Characterizing quinoa protein

2019-2021

Dr. Ofir Benjamin at Tel Hai College is exploring how to use quinoa (Chenopodium quinoa) in plant-based meat.

PRODUCTION PLATFORM: Plant-based

TECHNOLOGY SECTOR:  Crop development

Gfi's competitive research grants program badge, featuring a whole cut of meat within a magnifying glass representing research

Project aims

This project characterizes five high-yield quinoa varieties for protein, fat, and fiber composition and develops methods for preparation of quinoa protein concentrate and isolate. It also prototypes quinoa-based partial or full meat replacement products.

This work will develop quinoa as a novel plant-based protein source, including processing into flour, protein concentrate, and protein isolate. The research optimizes quinoa protein yield through growing conditions and strain selection, and produces quinoa-based meat with organoleptic properties matching those of conventional meat.

Principal researcher

Gfi grantee dr. Ofir benjamin, lecturer and researcher, tel hai college, israel

Dr. Ofir Benjamin

Lecturer and Researcher, Tel Hai College, Israel

Dr. Benjamin leads the charge toward building an institutional food-tech hub in Israel that bridges the gap between industry and academia. He focuses his research on the structure and sensory characteristics of food products. His work combines novel electronic tongue and nose tools with traditional techniques to characterize sensory aspects of food.

Research grant program badge

Page

Research grants

Learn about cutting-edge alternative protein research funded by GFI. Find funding opportunities for your own research.

View related grant projects

Field of sorghum rows

Breeding peas and sorghum

Learn about Dr. Dil Thavarajah’s work at Clemson University to breed organic pulse and cereal crops for improved protein biofortification.

Field of rye, representing agricultural sidestreams for alternative protein production

Valorizing agricultural side streams

GFI grantee Dr. Marieke Bruins at Wageningen University in the Netherlands is valorizing agricultural side streams for alternative proteins.

Field of cassava plants, representing cassava as an ingredient for plant-based meat

Exploring cassava leaf proteins

GFI is exploring cassava leaf proteins with Dr. Ana Carla Kawazoe Sato at Brazil’s University of Campinas.

Cashew apples sitting in a basket

Scaling cashew apple supply

GFI grantee Dr. Dionisio is researching cashew apples as a raw material for plant-based meat and solving scale-up challenges in the supply chain.

Explore research opportunities

  • Cultivated icon Cultivated
  • Fermentation icon Fermentation
  • Plant-based icon Plant-Based

Hybrid products to optimize nutrition, taste, cost, and sustainability

Hybrid products are a promising means to improve the cost and sustainability of animal-derived meat while improving the taste of plant proteins. Promoting the health benefits of hybrids may facilitate…

Read more
  • Cultivated icon Cultivated
  • Fermentation icon Fermentation
  • Plant-based icon Plant-Based

Scientist / engineer outreach and education

To expand the technical talent pipeline, various players in the alternative protein field should reach out to scientists and engineers in relevant disciplines (e.g., biotech, biopharma, and food science) to…

Read more
  • Cultivated icon Cultivated
  • Fermentation icon Fermentation
  • Plant-based icon Plant-Based

Life Cycle Assessment for alternative seafood relative to conventional fishing and aquaculture

To date, no robust environmental assessments have been conducted to compare alternative seafood to its conventional counterparts. An open-access, quantitative analysis of the relative environmental impacts of alternative seafood will…

Read more
Research grants banner

Blog

Is quinoa the new pea protein?

Dr. Ofir Benjamin, a scientist in Israel and a recipient of GFI’s research grants, is exploring this high-protein grain’s capacity to be a breakout ingredient in plant-based meats.