control Point (HACCP) plans developed, the measures defined in the HACCP plans for controlling the hazards, as well as the gaps in scientific information identified during the study. It is worth noting that the study covered everything from the selection of raw materials to the final product with the aim of making an exhaustive analysis of the potential hazards inherent in the production of plant-based foods analogous to meat. In this sense, it is important to emphasize that the identification of these hazards does not imply their presence in the products, but rather the need to implement strict control measures to ensure food safety. It is also important to emphasize that the food industry has the tools and knowledge to minimize these risks, and the presence of these hazards in final products is not a rule, but rather a possibility that requires attention. Another important point is that none of the hazards found are exclusive to the category of analogous plant foods; they are all known and likely to be found in other similar or dissimilar foods.
Resource 30 – Plant-Based Food Safety Study
Executive summary This study was developed by the Food Technology Institute (ITAL), in collaboration with Liner Consultoria and support from The Good Food Institute Brazil (GFI), with the aim of studying the safety aspects in the production of plant-based foods analogous to meat products and evaluating the differences in relation to the production of corresponding products of animal origin. For this, the Hazard Analysis and Critical Control Points (HACCP) tool was used as a basis, and four HACCP plans were developed for four products, chosen based on market relevance: plant-based food similar to fish (plant-based fish), plant-based food similar to cooked chicken breast (plant-based chicken breast), plant-based food similar to beef burger (plant-based burger) and plant-based food similar to fresh pork sausage (plant-based sausage). The HACCP plans were developed in accordance with the Codex Alimentarius methodology and identified two types of critical control points in the processing of these products: monitoring of the heat treatment stages (extrusion and sterilization) and monitoring of metal fragments with metal detection equipment. The other relevant control measures were categorized as PPRs (prerequisite programs) or PPROs (operational prerequisite programs, which in this work were called PCs – control points). The study highlighted gaps in scientific information needed to better understand the safety issues of these foods, which could guide future research. Among these gaps, the lack of data on the incidence and prevalence of microorganisms, mycotoxins, heavy metals, pesticide residues and natural plant toxins in ingredients and final products, as well as data on the formation of toxic compounds induced by processing, stands out. The study also showed, compared to meat products, less diversity of biological hazards in plant analogues; Salmonella, E. coli and Listeria monocytogenes common to both types of products, Bacillus cereus standing out in vegetable analogues and Campylobacter, Clostridium perfringens and coagulase-positive Staphylococci standing out in meat products. Chemical hazards common to meat and vegetable products have been observed, such as arsenic, cadmium, lead, copper, dioxins, furan and methylfurans. Likewise, hazards characteristic of plant analogues, such as aflatoxins and pesticide residues, and hazards characteristic of meat products, such as veterinary drug residues, mercury and histamine. The control measures in the processing of the two types of product were very similar, with the exception of those related to the prevention of microbial multiplication in perishable raw materials (meat and fish) during transport, receipt, storage and preparation for processing and those aimed at preventing cross-contamination by allergens in plant products, in the case of sharing equipment for the production of different products on the same processing line. The results of this study were significant and can be of great value to manufacturers, rural producers, legislators, teachers and researchers in the evaluation, proposal and implementation of actions that seek to guarantee the safety of vegetable products similar to meat.
