Biomes Program
Transforming plant species from Brazilian biomes into ingredients for the alternative protein industry.
The Biomas Program is an initiative coordinated by GFI Brazil, which funds research into the development of ingredients from native species of the Amazon and Cerrado biomes, to be applied in plant-based products. In this second edition, seven projects were funded that have the potential to generate socioeconomic impact in local communities and help resolve bottlenecks in the alternative protein-based food industry. These studies focused on investigating the potential of babassu, cupuassu, and Brazil nuts, baru and pequi. GFI Brazil is betting that the results of the research will be transformed into business opportunities, through the valorization of by-products from the chains of these native species and the use of this enormous technological potential as ingredients in plant-based products.
84% of Brazilian companies
stated that developing new national ingredients is a priority.
Source: GFI Brazil (2021).
The selection of native plant species took into account the technical and economic potential of each species as a source of viable ingredients for the industry. The economic indicators evaluated were the number of producing communities, production volume and maturity of the production chain. To analyze the technical potential, criteria such as the physical and chemical composition of the products, technological potential and nutritional aspects were used. The three editions of the Program together invested approximately R$4,4 million in the development of 20 research projects, which investigated 10 species from the Amazon and Cerrado: babassu, Brazil nut, cupuassu, guaraná, baru, macaúba, pequi, açaí, cocoa and tucumã.
“The potential of Brazil’s native flora is not reflected in supermarkets, markets, and even less so in Brazilian cuisine. As a result, society fails to take advantage of the benefits arising from this wealth. In the case of species used for food, for example, society ends up not benefiting from the high nutritional values present in native species. Nature is rich, but this wealth needs to be used wisely. This could be humanity’s great way forward for the future.”
Christian Ambiel
Science and Technology Manager at GFI Brazil
Learn More
the projects
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InovAmazonia
Ingredients for the Plant-Based Food Market
The third edition of the program, also called “InovAmazônia: Ingredients for the Plant-Based Food Market”, received a financial contribution of R$2.7 million from the JBS Fund for the Amazon to finance research. This is the largest investment ever made in Brazil in research for the development of ingredients for the alternative protein sector using native species from the Amazon.
This edition of the program focuses on applied research, which seeks to generate knowledge for the practical application of a solution based on promising initial data, such as developing ingredients, applying them to a final product (prototype) and validating them through quantitative and qualitative tests. The Amazonian species studied in this edition are babassu, cocoa, Brazil nuts, cupuassu, Amazonian fungi, açaí, guarana and tucumã.
Check out the initial summaries of the research commissioned for the InovAmazônia program:
“At the end of the project, we hope to identify ingredients for the production of textured proteins and analogous vegetable meats from edible fungi and plant species such as tucumã, cocoa and cupuaçu, as well as new sources of proteins, fibers, natural pigments, oils and fats and ingredients that improve the flavor, texture and aroma of analogous vegetable meats, while maintaining a clean label appeal, which is increasingly desired by consumers.”
Dr. Luciana Fontinelle
Coordinator of the Biomes Program at GFI Brazil
BioAmazon2mEAT: Sustainable development of meat analogues from anisotropic protein structures and raw materials from the Amazon
Dr. Acacio Zielinski
Federal University of Santa Catarina (UFSC)
The project aims to develop a 100% plant-based product similar to animal meat using an alternative method to the extrusion process to achieve the ideal texture, which aims to be viable and scalable. To achieve this, protein and oil extracted from the cupuaçu seed, which is a residue from pulp production, will be used, in addition to the use of açaí as a coloring agent.
Brazil nuts: alternative protein for the market plant based
Dr. Ana Vania Carvalho
Embrapa Eastern Amazon
The project aims to develop a textured vegetable protein (TVP) from Brazil nuts. To obtain TVP, different mixtures of protein concentrate obtained from Brazil nuts will be tested with other commercially available vegetable proteins. The expected result is to obtain an extruded product, considered similar to a “minced meat” of animal origin.
