Exploring cassava leaf proteins

2020-2021

Dr. Ana Carla Kawazoe Sato at the University of Campinas is extracting protein from cassava leaves for plant-based meat production.

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 aims to increase the extraction yield of protein from cassava leaves and to produce cassava leaf protein fractions for plant-based meat.

This work will advance our understanding of the potential utility of protein from leaves. By valorizing a waste stream, this work would improve the environmental sustainability and reduce the cost of plant-based meat ingredients.

Principal researcher

Dr. Ana carla kawazoe sato, assistant professor, university of campinas, brazil

Dr. Ana Carla Kawazoe Sato

Assistant Professor, University of Campinas, Brazil

Dr. Kawazoe Sato leads a team with expertise in improving the functionality of plant proteins via various technologies. She has extensive experience in protein extraction from pulses and waste streams.

Strategies for improving the functionality of plant proteins

Learn more from Dr. Sato in this webinar presentation, “Estratégias para a melhoria da funcionalidade das proteínas vegetais” (in Portuguese), part of GFI Brazil’s webinar series.

Cover slide for webinar presentation on cassava proteins for plant-based meat

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.

Red, white, and brown quinoa in a bowl

Characterizing quinoa protein

Learn about Dr. Ofir Benjamin’s research characterizing quinoa protein for plant-based meat production at Tel Hai College.

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.

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

Repurposing and retrofitting facilities for use in alternative protein manufacturing

The manufacturing capacity for rapid and cost-effective scale-up of alternative protein production is a current constraint on the growth of the industry. Repurposing and retrofitting stranded or underutilized assets such…

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

Plant-based category marketing

Interest in plant-based products is growing, but many consumers still express skepticism about plant protein foods, or simply lack familiarity with the category. Category marketing campaigns to promote plant-based and…

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

Facilitating import and export of alternative protein products

Many alternative protein companies are interested in exporting their products or ingredients, and this is matched by interest from businesses in many countries eager to import exciting products. But import/export…

Read More
A closeup view of a plated plant-based burger with lettuce, tomatoes, and pickles

Page

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.