{"id":70916,"date":"2018-12-07T13:32:21","date_gmt":"2018-12-07T13:32:21","guid":{"rendered":"https:\/\/ainia.endesarrollo.pro\/plant-based-food-desenvolvimento-de-produtos-analogos\/"},"modified":"2026-05-26T20:36:28","modified_gmt":"2026-05-26T20:36:28","slug":"plant-based-food-desenvolvimento-de-produtos-analogos","status":"publish","type":"post","link":"https:\/\/ainia.endesarrollo.pro\/pt\/inovacao-tecnologica\/plant-based-food-desenvolvimento-de-produtos-analogos\/","title":{"rendered":"Plant based food: desenvolvimento de produtos an\u00e1logos"},"content":{"rendered":"\n<p data-start=\"58\" data-end=\"344\"><span data-contrast=\"auto\"><\/span>A<strong data-start=\"60\" data-end=\"80\"> plant based food<\/strong> deixou de ser uma tend\u00eancia para se tornar um verdadeiro motor de transforma\u00e7\u00e3o do sistema alimentar. Neste artigo explicamos como se desenvolvem as<strong data-start=\"230\" data-end=\"252\"> prote\u00ednas an\u00e1logas<\/strong>, que oportunidades o mercado est\u00e1 a abrir e quais os desafios que ainda temos de enfrentar.<\/p>\n\n<h2 data-start=\"346\" data-end=\"389\">Perspetivas de mercado: plant based food<\/h2>\n<p data-start=\"391\" data-end=\"665\">O crescimento da popula\u00e7\u00e3o mundial exerce uma press\u00e3o cont\u00ednua sobre a procura de prote\u00edna: estima-se que a<strong> prote\u00edna de origem animal aumente 52%<\/strong>. Em paralelo, cresce a consci\u00eancia social e a procura de alternativas sustent\u00e1veis, impulsionando o <strong data-start=\"645\" data-end=\"664\">flexitarianismo<\/strong>.<\/p>\n<p data-start=\"667\" data-end=\"855\">As previs\u00f5es apontam para uma expans\u00e3o robusta: o<strong> mercado global de \u0093carne\u0094 de origem vegetal dever\u00e1 crescer de 4,62 mil milh\u00f5es USD em 2021 para 14,27 mil milh\u00f5es USD em 2030.<\/strong><\/p>\n<p data-start=\"857\" data-end=\"1093\">Embora o dinamismo varie por categoria e regi\u00e3o, na <strong>Europa as taxas de crescimento das prote\u00ednas de origem vegetal situam-se entre \u00960,8% e 14,9%<\/strong>, refletindo mercados mais maduros em alguns pa\u00edses e expans\u00f5es r\u00e1pidas noutros.<\/p>\n\n<h3 data-start=\"1095\" data-end=\"1133\"><strong><img fetchpriority=\"high\" decoding=\"async\" class=\"alignnone size-full wp-image-182842\" src=\"https:\/\/ainia.endesarrollo.pro\/wp-content\/uploads\/output-1.png\" alt=\"Alimentaci\u00f3n plant based: gr\u00e1fico de barras \u0093Global Plant-based Meat Market (USD billions)\u0094 que muestra el crecimiento del mercado de carne de origen vegetal\" width=\"1024\" height=\"642\" \/><\/strong><\/h3>\n<h3 data-start=\"1095\" data-end=\"1133\"><strong>Desafios para a ind\u00fastria alimentar<\/strong><\/h3>\n<ul>\n \t<li data-start=\"1135\" data-end=\"1326\"><strong>Novas fontes e ingredientes.<\/strong> Ampliar o portef\u00f3lio com prote\u00ednas, l\u00edpidos, aromas e compostos bioativos que acrescentem valor nutricional e sensorial e permitam formula\u00e7\u00f5es mais vers\u00e1teis.<\/li>\n \t<li data-start=\"1328\" data-end=\"1604\"><strong>Funcionalidade \u0093semelhante \u00e0 animal\u0094.<\/strong> Desenvolver ingredientes com propriedades tecnol\u00f3gicas compar\u00e1veis \u00e0s de origem animal (emulsifica\u00e7\u00e3o, <strong data-start=\"1473\" data-end=\"1488\">gelifica\u00e7\u00e3o<\/strong>, <strong data-start=\"1490\" data-end=\"1510\">reten\u00e7\u00e3o de \u00e1gua<\/strong>, <strong data-start=\"1512\" data-end=\"1534\">forma\u00e7\u00e3o de espuma<\/strong>) para garantir estabilidade e uma experi\u00eancia de consumo convincente.