Amazonian fungi as a potential healthy and sustainable alternative for the production of similar meat products
Dr. Juliano Bicas
State University of Campinas (UNICAMP)
The project aims to develop a 100% plant-based ingredient from fungi from the Amazon biome with nutritional aspects, such as protein supply, and sensory aspects, such as flavor, aroma and color, similar to products of animal origin. To this end, the fungi will be used in the fermentation of agro-industrial by-products (açaí, jabuticaba, pineapple, orange and onion). In this way, it is expected to obtain an original and sustainable ingredient for application in products. plant based in an innovative way.
Enhancement of the tucumã fruit production chain through the development of ingredients plant based
Dr. Leiliane Socorro Sodré de Souza
Federal University of Amazonas (UFAM)
This project aims to develop ingredients for plant-based products similar to animal meat from the waste generated in the tucumã fruit production chain. The objective is to study all parts of the fruit, including the oil extracted from the pulp and the almond, as well as the cake, which is the residue obtained after the oil extraction process. The methods used will be simple and scalable, in order to involve local communities in the production of ingredients with greater added value, contributing to strengthening the bioeconomy and positioning the Amazon region as an important supplier of ingredients for the plant-based products industry.
Development of flour based on by-products of babassu processing obtained from hydrolysis and fermentation for application in similar meat products
Dr. Osmar Vaz de Carvalho Netto
BIOinFOOD
The objective of this project is to develop a protein-rich extruded ingredient from by-products of babassu processing. To this end, the by-products will undergo fermentation and extrusion processes, and the resulting ingredient will be applied to plant-based burgers to test its efficiency. The aim is to obtain a low-cost ingredient associated with a scalable and simplified process.
Structuring ingredients from guarana residue for the development of meat product analogues
Dr. Priscilla Efraim
State University of Campinas (UNICAMP)
The objective of this project is to develop an extruded ingredient rich in protein and fiber from residues from the processing of guarana. To obtain this ingredient, low environmental impact extraction techniques will be prioritized and it will be applied to vegetable meat products.
Obtaining flavoring based on Amazonian plants through a controlled fermentation process
Dr. Victor Bertucci Neto
Embrapa Instrumentation
The objective of this project is to obtain a flavoring agent that will give a characteristic animal meat flavor to plant-based products. To this end, cupuaçu and cocoa seeds will undergo a controlled fermentation process. From this process, it is expected to obtain a liquor that aims to be used as a flavoring agent in the development of plant-based products, giving them the characteristic flavor of animal meat.
Biomes Program
The first edition of the Biomas Program was coordinated by The Good Food Institute Brazil with financial support from the Climate and Land Use Alliance. The research, which studied native species from the Amazon and Cerrado, has already been completed and the next challenge is to take these results from the laboratory bench and take them to supermarket shelves. Through the research from the first edition, researchers created innovative solutions and we established a foundation for the development of new products. It was possible to show that our species have great potential to generate sustainable products for the plant-based market. To present the results generated and encourage the continuation of research and the generation of new businesses, GFI organized an event called PitchDay, where researchers had the chance to share their progress to date and the potential to create new products and innovative ingredients for the industry. Our goal is to continue supporting and encouraging the generation of new businesses from what has been developed so far.
Check out pitch of each project:
Full Baru: new ingredients for the market plant based
Dr. Mariana Egea
IFGoiano
Full Baru was born from the idea of fully utilizing the by-products of the baru processing chain. A protein hydrolysate, a modified fibrous ingredient and a microbial red pigment were developed from the baru by-products. The protein hydrolysate presented high protein contents, high water and oil absorption and emulsion and foam formation, demonstrating the ability to be applied in meat-based products even at low concentrations. The hydrolysed fiber demonstrated an important dietary fiber profile and high thermal stability, and the red microbial pigment developed could be a breakthrough in the dye industry.
