Main trends in regenerative nutrition:<\/b><\/p>\n In alignment with the United Nations Sustainable Development Goals (SDGs), regenerative food directly contributes to environmental protection, eradication of hunger, promotion of sustainable agriculture, access to clean energy and reduction of inequalities.<\/span><\/p>\n Food companies have been reshaping their production chains, adopting more sustainable practices, focusing on animal ethics, ingredient traceability, and transparency with consumers.<\/span><\/p>\n Sustainability and Innovation: Paths to the Future of Food<\/b><\/p>\n In the current scenario, consumer interest in foods that respect the planet's limits, with a lower environmental impact and higher nutritional value, is growing. In this context, plant-based and organic diets are gaining increasing popularity, driving the development of new technologies and ingredients.<\/span><\/p>\n The plant-based diet prioritizes plant-based foods\u2014fruits, vegetables, legumes, and nuts\u2014and may include small amounts of animal products. Products like plant-based burgers, nut milks, and egg-free mayonnaises are becoming popular as sustainable and tasty alternatives.<\/span><\/p>\n Companies have been investing in the development of alternative proteins, such as those derived from plants, edible insects, and even lab-grown proteins. Internationally, the cultivation of broad beans (Vicia faba) in Europe, especially in Germany, stands out as an example of sustainable agricultural practices aligned with the principles of regenerative agriculture. The plant naturally contributes to soil health by fixing nitrogen from the air, reducing the need for chemical fertilizers and benefiting subsequent crops. Farmers certified by initiatives such as the Farm Sustainability Assessment (FSA) adopt methods that promote biodiversity and environmental conservation. Furthermore, processing broad beans through dry fractionation represents a technological advancement that reduces water and energy consumption, reinforcing the commitment to producing more sustainable and efficient ingredients.<\/span><\/p>\n A survey conducted by ProVeg International, in partnership with the Good Food Institute (GFI) and Innova Market Insights, revealed that approximately 501,000 Brazilians have reduced their meat consumption in recent years, motivated by concerns about health, the environment, and animal welfare. The study also showed a strong willingness to try plant-based products, especially among younger consumers who are connected to environmental causes. This scenario drives the development of new<\/span> protein alternatives that combine flavor, accessibility, innovation and an adequate nutritional profile.<\/span><\/p>\n One of the main challenges is balancing palatability, consumer acceptance, cost, and nutritional value of these new products. To this end, artificial intelligence has been used in the design of innovative formulations\u2014such as plant-based beverages with a milk-like flavor and texture, using ingredients like chicory fiber, pineapple juice concentrate, and cabbage juice concentrate to achieve the desired functionality and sensory profile.<\/span> Brazil, with one of the largest agricultural areas in the world and a rich and unique biodiversity, has enormous potential to lead the transition to more sustainable food production. Collaboration between academia, industry, and society is essential to accelerate this transformation.<\/span><\/p>\n Some notable national initiatives include those of Nestl\u00e9, Mahta, and NotCo, which are already implementing regenerative practices in their value chains. Cases such as the sustainable cultivation of a\u00e7a\u00ed in Par\u00e1 and cocoa beans in Bahia demonstrate that it is possible to combine environmental conservation, income for local communities, and efficient food production.<\/span><\/p>\n Despite the challenges\u2014such as resistance to change and high initial investments\u2014the benefits of regenerative nutrition are clear and promising, both for the environment and for future generations.<\/span><\/p>\n <\/p>\n Want to know more?<\/span><\/p>\n What Consumers Want | ProVeg International<\/span><\/a><\/p>\n Fava beans are the new bet for the plant-based industry in Europe | Agribusiness | Valor Econ\u00f4mico<\/span><\/a><\/p>\n Portal A|I<\/span><\/a> \u2013 BENEO inaugurates new pulse processing plant<\/span><\/p>\n (PDF) Sustainable diets: The interaction between food industry, nutrition, health and the environment<\/span><\/a>https:\/\/www.cnabrasil.org.br\/noticias\/cultivo-de-acai-no-para-e-exemplo-de-producao-sustentavel<\/span><\/a><\/p>\n\n
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