Characterizing bean proteins

2020-2022

Dr. Caroline Mellinger at The Brazilian Agricultural Research Corporation (EMBRAPA) is exploring bean protein as ingredients for plant-based meat.

PRODUCTION PLATFORM: Plant-based

TECHNOLOGY SECTOR:  Ingredient optimization

GFI's Competitive Research Grants Program Badge, featuring a whole cut of meat within a magnifying glass representing research

Project aims

This project optimizes the production of suitable protein concentrates and isolates from common beans. It also characterizes the physicochemical, technological, and nutritional properties of common bean protein concentrates and isolates.

Dr. Mellinger’s work will accelerate scaling of plant-based meat by improving utilization of an already highly-produced crop. By capturing economies of scale associated with bean production, this research could reduce the costs of plant-based meat production.

Principal researcher

Dr. Caroline Mellinger

Researcher, EMBRAPA, Brazil

Dr. Mellinger leads an interdisciplinary team composed of protein chemists, food technologists, agronomists, and technology transfer professionals. Her research focuses on developing protein-rich ingredients and products and evaluating chemical and nutritional protein and peptide values.

New ingredients for the plant-based market

Learn from Dr. Mellinger and others in this webinar presentation “Novos ingredientes para o mercado plant-based” (in Portuguese) from GFI Brazil’s webinar series.

A screenshot of the “Novos ingredientes para o mercado plant-based” (in Portuguese) webinar presentation’s first slide

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