Alternative proteins
Plant protein technology
Products similar to those of animal origin obtained from plants are one of the concrete alternatives to help Brazil in its transition to safe, fair and sustainable agriculture. Learn a little more about the science involved in the production of these foods.
Credit: Mr. Veggy
Credit: N.Ovo
What are analogous plant proteins?
Analogous plant proteins are produced from plants and mimic the color, flavor, texture, and appearance of the animal products they are intended to replace, such as meat, seafood, milk, eggs, and dairy products. This definition does not include products such as tofu and tempeh, nor natural foods such as legumes and grains. This market is extremely promising and presents several growth opportunities.
To replace animal protein, raw materials of plant origin with nutritional, functional and sensory properties comparable to those of conventional products are required. To achieve this, it is important to understand the production processes and nutritional aspects of these foods.
Characteristics and production processes of vegetable proteins
Credit: Plant Plus Foods
For plant-based protein to be used in the production of plant-based foods similar to meat products, it must undergo a concentration process, which increases its protein content and improves its functional properties. Most plant-based products currently found in Brazil are made from soybeans or peas. Other plant-based sources considered good protein alternatives include pulses, such as beans, lentils, and chickpeas, and oilseeds, such as chestnuts, almonds, peanuts, sesame, and sunflower seeds.
Credit: The New
The concentration process, also known as extraction or fractionation, is directly related to the characteristics of the raw material. The most commonly used methods for obtaining plant-based proteins are wet fractionation and dry fractionation. Wet fractionation allows for the production of ingredients with a higher protein content and purity, while dry fractionation stands out as a simpler and more sustainable alternative, with fewer resource requirements and less operational complexity. Generally, both methods involve initial steps such as drying, grinding, and, in some cases, degreasing—processes that prepare the raw material for the subsequent phases of protein extraction and modification.
Various assistive technologies and innovative processes have been incorporated into plant protein extraction processes to improve the yield, functionality, and nutritional profile of ingredients. Among the approaches explored are ultrasound, microwaves, high pressure, pulsed electric fields, fermentation, and enzymatic treatments. These technologies complement conventional methods and represent an important frontier for research and development in the sector.
Credit: Plant Plus Foods
After extraction, plant-based proteins are used to develop analogous products, formulated with specific combinations of proteins, fats, fibers, starches, and natural additives, according to the desired sensory and nutritional profile. In the case of meat analogs, texturizing processes, such as extrusion, are commonly used to provide a fibrous structure and chewiness similar to that of animal meat. This step is essential to bring the consumption experience closer to conventional products and ensure sensory acceptance by the consumer.
Nutritional aspects of vegetable proteins
Credit: N.Ovo
Proteins are essential nutrients for the functioning of the human body and, therefore, must be present in adequate amounts in the daily diet. Their nutritional value depends on several factors, such as amino acid composition, digestibility, bioavailability of essential amino acids, and the content of antinutritional compounds. Meat-based products made with these plant-based proteins, in addition to providing a good protein intake, generally stand out for being sources of fiber and cholesterol-free, contributing to a healthy diet.
Want to know more?
Read our technical brief and understand the basics of processing, nutrition and safety of plant-based food analogues.
Learn about the extrusion technique in the production of analogous vegetable meats
Deepen your knowledge
The importance of a robust compilation of state-of-the-art data in market development motivated a partnership between GFI Brazil and the Food Technology Institute (Ital). As a result, we launched three issues, one for each technology used in the production of alternative proteins.
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