Currently, soy occupies a central position in the development of meat analogues worldwide. In Brazil, more than half of the products plant based available on the market uses soy as the 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 importance in the alternative protein sector, the soy production chain still faces significant challenges in the context of human nutrition. Although protein ingredients with superior technofunctional and sensory performance already exist, capable of meeting the texture, juiciness, and flavor expectations of products with greater sensory complexity, these ingredients still face significant cost barriers that limit their widespread adoption. These limitations directly affect the end consumer's experience and perception. Consumer Research A GFI Brazil survey revealed that 41% of Brazilians who do not consume plant-based meats cite 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 ingredient functionality in final formulations.
The results of the Lamp Project, conducted in 2024 by GFI Brazil, reinforced this diagnosis and highlighted that the national industry still relies on imported 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, bridging the gap between applied research and its direct industrial applications. Brazilian soybeans, according to the same experts, not only have the potential to boost the market plant based national, but also project it as a global protagonist, exporting added value through food plant based produced from high-performance national ingredients, as long as the technological and structural bottlenecks in their 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 hosted a Technical Forum on Soy with representatives from academia and the production sector. Based on the contributions of these experts, strategic guidelines and research opportunities were defined to strengthen soy's potential 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 focus 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.