<\/li>\n \t<li data-start=\"1606\" data-end=\"1752\"><strong>Processos e aplica\u00e7\u00f5es avan\u00e7ados.<\/strong> Acelerar <strong data-start=\"1653\" data-end=\"1665\">extrus\u00e3o<\/strong> e <strong data-start=\"1668\" data-end=\"1683\">fermenta\u00e7\u00e3o<\/strong> para criar novas estruturas e formatos com maior realismo sensorial.<\/li>\n \t<li data-start=\"1754\" data-end=\"1972\"><strong>Desenvolvimento de novos produtos.<\/strong> Conceber fermentados e propostas orientadas para <strong data-start=\"1842\" data-end=\"1864\">grupos espec\u00edficos<\/strong> (infantil, s\u00e9nior, desporto, intoler\u00e2ncias), ajustando textura, sabor e densidade nutricional ao uso final.<\/li>\n \t<li data-start=\"1974\" data-end=\"2099\"><strong>R\u00f3tulo limpo (clean label). <\/strong>Construir listas de ingredientes curtas e transparentes sem sacrificar o sabor nem a textura.<\/li>\n<\/ul>\n<h2 data-start=\"2101\" data-end=\"2192\"><strong>Alimentos de base vegetal: desenvolvimento de prote\u00ednas an\u00e1logas \u00e0s de origem animal<\/strong><\/h2>\n<p data-start=\"2194\" data-end=\"2509\">Para aproximar a<a href=\"https:\/\/www.ainia.com\/pt\/plant-based-foods\/\"><strong data-start=\"2211\" data-end=\"2231\"> plant based food <\/strong><\/a>das experi\u00eancias de carne ou peixe, a via mais disseminada \u00e9 a <strong data-start=\"2295\" data-end=\"2307\">extrus\u00e3o<\/strong>. Este processo submete misturas proteicas a calor, press\u00e3o e cisalhamento, reorganizando as cadeias e gerando <strong data-start=\"2418\" data-end=\"2441\">estruturas fibrosas<\/strong>. Existem duas abordagens principais, com produtos e usos distintos.<\/p>\n\n<ul>\n \t<li data-start=\"2511\" data-end=\"3252\">Com<strong> extrus\u00e3o de baixa humidade, obt\u00e9m-se a prote\u00edna vegetal texturizada (TVP)<\/strong>. O resultado \u00e9 um ingrediente seco, est\u00e1vel \u00e0 temperatura ambiente e muito vers\u00e1til, pensado para ser <strong data-start=\"2699\" data-end=\"2713\">reidratado<\/strong> antes da confe\u00e7\u00e3o. Utiliza uma vasta gama de fontes \u0097 concentrados e isolados de <strong data-start=\"2795\" data-end=\"2806\">ervilha<\/strong> ou <strong data-start=\"2810\" data-end=\"2818\">soja<\/strong>, <strong data-start=\"2820\" data-end=\"2830\">gl\u00faten<\/strong>, <strong data-start=\"2832\" data-end=\"2844\">lentilha<\/strong>, <strong data-start=\"2846\" data-end=\"2854\">fava<\/strong>, <strong data-start=\"2856\" data-end=\"2868\">girassol<\/strong>, entre outras \u0097 e pode combinar alternativas como <strong data-start=\"2919\" data-end=\"2933\">microalgas<\/strong>, <strong data-start=\"2935\" data-end=\"2951\">micoprote\u00edna<\/strong> ou mesmo <strong data-start=\"2961\" data-end=\"2983\">farinhas de inseto<\/strong>. Na cozinha, a TVP reidratada funciona como picada, tiras ou cubos em recheios, molhos, pratos preparados ou snacks extrudidos. As suas grandes vantagens s\u00e3o <strong data-start=\"3142\" data-end=\"3156\">log\u00edsticas<\/strong>: <strong data-start=\"3158\" data-end=\"3177\">vida \u00fatil longa<\/strong>, <strong data-start=\"3179\" data-end=\"3200\">custo competitivo<\/strong> e <strong data-start=\"3203\" data-end=\"3229\">desempenho consistente<\/strong> em m\u00faltiplas matrizes.