Project starts in November 2022 and has a term of 6 months
The Good Food Institute Brazil invites companies and institutions interested in developing a Mapping of the Development Stage of Fermentation Technology Applied to Alternative Proteins in Brazil to submit their proposals by July 31st.
The main objective of the study is to understand the development stage of fermentation technology applied to alternative proteins, its potential and challenges, 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 begin in November 2022, with a six-month completion timeframe. Proposals can be submitted in PDF format until July 31st to ciencia@gfi.org. The document must include a timeline, the estimated cost of each phase, the total investment, the methodology to be used, and the resumes of the professionals who will be developing the project.
The complete call for proposals, with all the 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 foods (such as bread, beer, wine, vinegar, and other staples). However, in the last century, modern technology has enabled fermentation to gain a variety 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 plant-based products or Cultivated meat). The plant-based industry utilizes traditional fermentation, industrial biomass fermentation, and precision fermentation as three main techniques.
The challenges of creating plant-based products with sensory, functional, and nutritional characteristics similar to conventional products are numerous. The search is underway for technologies and ingredients that contribute to enhancing these characteristics in plant-based products, providing a consumer experience equal to or better than that of similar animal products.
Fermentation technology has proven to be a key ally in overcoming these challenges, enabling the enhancement of desired characteristics and resulting in more flavorful, nutritious, and similar plant-based products. It has also contributed to the development of Cultivated meat technology, producing important process-specific molecules (such as animal-based growth factors). Furthermore, proteins such as collagen and fibronectin, produced through fermentation, can serve as supporting components to replace their animal-based counterparts.
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 enhanced 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.
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