{"id":62447,"date":"2022-02-07T11:57:57","date_gmt":"2022-02-07T11:57:57","guid":{"rendered":"https:\/\/ainia.endesarrollo.pro\/ainia-investiga-nuevos-analogos-carnicos-con-proteinas-alternativas-vegetales\/"},"modified":"2026-05-26T15:38:42","modified_gmt":"2026-05-26T15:38:42","slug":"ainia-investiga-nuevos-analogos-carnicos-con-proteinas-alternativas-vegetales","status":"publish","type":"post","link":"https:\/\/ainia.endesarrollo.pro\/en\/notas-de-prensa\/ainia-investiga-nuevos-analogos-carnicos-con-proteinas-alternativas-vegetales\/","title":{"rendered":"AINIA investiga nuevos an\u00e1logos c\u00e1rnicos con prote\u00ednas vegetales alternativas"},"content":{"rendered":"\n<p style=\"text-align: justify;\">Un informe reciente de Bloomberg Intelligence calcula el valor del mercado de los alimentos sustitutivos de la prote\u00edna animal en 26.000 millones de euros y estima que su valor superar\u00e1 los 143.000 millones en 2030, el 7,7 % del total del mercado de prote\u00ednas.<\/p>\n<p style=\"text-align: justify;\"><strong>\u00a0<\/strong>Existen grandes oportunidades de mercado para el desarrollo de alimentos de base vegetal, desarrollos que deber\u00e1n ir acompa\u00f1ados de avances tecnol\u00f3gicos innovadores para poder dar respuesta a las nuevas necesidades que plantea el mercado.<strong>\u00a0<\/strong><\/p>\n<p style=\"text-align: justify;\">En el marco del <a href=\"https:\/\/www.ainia.com\/ainia-news\/ainia-investiga-nuevas-estructuras-analogas-carnicas\/\" target=\"_blank\" rel=\"noopener\">proyecto VEGEXT<\/a>, apoyado por la Generalitat Valenciana, <strong>AINIA<\/strong> <strong>ha estudiado la aplicaci\u00f3n de tecnolog\u00edas de extrusi\u00f3n innovadoras <\/strong>utilizando <strong>diferentes fuentes de prote\u00edna para la obtenci\u00f3n de an\u00e1logos c\u00e1rnicos de base vegetal<\/strong>. Para ello, se han utilizado desde las m\u00e1s convencionales como la soja y el guisante, hasta otras m\u00e1s novedosas como prote\u00ednas de cereales (arroz, c\u00e1\u00f1amo), insectos (<em>Tenebrio molitor<\/em>), patata u otras leguminosas.<strong>\u00a0<\/strong><\/p>\n\n<h3 style=\"text-align: justify;\"><strong>Nuevas herramientas tecnol\u00f3gicas: Extrusi\u00f3n h\u00fameda para lograr una textura c\u00e1rnica<\/strong><strong>\u00a0<\/strong><\/h3>\n<p style=\"text-align: justify;\">Las prote\u00ednas alternativas tambi\u00e9n ofrecen grandes oportunidades para una variedad de procesos que pueden reemplazar la producci\u00f3n de prote\u00edna animal. Todav\u00eda son muchos los avances que la industria ha de realizar para ampliar el conocimiento en procesos y tecnolog\u00edas capaces de otorgar al alimento las propiedades de sabor, textura, jugosidad y color caracter\u00edsticas de los productos c\u00e1rnicos.<strong>\u00a0<\/strong><\/p>\n<p style=\"text-align: justify;\">En este sentido, Mariana Valverde, t\u00e9cnico de Tecnolog\u00edas de producto y procesos en AINIA, ha explicado que \u0093la tecnolog\u00eda de extrusi\u00f3n se presenta como una de las l\u00edneas tecnol\u00f3gicas de mayor repercusi\u00f3n y potencial en este campo. Por un lado, la extrusi\u00f3n de alta humedad, que permite obtener productos de aspecto fibroso, hom\u00f3geno y h\u00famedo, an\u00e1logos a los c\u00e1rnicos; y por otro, la extrusi\u00f3n a baja humedad, que permite obtener productos texturizados de prote\u00edna que para ser consumidos deben ser hidratados para ofrecer una textura esponjosa y una consistencia c\u00e1rnica final\u0094<\/p>\n\n<h3 style=\"text-align: justify;\"><strong>Hamburguesas y nuggets de c\u00e1\u00f1amo, guisante y soja<\/strong><strong>\u00a0<\/strong><\/h3>\n<p style=\"text-align: justify;\">AINIA ha trabajado con diferentes fuentes prot\u00e9icas mediante la tecnolog\u00eda de extrusi\u00f3n tales como la <strong>soja, el guisante, cereales (arroz, c\u00e1\u00f1amo), insectos (<em>Tenebrio molitor<\/em>); patata y otras leguminosas<\/strong> para el desarrollo de texturas que se asemejen a la carne con una base vegetal. Adem\u00e1s ha desarrollado prototipos de hamburguesa y de nuggets con algunas de las prote\u00ednas estudiadas.