Characterizing bean proteins
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
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.
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.
View related grant projects
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Learn about Dr. Ciara McDonnell’s work to establish high-pressure processing and high-pressure thermal processing parameters for plant proteins.
Learn about GFI research grantee BZ Goldberg’s work at The Mediterranean Food Lab to develop better flavors for plant-based meat using fermentation.
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