<\/li>\n \t<li data-start=\"3254\" data-end=\"3959\">Com <strong data-start=\"3258\" data-end=\"3294\">extrus\u00e3o de alta humidade (HMEC),<\/strong> procura-se <strong data-start=\"3307\" data-end=\"3336\">fibras longas e alinhadas<\/strong> que imitam a estria\u00e7\u00e3o da carne. O produto sai do extrusor <strong data-start=\"3396\" data-end=\"3422\">h\u00famido e n\u00e3o expandido<\/strong>, com uma textura mais realista e suculenta que <strong data-start=\"3470\" data-end=\"3502\">n\u00e3o necessita de reidrata\u00e7\u00e3o<\/strong>; por isso, \u00e9 comercializado <strong data-start=\"3531\" data-end=\"3559\">refrigerado ou congelado<\/strong>. A base proteica \u00e9 semelhante \u00e0 da TVP \u0097 isolados ou concentrados de <strong data-start=\"3629\" data-end=\"3637\">soja<\/strong> e <strong data-start=\"3640\" data-end=\"3651\">ervilha<\/strong> \u0097 com possibilidade de integrar outras fontes alternativas para ajustar funcionalidade, nutri\u00e7\u00e3o ou rotulagem. Novamente, <strong data-start=\"3774\" data-end=\"3784\">amidos<\/strong>, <strong data-start=\"3786\" data-end=\"3796\">fibras<\/strong>, <strong data-start=\"3798\" data-end=\"3805\">sal<\/strong> e moduladores de <strong data-start=\"3823\" data-end=\"3832\">sabor<\/strong> e <strong data-start=\"3835\" data-end=\"3842\">cor<\/strong> ajudam a afinar a mordida, a reten\u00e7\u00e3o de \u00e1gua e a apar\u00eancia. A vantagem da HMEC reside na <strong data-start=\"3933\" data-end=\"3958\">experi\u00eancia sensorial<\/strong>.<\/li>\n<\/ul>\n<p data-start=\"3961\" data-end=\"4385\">Do ponto de vista da inova\u00e7\u00e3o em <strong data-start=\"3994\" data-end=\"4023\">prote\u00ednas de base vegetal<\/strong>, a escolha entre <strong data-start=\"4041\" data-end=\"4048\">TVP<\/strong> e <strong data-start=\"4051\" data-end=\"4059\">HMEC<\/strong> depende do posicionamento do produto e da <strong data-start=\"4102\" data-end=\"4122\">equa\u00e7\u00e3o de valor<\/strong>. Em ambos os casos, o \u00eaxito assenta em combinar a <strong data-start=\"4173\" data-end=\"4201\">matriz proteica adequada<\/strong> com os <strong data-start=\"4209\" data-end=\"4238\">ingredientes minorit\u00e1rios<\/strong> certos e um <strong data-start=\"4251\" data-end=\"4283\">processo finamente calibrado<\/strong> para equilibrar funcionalidade tecnol\u00f3gica, perfil nutricional, sabor e o r\u00f3tulo mais limpo poss\u00edvel.<\/p>\n\n<h2 data-start=\"4387\" data-end=\"4456\"><img decoding=\"async\" class=\"alignnone size-full wp-image-171025\" src=\"https:\/\/ainia.endesarrollo.pro\/wp-content\/uploads\/extrusion-alimentos-curso-800x500-1.jpg\" alt=\"Extrusi\u00f3n de alimentos\" width=\"800\" height=\"500\" \/><\/h2>\n<h2 data-start=\"4387\" data-end=\"4456\">Alimentos de base vegetal: desenvolvimento de <strong data-start=\"4436\" data-end=\"4456\">an\u00e1logos l\u00e1cteos<\/strong><\/h2>\n<p data-start=\"4458\" data-end=\"4561\">Para que a <a href=\"https:\/\/www.ainia.com\/pt\/plant-based-foods\/\"><strong data-start=\"4469\" data-end=\"4489\">plant based food<\/strong><\/a> possa competir com os equivalentes l\u00e1cteos, os produtos devem oferecer:<\/p>\n\n<ul data-start=\"4563\" data-end=\"4886\">\n \t<li data-start=\"4563\" data-end=\"4613\">\n<p data-start=\"4565\" data-end=\"4613\">Sabor, cor e odor pr\u00f3ximos da <strong data-start=\"4595\" data-end=\"4611\">neutralidade<\/strong><\/p>\n<\/li>\n \t<li data-start=\"4614\" data-end=\"4673\">\n<p data-start=\"4616\" data-end=\"4673\">Desempenho <strong