<strong>\u00a0<\/strong><\/p>\n<p style=\"text-align: justify;\">Seg\u00fan explica Mariana Valverde, responsable del proyecto, \u0093el estudio de la extrusi\u00f3n de baja humedad nos ha permitido obtener texturizados de prote\u00edna que pueden ser consumidos directamente o emplearse como ingrediente para aportar la textura de la carne para an\u00e1logos c\u00e1rnicos\u0094. .En el estudio se ha observado el gran potencial del c\u00e1\u00f1amo tanto de forma individual como combinado con otras fuentes como la soja, para la obtenci\u00f3n de hamburguesas con una textura y sensaci\u00f3n muy similar a la c\u00e1rnica.<strong>\u00a0<\/strong><\/p>\n<p style=\"text-align: justify;\">Adem\u00e1s,mediante la extrusi\u00f3n de alta humedad, se han obtenido estructuras prot\u00e9icas h\u00famedas an\u00e1logas a las c\u00e1rnicas. \u0093Se han empleado diferentes combinaciones y proporciones de las proteinas de estudio tomando como base la soja y el guisante, con el objetivo de lograr texturas que se asemejan a las del pollo\u0094, ha explicado Mariana Valverde. En concreto, se trata de productos intermedios como porciones de carne vegetal, que pueden emplearse como materia prima para la obtenci\u00f3n de prototipos de producto tipo nugget.<\/p>\n&nbsp;\n\n&nbsp;\n\n<img fetchpriority=\"high\" decoding=\"async\" class=\"aligncenter wp-image-120090 size-full\" src=\"https:\/\/ainia.endesarrollo.pro\/wp-content\/uploads\/conselleria-innovacio-300x168-2.png\" alt=\"\" width=\"300\" height=\"168\" \/>\n","protected":false},"excerpt":{"rendered":"<p>Un informe reciente de Bloomberg Intelligence calcula el valor del mercado de los alimentos sustitutivos de la prote\u00edna animal en 26.000 millones de euros y estima que su valor superar\u00e1 los 143.000 millones en 2030, el 7,7 % del total del mercado de prote\u00ednas. \u00a0Existen grandes oportunidades de mercado para el desarrollo de alimentos de [&hellip;]<\/p>\n","protected":false},"author":352,"featured_media":47562,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"footnotes":""},"categories":[249],"tags":[],"tipo-documento":[],"class_list":["post-62447","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-notas-de-prensa"],"acf":[],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v27.3 - https:\/\/yoast.com\/product\/yoast-seo-wordpress\/ -->\n<title>AINIA investiga nuevos an\u00e1logos c\u00e1rnicos con prote\u00ednas vegetales alternativas - AINIA<\/title>\n<meta name=\"robots\" content=\"noindex, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<meta property=\"og:locale\" content=\"en_US\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"AINIA investiga nuevos an\u00e1logos c\u00e1rnicos con prote\u00ednas vegetales alternativas - AINIA\" \/>\n<meta property=\"og:description\" content=\"Un informe reciente de Bloomberg Intelligence calcula el valor del mercado de los alimentos sustitutivos de la prote\u00edna animal en 26.000 millones de euros y estima que su valor superar\u00e1 los 143.000 millones en 2030, el 7,7 % del total del mercado de prote\u00ednas. \u00a0Existen grandes oportunidades de mercado para el desarrollo de alimentos de [&hellip;]\" \/>\n<meta property=\"og:url\" content=\"https:\/\/ainia.endesarrollo.pro\/en\/notas-de-prensa\/ainia-investiga-nuevos-analogos-carnicos-con-proteinas-alternativas-vegetales\/\" \/>\n<meta property=\"og:site_name\" content=\"AINIA\" \/>\n<meta property=\"article:published_time\" content=\"2022-02-07T11:57:57+00:00\" \/>\n<meta property=\"article:modified_time\" content=\"2026-05-26T15:38:42+00:00\" \/>\n<meta property=\"og:image\" content=\"https:\/\/ainia.endesarrollo.pro\/wp-content\/uploads\/IMG_3367-1-scaled-1.jpg\" \/>\n\t<meta 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