Resource 29 – Food Processing, Nutrition, and Safety
Main objective To enable the reader to better understand the role of food processing in our diet, in order to make more conscious and healthy choices. Specific objectives of the study To demystify food processing: To show that processing is not necessarily a villain, but an essential tool to ensure food safety, increase food availability and meet the needs of a growing population. To educate consumers: To provide clear and concise information about the different levels of processing, the impacts on nutritional quality and how to make more informed choices. To present plant-based products similar to meat: To describe the production, nutritional composition and benefits of these products, positioning them as a nutritious and versatile alternative for those seeking a more balanced and conscious diet. To promote the production of healthier foods: To present opportunities to improve the nutritional quality of plant-based foods through the choice of more nutritious ingredients and responsible processing. Main Points Covered Nutritional Quality: The study reveals the complexity involved in assessing the nutritional quality of products, since several variables influence the nutritional quality of products. Variables that Influence Nutritional Quality: The nutritional quality of a food is determined by a series of interconnected factors. The composition of macronutrients (carbohydrates, proteins and lipids) and micronutrients (vitamins and minerals), the quality of the ingredients used (amino acid and lipid profile), the quantity of each component in the formulation and the processing methods employed, all together, directly influence the nutritional value of the food. Food Safety: Meat-like foods are produced with ingredients recognized as safe and follow strict food safety regulations, ensuring the reliability of the final product.
Resource 27 – Algae in Alternative Protein Products
By 2050, global food production must increase by 70% to 100% from current levels to meet the estimated population of nearly ten billion people (Tilman et al., 2011; FAO, 2009). Protein, in particular, is one of the key nutrients that may become scarce in the future. To meet consumer demand and projected global protein requirements, alternative protein sources and manufacturing methods are needed (Neo et al., 2023). In addition to animal proteins, plant proteins can be a good alternative source of protein. Algae have become a viable source of protein due to their unique characteristics compared to animals (Chew et al., 2017). Algae grow quickly, consume little water, undergo bioremediation, and do not compete for arable land for their cultivation (Bleakley; Hayes, 2017). Given the global challenge of ensuring food security for a future world population, it is crucial to explore alternative protein sources to meet the growing demand for food. In this context, Brazil has emerged as a potential strategic market for the development and expansion of these alternatives. The Good Food Institute (GFI) Brazil recognizes the urgency of investigating and understanding the possibilities offered by algae as a viable source of protein. Macroalgae and microalgae are considered effective and important sources of protein in the plant-based universe (Chew et al., 2017). Some species of macroalgae and microalgae have protein levels comparable to those found in standard protein sources, such as milk, eggs, and soybeans. In addition, algae have better productivity and nutritional value than traditional protein-rich crops, thus using algae for protein synthesis has more advantages (Bleakley; Hayes, 2017). Therefore, the objective of this document is to conduct a comprehensive study that not only introduces the fundamentals of cultivation, harvesting, and protein extraction from algae, but also explores their potential use in human nutrition. The study will also analyze the nutritional and technological aspects of algae as alternative ingredients in the protein sector, as well as aspects related to food safety. In addition to contributing to scientific knowledge on the subject, the study also aims to foster the development of a sustainable production chain around algae as a source of alternative proteins. Therefore, by providing solid and comprehensive information on the potential of algae as a source of protein, GFI seeks to catalyze the advancement of this emerging sector, paving the way for new research, innovations and discussions in the field of sustainable and safe food.
Resource 26 – Nutritional aspects of plant foods
This publication is based on two studies, carried out between 2021 and 2023, in which two approaches were used to understand the nutritional quality of plant-based meat-like foods sold in the Brazilian market: (i) Nutritional information contained on product labels (Study 1 and Study 2) and (ii) Categorization of products according to different nutritional indicators: Nutri-Score, NOVA and LUPA (RDC 429/2020 and IN 75/2020 from ANVISA) (Study 2). The market for plant-based meat-like foods in Brazil has grown since the first study was carried out in 2021 and new products have been launched. In addition, many products have been reformulated, with a focus mainly on reducing sodium and saturated fat, to avoid the front-of-package warning, made mandatory by RDC 429/2020, in force since October 9, 2022.