MacaúbaINfoods: the viable, sustainable and national solution for new products plant based
Dr. Acacio Antonio Ferreira Zielinski
Federal University of Santa Catarina (UFSC)
The project evaluated the potential use of cakes (oil extraction residues) resulting from the processing of macauba pulp and almonds in the development of ingredients and products. plant based. Four ingredients were obtained from the pulp cake and four from the almond cake, namely fatty acids, natural dye with bioactivity, protein and fiber. The main advantage lies in the process of obtaining the protein fraction, which was carried out in just 4 minutes, in addition to the solubility presented, above 4%, superior to commercial vegetable protein from peas and soybeans. These ingredients showed high potential for application in plant-based products, especially in a nugget analogue.
Ingredient rich in fiber, obtained from babassu almonds
Dr. Nedio Jair Wurlitzer
Embrapa Tropical Agroindustry
The project used the residue from processing babassu almonds to develop a fiber-rich ingredient to be used in products plant based. The ingredient, which presented 42,7% dietary fiber in its composition and high water retention capacity, was tested in product formulations plant based as analogues of hamburgers and mortadella.
Use of baru by-product to obtain textured vegetable protein
Dr. Ana Paula Rebellato
UNICAMP
The project developed a burger from a byproduct of the baru production chain. The burger made with the textured protein from the baru byproduct had a superior aroma, flavor, texture, appearance and juiciness to the burger made only with soy and gluten; it did not have a residual flavor characteristic of soy-based products; it had a texture and color similar to the burger of animal origin and, among other characteristics, the proteins textured with the baru byproduct had a protein content of 48 to 55 g/100g.
Technology for obtaining fibers from cupuaçu and guarana shells
Professor Dr. Luiza Helena Meller da Silva
Federal University of Pará
The research developed a burger and a plant-based nugget from the fibers of the cupuaçu and guarana barks. The fibers were obtained through accessible and sustainable technologies for the Amazon biome, such as maceration with sodium bicarbonate and maceration with citric acid. Among other characteristics, the modified fibers reached a concentration of 10% to 15% in the formulations, without leaving a residual flavor, in addition to contributing to the texture, making the formulations flexible for the inclusion of vegetable proteins.
Study and Application of Supercritical Extraction of Brazil Nuts in Protein Formulations for Hamburgers
Dr. Raul Nunes de Carvalho Junior
Federal University of Pará
Study and application of supercritical extraction of Brazil nuts in protein formulations for hamburgers
This project developed a protein flour from Brazil nuts, which can be used both as a final product and in the formulation of new foods, such as a hamburger. plant based. The chestnut protein flour presented low lipid content and approximately 50% protein, in addition to phenolic compounds and antioxidant activity.
Biomes Program
In partnership with an external funder
The second edition of the Biomas Program has come to an end. The funded research explored the potential of native plant species from the Amazon and Cerrado biomes, transforming them into plant-based ingredients and products. The research results were presented in a virtual Workshop, held in May 2024. You can check out the recording, summary and one page of each project below. Are you interested? Do you want to establish a partnership to continue the research? Contact us through this simple form.
Check out the project summaries:
Social innovation and value addition with babassu burger
Dr. Guilhermina Maria Vieira Cayres Nunes
Embrapa Cocais
The project was carried out in cooperation with local communities of women coconut breakers, through training workshops, in which knowledge was exchanged between local communities and the technical team for the formulation of a plant-based burger using the byproduct of the extraction of plant-based milk from the babassu nut, banana peel, beans and seasonings easily available to traditional communities. The babassu burger had 13,17% protein – a concentration similar to that of plant-based burgers currently available on the market – and in addition to being affordable and available throughout the year, this formulation uses the food in its entirety, including what would otherwise be discarded from other processes. A community of women coconut breakers is producing and selling the babassu burger at street markets, which has generated a 50% increase in the community's income.
The richness of pequi: development, characterization and application of a meat analogue
Dr. Ana Erbenia Pereira Mendes
Federal University of Ceará (UFC)
The research developed a vegetable meat analogue using the peel, pulp and almond of the pequi. A flour was produced from the peel of the fruit, which after a process to neutralize the bitterness, was mixed with the pulp and almond, enriching the vegetable meat with flavor, texture and essential nutrients. This flour, which contains a high dietary fiber content, 60,78%, of which 49,07% is insoluble fiber, has good emulsifying and gelling capacity, contributing to a uniform and soft texture in vegetable analogues and has good foaming capacity, ideal for the preparation of aerated vegan products such as mousses, soufflés and meringues. The vegetable meat presented a nutritional value close to similar products available on the market and was approved in sensory tests in the form of coxinha and vegetable burger.
