Scaling the cashew apple supply
Dr. Dionisio is exploring cashew apple as a raw material for plant-based meat products and is solving key scale-up challenges in the cashew apple supply chain.
PRODUCTION PLATFORM: Plant-based
TECHNOLOGY SECTOR: Crop development
Could cashew apples be the next hot plant-based protein? This project aims to develop economically feasible technologies for transforming cashew apple waste into high-quality food. It explores a variety of uses for cashew apple in plant-based meats, characterizing its organoleptic properties as an ingredient input.
Increased adoption of cashew apple as an ingredient in plant-based meat could lower costs for plant-based meat production by more efficiently capturing value from a sidestream of cashew nut production. This work will also extend the shelf life and enhance the production of cashew apple fiber for plant-based meat applications.
Dr. Ana Paula Dionisio
Researcher, EMBRAPA, Brazil
Dr. Dionisio heads a multidisciplinary team with demonstrated success in commercializing cashew-based products. She focuses her research on food science and biochemistry.
New ingredients for the plant-based market
Learn from Dr. Dionisio and Dr. Mellinger in this webinar presentation “Novos ingredientes para o mercado plant-based” (in Portuguese) from GFI Brazil’s webinar series.
View related research
Learn about Dr. Dil Thavarajah’s work at Clemson University to breed organic pulse and cereal crops for improved protein biofortification.
Learn about Dr. Ofir Benjamin’s research characterizing quinoa protein for plant-based meat production at Tel Hai College.
GFI grantee Dr. Marieke Bruins at Wageningen University in the Netherlands is valorizing agricultural side streams for alternative proteins.
GFI is exploring cassava leaf proteins with Dr. Ana Carla Kawazoe Sato at Brazil’s University of Campinas.
Explore research opportunities
Affordable animal-free omega-3 ingredients for alternative seafood and other alternative protein applications
In order to appeal to health-conscious consumers, alternative seafood products should contain similar omega-3 fatty acids, especially DHA and EPA, content to conventional seafood. Animal-free omega-3 ingredients can be expensive…
Preventing oxidation of omega-3 fatty acids before and after addition to alternative seafood products
Deeper fundamental knowledge of the causes and prevention of oxidation of omega-3 fatty acids before, during, and after addition to alternative seafood products is needed to improve their nutritional and…
Elevating the visibility and credibility of the field at scientific conferences will expand the technical talent pipeline and amplify collaboration and funding efforts.
The science of plant-based meat
Learn about the science of plant-based meat. Discover resources and research on the latest technological developments and key scientific questions.