Technological showcase

Innovations in alternative proteins

A space that brings together researchers, investors and companies through projects that are redefining the limits of science and bringing technological solutions that will transform the food system of the future.

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Low-cost cultivation methods for the production of cultivated meats

Cultivated Meat, Fermentation

#Cultivated meat; #Edible fungi; #Microalgae; #Circular economy; #Low-cost means

Production of aromas through solid-state fermentation with Amazonian fungi and agro-industrial by-products.

Fermentation

#Trametes villosa; #volatile compounds; #food; solid-state fermentation; #plant-based

Brazil nuts: alternative proteins for the plant-based market.

Plant based

#Brazil nuts; #protein concentrate; #plant-based products

BioAmazon2mEAT: Sustainable development of meat analogues from anisotropic protein structures and raw materials from the Amazon

Plant based

#Cupuaçu seed; #Gluten; #Simultaneous extraction process; #Cold shearing; #Cooking under sustained deformation

Sustainable protein ingredient via peanut meal fermentation for use in meat analogues.

Plant based

#peanut meal; #fermentation; #protein ingredient; #by-product; #meat analogue.

Development of a fish fillet analogue combining gelation and electrospinning.

Plant based

#gelation, #pea protein, #polysaccharides, #mechanical properties, #electrospinning

3DPulSeaFood: a systematic workflow for 3D printing whole fish and seafood analogues based on legumes.

Plant based

#Seafood analogues; #Fish fillet analogues; #White beans; #3D food printing; #Pulses.

Boneless chicken breast analogue developed from 2D and 3D cell culture with bacterial cellulose scaffold.

Cultivated Meat

#Bacterial nanocellulose, #Novacetimonas hansenii, #Cultured chicken, #Cultivated meat, #Biotechnology

Babassu and Brazil nuts: adding value to Brazilian sociobiodiversity products.

Fermentation

#Babassu, #Brazil Nut, #Fermentation, #Bioactives, #Technofunctionality.

Circular Baru: from fruit to product by using the pulp to produce plant-based ingredients.

Plant based

#Baru pulp, #Circular economy, #Sociobiodiversity, #Ingredients, #Plant-based.

Use of Brazil nuts (bertolletia excelsa) to obtain new products through supercritical extraction technology.

Plant based

#Brazil nuts; #Defatted flour, #Burger

Full use of cupuaçu almonds: production of sustainable ingredients with high added value – protein concentrate and fiber-rich concentrate.

Plant-based, Fermentation

#Theobroma grandiflorum, #Protein concentrate, #Cupuaçu fiber concentrate kibbeh, #Circular economy

Technology for obtaining flour from babassu almond residue: food ingredient.

Plant based

#Attalea speciosa Mart., #Babassu by-product, #Dehydration, #Dietary fiber

Social innovation and value addition with babassu burger.

Plant based

#Burger, #Babaçu, #Women, #Maranhão Amazon

Seafood Species Characterization to support plant-based and cultivated products development.

Plant-based, Cultivated Meat

#Anacardium occidentale, #Cashew stalk fiber, #Plant-based, #Ingredient.

Cashew as a raw material for plant-based products.

Plant based

#Anacardium occidentale, #Cashew stalk fiber, #Plant-based, #Ingredient.

MacaúbaINfoods: the viable, sustainable and national solution for new plant-based products.

Plant based

#Acrocomia aculeata L., #Plant-based ingredients, #Biorefinery

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