Resource 42 – Reference Center for Fermentation
The growing global concern with environmental, economic, and health issues has driven the search for sustainable alternatives in protein production. According to the World Bank, alternative proteins are the second most promising agri-food intervention in reducing greenhouse gas emissions, potentially reducing emissions by up to 6,1 billion tons of CO2 per year, equivalent to reforesting an area slightly larger than the combined area of the five largest Brazilian states (Amazonas, Pará, Mato Grosso, Minas Gerais, and Bahia). Additionally, the investment is capable of yielding significant returns: according to ClimateWorks, the transition to alternative proteins should create 83 million new jobs and reach approximately US$688 billion in Gross Value Added (GVA) for the sector by 2050. The consolidation of the alternative protein sector depends directly on strengthening the scientific and technological base that supports its development. Although the growth of startups and private investments has increased interest in and visibility of the topic, the necessary leap towards large-scale production and global competitiveness requires consistent investments in research, infrastructure, and applied innovation. In this context, the establishment of reference centers assumes a strategic role: by integrating scientific, technological, and industrial expertise, these centers act as catalysts for knowledge generation, training of qualified human resources, and validation of processes on a pilot and demonstrative scale. Thus, investment in science and technology becomes the fundamental link between the promising potential of alternative proteins and their consolidation as a sustainable, safe, and economically viable pillar of the Brazilian food system. This document presents a model for a Reference Center in Fermentation for the Production of Alternative Proteins, addressing the three main technologies—traditional, biomass, and precision fermentation—and bringing together guidelines on infrastructure, processes, and essential regulatory requirements for their implementation. It also covers good manufacturing and laboratory practices, quality control, labeling, and safety, as well as a technical annex with specifications for equipment and accredited food analysis laboratories. By structuring this guide, The Good Food Institute Brazil reinforces its role in driving the development of the alternative protein ecosystem, promoting integration between science, industry, and public policies to accelerate innovation and the advancement of this sector in the country.
Feature 41 – Category Search
Since the launch of the first plant-based meats in Brazil in 2019, GFI has been producing market and consumer behavior research that has helped alternative protein industry players make decisions based on reliable data and information. With the consolidation of the sector, we identified the need to think holistically about strategies to increase market share in the plant-based meat category in Brazil, which can be implemented by companies operating in the industry. Methodology & Sample: To support us in this mission, we relied on Consumoteca, a consultancy specializing in consumer affairs in Latin America, to develop the research and analysis. Using the results, GFI Brazil experts developed customized recommendations for the Brazilian plant-based meat sector. The methodology was organized in three stages: Desk research: Curation and organization of existing information on the market and consumer behaviors relevant to the proposed analysis. In-depth interviews Nine in-depth interviews were conducted with consumers aged 18 to 45, men and women, from classes A and B, from different regions of Brazil, according to the following consumption profiles: Interviews with experts Interviews with four experts from other food and/or beverage categories that started in the market as innovators and that were successful in adoption and market share, thus serving as a reference and learning for the development of the analog plant-based meat category.
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 44 – Consumer Behavior
Resource 43 – Market Data
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 36 – Fermentation in Brazil
Brazil plays a fundamental role in food production and can lead the way in building a more sustainable food system. With the increasing demand for proteins and the environmental challenges of conventional production, fermentation emerges as a promising solution for obtaining ingredients with improved sensory, nutritional, and technological aspects. This technological process can be used to develop alternative proteins through traditional, biomass, or precision fermentation, enabling the efficient creation of products and inputs due to the rapid growth and high productivity of microorganisms. The global market for alternative proteins via fermentation has grown rapidly, with significant investment and over 150 startups operating in the field. Brazil has strategic advantages to stand out in this sector, including ample availability of raw materials and a strong industrial and scientific base. This document gathers information on advances in fermentation for the production of alternative proteins, addressing applications, market, regulation, and investment. It also presents an unprecedented mapping of the development of this technology in the country, highlighting challenges and opportunities for Brazil.
Appeal 35 – LAMPADA
Since their launch in the Brazilian market in 2019, plant-based analogue products have shown significant growth in the national scenario, reflecting a transformation in consumer food preferences, mainly looking at aspects such as health, flavor, price and convenience. In 2023, the Brazilian market for plant-based meat and seafood substitutes reached R$1,1 billion in retail sales, 38% more than in 2022, maintaining the annual growth level that had already been recorded in previous years (42% in 2022 and 36% in 2021, always compared to the previous year). This movement is driven by a change in consumer behavior, with a growing number of individuals choosing to reduce their consumption of animal products, adopting flexitarian diets, for example. However, despite this promising scenario, the market still faces substantial challenges that may limit its growth potential. Previous research has identified several bottlenecks that limit the full development of the plant-based meat market, both in Brazil and in other countries. Regulatory challenges and the lack of standardization in production processes are frequently mentioned barriers, in addition to inadequate infrastructure for the production and distribution of plant-based products and the difficulty in accessing quality raw materials at competitive prices. Another bottleneck is consumer acceptance. Even with the increased interest in plant-based alternatives, many consumers still highlight important challenges related to taste, price, product composition and nutritional issues. The most recent survey conducted by GFI Brazil on the subject indicated that 41% of respondents who had never consumed plant-based meats cited the high price as the main reason. Next came reasons such as having artificial ingredients (22%), not knowing the ingredients or manufacturing processes (21%) and unpleasant taste (21%). Understanding these bottlenecks is essential for developing effective strategies that foster the sustainable expansion of this market, which is why GFI conducted the Lamp project: Survey and Analysis of Improvements in Alternative Proteins and Development of Actions. The objective was to analyze the obstacles faced by different market players, including issues related to production, distribution and regulation, for example. By providing an in-depth view of these challenges, this study aims to enrich the understanding of the market in order to assist companies, public policy makers and researchers in initiatives capable of mitigating the main barriers of the sector and boosting the alternative proteins market. Enjoy reading!
Resource 34 – Precision Fermentation Fact Sheet
Have you ever imagined tasting cheese with a characteristic consistency and flavor, without it being derived from cow's milk? Or eating a plant-based burger without realizing that you are not eating animal meat? With precision fermentation, it is possible to deliver these solutions by producing the same proteins present in products of animal origin, in addition to ingredients that add flavor, color, and juiciness characteristic of analogous plant products, or Cultivated meat. In this technological approach, genetic engineering techniques are used to make microorganisms, such as bacteria and fungi, capable of producing protein molecules identical to those of animal origin. Thus, microorganisms are genetically modified (GMO - Genetically Modified Organism) to act as “small factories” for the production of these molecules, producing ingredients such as milk proteins, egg proteins, enzymes, fats, dyes, and vitamins in large quantities. These ingredients can be used by the industry to compose alternatives to meat, dairy products, and eggs, in plant-based and Cultivated meat products. Learn more about this technology, scientific production on the subject, and its potential for obtaining alternative protein products in this publication.