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High protein pasta

Grant number: 20/13756-0
Support type:Research Grants - Innovative Research in Small Business - PIPE
Duration: January 01, 2022 - September 30, 2022
Field of knowledge:Interdisciplinary Subjects
Principal researcher:Manuella Souza Silverio
Grantee:Manuella Souza Silverio
Company:Manuella Souza Silverio
CNAE: Fabricação de massas alimentícias
Fabricação de produtos alimentícios não especificados anteriormente
City: São Paulo
Pesquisadores principais:
Talita Balansin Rigon
Associated scholarship(s):21/12517-4 - Hight protein pasta, BP.PIPE


Brazil has the sixth largest consumption of pasta in the world, the fourth largest market for healthy foods and the vegan market had an increase of 75% between 2012 and 2018. In European countries and Canada, growth in vegan markets has been even sharper. The current system for animal protein production (cattle, poultry and pigs) makes intense use of productive lands, water and generates important greenhouse gases emissions. Moreover, the conversion of resources into protein products for final consumers is less than 20%. Due to population increase, it is estimated that in 2050 the demand for proteins will rise about four times. The non-animal protein market, in its turn, has shown steady growth and it might reach about US$ 10.6 billion in 2023. Innovating food products by manufacturing plant-based burgers, for instance, are justified because researchers have reported how consumers are much likely to adhere to products whenever there is connection to its origin, consumption experience and preparation. This project aims to develop a vegan high protein pasta, with reduced content of carbohydrates. The product will fit in vegan and healthy food markets. Currently in Brazil, there are competitor products, which are pasta with protein content from soybean, beans, banana and whey protein. Products that include whey protein do not fit in vegan markets. Among the plant-based products, some are imported and the offer a consumption experience importantly different from that with traditional pasta due to visual, texture and flavor features. In this project, our hypothesis is that it is possible to develop a vegan high protein pasta, with protein content up to 37.5% (m m-1), including fibers and reduced carbohydrates content, and give customers a highly attractive consumption experience, similar to traditional pasta. By sensory analyses, your proposal is to evaluate whether consumers have a significant preference for protein ingredients and, in the following, consumers' preference for protein concentration in pasta, aiming to increasing concentrations. Our methods will include the use of tools for in silico simulations so that technical-economic viability may be estimated, as well as the vegan high protein pasta manufacturing costs. Besides, our goal is to develop a production process with reduced carbon footprint and water consumption by optimizing materials fluxes. To vegan markets, we aim to offer a non-animal protein product that might supply the protein requirements per meal and allow flexible daily menu. To healthy foods markets, our product may provide healthier meals, by lower contents of carbohydrates and fats and increasing protein and fibers consumption per meal. In addition, many people usually relate healthier diets with concessions and sacrifices and different ways of preparing food, however, that would not be the case with our product. Startups in Brazil and abroad have stranded out because of vegan protein products. In the United States, innovations in pasta products have attracted important investments and relevant shares in consumers markets. Our product will be able to enter a market that has shown consistent growth in consumers markets, so it has become a very attractive market for investors. (AU)

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