data-start=\"4627\" data-end=\"4645\">tecnofuncional<\/strong> ajustado a cada aplica\u00e7\u00e3o<\/p>\n<\/li>\n \t<li data-start=\"4674\" data-end=\"4758\">\n<p data-start=\"4676\" data-end=\"4758\"><strong data-start=\"4676\" data-end=\"4698\">Perfil nutricional<\/strong> s\u00f3lido: prote\u00ednas, l\u00edpidos de qualidade e micronutrientes<\/p>\n<\/li>\n \t<li data-start=\"4759\" data-end=\"4819\">\n<p data-start=\"4761\" data-end=\"4819\"><strong data-start=\"4761\" data-end=\"4780\">Compatibilidade<\/strong> com processos como a <strong data-start=\"4802\" data-end=\"4817\">fermenta\u00e7\u00e3o<\/strong><\/p>\n<\/li>\n \t<li data-start=\"4820\" data-end=\"4886\">\n<p data-start=\"4822\" data-end=\"4886\"><strong data-start=\"4822\" data-end=\"4838\">Estabilidade<\/strong> em formula\u00e7\u00f5es complexas sem separa\u00e7\u00e3o de fases<\/p>\n<\/li>\n<\/ul>\n<p data-start=\"4888\" data-end=\"5272\">O desenvolvimento de <strong data-start=\"4909\" data-end=\"4945\">an\u00e1logos l\u00e1cteos de base vegetal<\/strong> apoia-se em quatro alavancas tecnol\u00f3gicas: <strong data-start=\"4989\" data-end=\"5004\">fermenta\u00e7\u00e3o<\/strong>, <strong data-start=\"5006\" data-end=\"5024\">homogeneiza\u00e7\u00e3o<\/strong>, <strong data-start=\"5026\" data-end=\"5062\">tratamentos t\u00e9rmicos\/enzim\u00e1ticos<\/strong> e <strong data-start=\"5065\" data-end=\"5116\">sele\u00e7\u00e3o de ingredientes\/viabilidade regulat\u00f3ria<\/strong>. Em conjunto, estas alavancas permitem produtos de <strong data-start=\"5168\" data-end=\"5184\">r\u00f3tulo limpo<\/strong>, <strong data-start=\"5186\" data-end=\"5198\">est\u00e1veis<\/strong> e com uma <strong data-start=\"5209\" data-end=\"5234\">experi\u00eancia sensorial<\/strong> pr\u00f3xima dos l\u00e1cteos de origem animal.<\/p>\n\n<h3 data-start=\"5274\" data-end=\"5341\"><strong>Tecnologias de fermenta\u00e7\u00e3o: desenvolvimento de an\u00e1logos l\u00e1cteos<\/strong><\/h3>\n<ul data-start=\"5343\" data-end=\"5915\">\n \t<li data-start=\"5343\" data-end=\"5521\">\n<p data-start=\"5345\" data-end=\"5521\"><strong>Fermenta\u00e7\u00e3o tradicional:<\/strong> entrega o <strong data-start=\"5384\" data-end=\"5401\">produto final<\/strong> (por exemplo, an\u00e1logos de <strong data-start=\"5428\" data-end=\"5446\">iogurte\/queijo<\/strong>) a partir de bebidas vegetais com <strong data-start=\"5481\" data-end=\"5505\">culturas iniciadoras<\/strong> selecionadas.<\/p>\n<\/li>\n \t<li data-start=\"5522\" data-end=\"5707\">\n<p data-start=\"5524\" data-end=\"5707\"><strong>Fermenta\u00e7\u00e3o de biomassa:<\/strong> produz <strong data-start=\"5560\" data-end=\"5575\">interm\u00e9dios<\/strong> como <strong data-start=\"5581\" data-end=\"5619\">prote\u00edna unicelular (micoprote\u00edna)<\/strong> e <strong data-start=\"5622\" data-end=\"5638\">p\u00f3s-bi\u00f3ticos<\/strong>, \u00fateis para refor\u00e7ar <strong data-start=\"5660\" data-end=\"5671\">textura<\/strong>, <strong data-start=\"5673\" data-end=\"5685\">nutri\u00e7\u00e3o<\/strong> e <strong data-start=\"5688\" data-end=\"5704\">estabilidade<\/strong>.<\/p>\n<\/li>\n \t<li data-start=\"5708\" data-end=\"5915\">\n<p data-start=\"5710\" data-end=\"5915\"><strong>Fermenta\u00e7\u00e3o de precis\u00e3o: <\/strong>viabiliza <strong data-start=\"5749\" data-end=\"5775\">ingredientes avan\u00e7ados<\/strong> \u0097 <strong data-start=\"5778\" data-end=\"5816\">prote\u00ednas ou l\u00edpidos recombinantes<\/strong> e outros compostos (aromas, enzimas, vitaminas, etc.) que replicam fun\u00e7\u00f5es chave da matriz l\u00e1ctea.