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
![Characterizing bean proteins 1 Gfi's competitive research grants program badge, featuring a whole cut of meat within a magnifying glass representing research](https://gfi.org/wp-content/uploads/2021/01/Competitive-Research-Grants-Program-Badge.png)
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
![Characterizing bean proteins 2 Caroline mellinger silva e1611086339801 edited 1](https://gfi.org/wp-content/uploads/2021/01/Caroline-Mellinger-Silva-e1611086339801-edited-1.jpg)
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.
![Characterizing bean proteins 3 A screenshot of the “novos ingredientes para o mercado plant-based” (in portuguese) webinar presentation’s first slide](https://gfi.org/wp-content/uploads/2021/01/Mellinger-webinar-1-1024x576.jpg)
View related grant projects
![Characterizing bean proteins 4 Peas in a pod, representing pea protein for plant-based meat production concept](https://gfi.org/wp-content/uploads/2021/01/peas-2686_1920-435x297.jpg)
Identifying pea protein off flavors
Learn about Dr. Jian Li’s work at Beijing Technology and Business University to identify off flavors in pea protein and improve plant-based meat.
![Characterizing bean proteins 5 Oats in a bowl against a blue background, a possible new ingredient for plant-based meat](https://gfi.org/wp-content/uploads/2021/01/gettyimages-75403184-170667a-435x297.jpg)
Oat protein fermentation
Learn about cutting-edge research to use fermented oat protein to develop plant-based meat.
![Characterizing bean proteins 6 Plant-based minced meat](https://gfi.org/wp-content/uploads/2021/01/shutterstock_1779449090-435x297.jpg)
Proteins under pressure
Learn about Dr. Ciara McDonnell’s work to establish high-pressure processing and high-pressure thermal processing parameters for plant proteins.
![Characterizing bean proteins 7 Steel fermentation tanks](https://gfi.org/wp-content/uploads/2021/01/shutterstock_1486607090-435x297.jpg)
Fermenting flavor bases
Learn about GFI research grantee BZ Goldberg’s work at The Mediterranean Food Lab to develop better flavors for plant-based meat using fermentation.
Explore research opportunities
-
Cultivated
-
Fermentation
-
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…
-
Cultivated
-
Fermentation
-
Plant-Based
Animal ingredient substitution
Enabling easy animal ingredient substitutions in a wide range of food products.
-
Plant-Based
Plant-based protein makerspaces
Plant-based protein makerspaces would be publicly available spaces where interested members of the public could learn, experiment, and work collaboratively on projects related to plant-based proteins. They could offer access…
![Characterizing bean proteins 15 A closeup view of a plated plant-based burger with lettuce, tomatoes, and pickles](https://gfi.org/wp-content/uploads/2021/01/shutterstock_1680790648-603x757.jpg)
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.