Resource 21 – Study of national vegetable proteins
In order to identify the biggest challenges for the development of plant-based products similar to animal products with the quality, price and sensory characteristics sought by consumers, GFI Brazil conducted a survey with professionals from the ingredient and plant-based product processing industries. According to the survey “Opportunities and Challenges in the Production of Plant-Based and Animal-Based Products”, 84% of respondents said that developing new sources of domestic plant-based proteins is a priority. Thus, in order to accelerate the development and application of new sources of domestically produced plant-based proteins, GFI Brazil commissioned a study focusing on National Plant-Based Proteins. The study was conducted by researchers and professors from the School of Food Engineering at the State University of Campinas (UNICAMP). The main objective was to map plant-based raw materials grown in Brazil that have the potential to supply protein ingredients for the plant-based food industry, as well as to identify the plant-based raw materials and residues with the best technological and economic performance for application in plant-based food. We hope that this study on national vegetable proteins will be a reference on the potential of 18 protein sources for the production of new ingredients by industries, thus contributing to the development of new ingredients and products and to the growth of the market for analogous vegetable foods.
Resource 06 – Regulatory Study: Plant Proteins
The concept acquired by consumers that a plant-based diet is healthier and more environmentally sustainable than animal-based proteins has driven the market to seek new plant-based protein sources (Pimentel and Pimentel, 2003). The plant-based market is extremely promising, as there is an increase in the demand for meat substitutes, with several growth opportunities. However, to replace animal-based protein, plant-based raw materials are needed that meet the nutritional, functional and sensory properties of similar and traditionally consumed products (Hoek et al., 2011). The biggest difference between animal-based matrices and plant-based matrices is their composition, with animal-based matrices basically being composed of water, protein and fat. Although plant-based proteins also contain these components, in general, they have other constituents that dilute the protein fraction in the food matrix. In addition to water, they contain simple and complex carbohydrates, including dietary fiber, starch and oil. Therefore, the development of new protein ingredients requires their functional and nutritional characterization, in order to enable their adequate application as analogous proteins. In order for vegetable proteins to be used as a substitute for animal proteins, or as ingredients in protein foods, they must present technological functionality. These properties are decisive in defining their range of applications and consumer acceptance. Therefore, to improve these functionalities, such as solubility, oil/water retention capacity, gelling, emulsifying or foaming, chemical, enzymatic and mechanical modifications are performed for their functionalization and application. In order to guarantee the safety of consumption of vegetable proteins, it is also necessary to know the potential chemical contaminants of the different crops and also those residual from the applied processes. Thus, this document highlights the contaminants already reported in the literature that require monitoring of the acceptable residual. Given the possibility of introducing new vegetable proteins, it is important to know their nutritional quality. The criteria and methods available for evaluating their biological value are highlighted, in particular the importance of the presence and content of essential amino acids. No less important is protein digestibility and the absence of factors considered antinutritive and toxic in vegetable protein. Physicochemical treatments are often applied to control these factors, which are briefly described below. Although many vegetable protein sources are already part of the population's diet, it is often necessary to reevaluate their safety, given the possibility of introducing new forms of presentation and their greater incidence in the average consumer's menu.
Resource 10 – Opportunities and Challenges in Producing Plant-Based Products Analogous to Animal Products
In order to accelerate innovation in the alternative protein industry, The Good Food Institute Brazil conducted a survey with professionals from the plant-based ingredients and processing industries to identify the biggest challenges in developing plant-based products that are similar to animal products with the quality, price, and sensory characteristics sought by consumers. Through the questionnaire “Opportunities and Challenges in the Production of Plant-Based Products that are Similar to Animal Products,” research opportunities for advancing this sector were compiled through 18 questions related to the practical context of the participants. The questions addressed specific aspects of the ingredients, production processes, and final product fronts. Twenty-five responses were received from 25 companies currently operating in the plant-based products market in Brazil. The majority of the survey respondents (21%) hold executive, management, or partner positions in their respective companies and work primarily in the areas of Research and Development (72%), Senior Management and Business (32%), and Food, Ingredients, and Products (24%). Based on the information shared, GFI Brazil identified 24 (seven) priority lines of research to advance the plant-based products market in Brazil.