<\/p>\n<\/li>\n<\/ul>\n<p data-start=\"5922\" data-end=\"6494\" data-is-last-node=\"\" data-is-only-node=\"\"><img decoding=\"async\" class=\"alignnone size-full wp-image-182838\" src=\"https:\/\/ainia.endesarrollo.pro\/wp-content\/uploads\/cooking-cheese-from-a-private-cheese-factory-man-2025-01-10-20-37-12-utc-1.jpg\" alt=\"Alimentaci\u00f3n plant based: an\u00e1logos l\u00e1cteos en moldes, reci\u00e9n elaborados en una planta piloto con equipos de acero inoxidable y operario al fondo.\" width=\"1024\" height=\"683\" \/><\/p>\n<p data-start=\"5922\" data-end=\"6494\" data-is-last-node=\"\" data-is-only-node=\"\">A <strong>plant based food<\/strong> consolidou-se como um verdadeiro <strong data-start=\"5978\" data-end=\"6004\">vetor de transforma\u00e7\u00e3o<\/strong>. O desafio continua a ser integrar <strong data-start=\"6040\" data-end=\"6079\">todas as expectativas do consumidor<\/strong> numa proposta equilibrada. Para tal, \u00e9 necess\u00e1rio <strong data-start=\"6130\" data-end=\"6159\">ampliar o leque de fontes<\/strong>, aperfei\u00e7oar a <strong data-start=\"6175\" data-end=\"6205\">performance tecnofuncional<\/strong> e <strong data-start=\"6208\" data-end=\"6219\">escalar<\/strong> processos como a <strong data-start=\"6237\" data-end=\"6249\">extrus\u00e3o<\/strong> e a <strong data-start=\"6254\" data-end=\"6269\">fermenta\u00e7\u00e3o<\/strong>. Se alinharmos <strong data-start=\"6285\" data-end=\"6296\">ci\u00eancia<\/strong>, <strong data-start=\"6298\" data-end=\"6310\">processo<\/strong> e <strong data-start=\"6313\" data-end=\"6331\">regulamenta\u00e7\u00e3o<\/strong>, a pr\u00f3xima gera\u00e7\u00e3o de <strong data-start=\"6354\" data-end=\"6383\">alimentos de base vegetal<\/strong> n\u00e3o ser\u00e1 apenas uma alternativa: tornar-se-\u00e1 a <strong data-start=\"6431\" data-end=\"6453\">op\u00e7\u00e3o preferencial<\/strong> em desempenho, sa\u00fade e sustentabilidade.<span data-ccp-props=\"{&quot;134233117&quot;:false,&quot;134233118&quot;:false,&quot;335559738&quot;:240,&quot;335559739&quot;:240}\"><\/span><\/p>\n","protected":false},"excerpt":{"rendered":"<p>A plant based food deixou de ser uma tend\u00eancia para se tornar um verdadeiro motor de transforma\u00e7\u00e3o do sistema alimentar. Neste artigo explicamos como se desenvolvem as prote\u00ednas an\u00e1logas, que oportunidades o mercado est\u00e1 a abrir e quais os desafios que ainda temos de enfrentar. Perspetivas de mercado: plant based food O crescimento da popula\u00e7\u00e3o [&hellip;]<\/p>\n","protected":false},"author":399,"featured_media":70917,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"footnotes":""},"categories":[85],"tags":[],"tipo-documento":[],"class_list":["post-70916","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-inovacao-tecnologica"],"acf":[],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v27.3 - https:\/\/yoast.com\/product\/yoast-seo-wordpress\/ -->\n<title>Plant based food: desenvolvimento de produtos an\u00e1logos - AINIA<\/title>\n<meta name=\"description\" content=\"Plant based food: perspetivas de mercado, extrus\u00e3o e fermenta\u00e7\u00e3o para criar an\u00e1logos de carne e l\u00e1cteos com r\u00f3tulo limpo e desempenho sensorial.\" \/>\n<meta name=\"robots\" content=\"noindex, follow, max-snippet:-1, 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