Brazil nuts and Amazonian mushrooms: a successful partnership
Dr. Ceci Sales-Campos
National Institute for Amazon Research (INPA)
The study developed a whole-cut vegetable meat, seitan, from the byproduct of Brazil nut oil extraction. An Amazonian mushroom was added to the seitan, which improved the product's nutritional characteristics, increased its fiber content, and provided good acceptance in sensory tests. In addition, a vegetable cheese was produced from Brazil nut milk, also with the addition of mushrooms, presenting a higher fiber content than some vegetable cheeses currently available on the market. Since it is free of lactose, casein, and soy, it is an excellent alternative for consumers intolerant to these components.
Cupuaçu seed: alternative for the production of protein and lipid ingredients
Dr. Ederlan de Souza Ferreira
Federal University of Bahia (UFBA)
The study developed three new ingredients, from the cupuaçu seed, for the formulation of products plant based: a lipid ingredient (butter) and two protein ingredients (concentrate and extrudate). The vegetable butter, which has an extraction yield of 33% in cold pressing and 60% using organic solvent, works as an alternative to other vegetable oils in the formulation of margarines, ice creams, and mayonnaises; the concentrate reached 48% protein and presented a digestibility of 89%, presenting an excellent capacity for absorbing water and oil, in addition to characteristics that allow it to be applied in vegetable meat products; and the extrudate, made from a mixture of defatted cupuaçu seed flour and isolated soy protein, presented sensory characteristics of color, shine, and texture, as well as chewiness and hardness, superior to the commercial soy extrudate.
Full use of cupuaçu almonds: production of sustainable products with high added value
Dr. Otniel Freitas Silva
Embrapa Food Agroindustry
Study focused on alternatives to use the cupuaçu almond in its entirety, adding value to by-products. The research developed a protein concentrate from the by-product of the extraction of the cupuaçu almond oil, which presented 44,38% protein and also a higher water solubility and oil absorption index than commercial soy concentrate. In addition, a fibrous ingredient was developed from the by-product of obtaining the concentrate, which presented 56,49% fiber and when incorporated into the kibbeh formulation at up to 5%, presented good sensory acceptance. These ingredients offer the potential to improve the nutritional and functional characteristics of products. plant based, meeting consumer demands.
Circular Baru: from fruit to product
Dr. Renato Manzini Bonfim
Agricultural Research Center – Embrapa
The study developed a paste and flour from the use of baru pulp, which showed great potential for use by the food industry. plant based. These ingredients, which are rich in fiber, carbohydrates and minerals and were incorporated into the formulations of kibbeh, nuggets and vegetable burgers, provided greater nutrition to the final products, contributed to the consistency and homogeneity of the preparations, preventing them from becoming brittle and improving the texture and juiciness. In addition, they obtained high acceptance in sensory tests, with scores of 7 or more. The study demonstrated that both the pulp and its derivatives have the potential to become the main commercial products of baru, generating a higher income than that obtained from the sale of the almond.
Babassu and Brazil nuts: adding value to Brazilian sociobiodiversity products
Dr. Ruann Janser Soares de Castro
State University of Campinas (UNICAMP)
The project evaluated the effect of fermentation on the techno-functional properties of babassu pulp and Brazil nut flours. Fermentation improved the water absorption capacity, with an increase of 10% for babassu flour and 40% for Brazil nut flour; and in the oil absorption capacity, with an increase of 16% for babassu flour and 208% for Brazil nut flour. The fermented babassu flour was able to form gel at 0,06 g mL-1, lower concentration than unfermented flour 0,08 g mL-1 and an increase in protein content was also observed in fermented flours due to the growth of microbial biomass.
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