{"id":38327,"date":"2024-05-10T11:20:35","date_gmt":"2024-05-10T15:20:35","guid":{"rendered":"https:\/\/biospringer.com\/?page_id=38327"},"modified":"2026-03-20T11:02:00","modified_gmt":"2026-03-20T15:02:00","slug":"analogos-lacteos","status":"publish","type":"page","link":"https:\/\/biospringer.com\/pt-br\/aplicacoes\/analogos-lacteos\/","title":{"rendered":"An\u00e1logos l\u00e1cteos"},"content":{"rendered":"

[vc_row css_animation=”” row_type=”row” use_row_as_full_screen_section=”no” type=”full_width” angled_section=”no” text_align=”left” background_image_as_pattern=”without_pattern” z_index=”” el_class=”noPadding”][vc_column][qode_elements_holder number_of_columns=”one_column”][qode_elements_holder_item background_image=”38517″ cover=”yes” item_padding=”0 0 0 150px” vertical_alignment=”middle” advanced_animations=”no” item_padding_480_600=”0px” item_padding_480=”0px”][vc_column_text css=”.vc_custom_1675840560278{padding-top: 100px !important;padding-bottom: 80px !important;}”]<\/p>\n

An\u00e1logos l\u00e1cteos: est\u00e3o se tornando
\num item essencial na dieta dos consumidores globais?<\/span><\/h1>\n

[\/vc_column_text][\/qode_elements_holder_item][\/qode_elements_holder][\/vc_column][\/vc_row][vc_row css_animation=”” row_type=”row” use_row_as_full_screen_section=”no” type=”full_width” angled_section=”no” text_align=”left” background_image_as_pattern=”without_pattern” z_index=”” el_class=”noPadding” css=”.vc_custom_1675840644767{padding-top: 45px !important;padding-bottom: 35px !important;background-color: #e09b74 !important;}”][vc_column][vc_column_text css=”.vc_custom_1675840684051{padding-top: 15px !important;padding-bottom: 15px !important;}”]<\/p>\n

An\u00e1logos l\u00e1cteos: panorama do mercado e motiva\u00e7\u00f5es dos consumidores<\/span><\/h2>\n

[\/vc_column_text][\/vc_column][\/vc_row][vc_row css_animation=”” row_type=”row” use_row_as_full_screen_section=”yes” type=”grid” angled_section=”no” text_align=”left” background_image_as_pattern=”without_pattern” z_index=”” css=”.vc_custom_1675955097622{padding-top: 45px !important;padding-bottom: 5% !important;}”][vc_column][vc_column_text css=”.vc_custom_1675956347117{padding-top: 15px !important;padding-right: 10% !important;padding-bottom: 15px !important;padding-left: 10% !important;}”]<\/p>\n

O mercado de an\u00e1logos l\u00e1cteos em n\u00fameros<\/span><\/h2>\n

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O mercado de alternativas n\u00e3o l\u00e1cteas representa uma enorme oportunidade. Prev\u00ea-se que o mercado global de an\u00e1logos l\u00e1cteos cres\u00e7a de US$ 22 bilh\u00f5es<\/strong> em 2022 para US$ 31 bilh\u00f5es<\/strong> em 2027, com uma CAGR de 8%<\/strong> no per\u00edodo previsto [Euromonitor 2022].<\/span><\/p>\n

Al\u00e9m disso, o segmento apresenta forte inova\u00e7\u00e3o, com o desenvolvimento regular de novos produtos, como cremes e prepara\u00e7\u00f5es cremosas \u00e0 base de plantas.<\/p>\n

[\/vc_column_text][vc_separator type=”transparent” up=”15″ down=”25″][qode_elements_holder number_of_columns=”two_columns”][qode_elements_holder_item item_padding=”0px 55px 0px 0px” vertical_alignment=”middle” advanced_animations=”no” item_padding_480_600=”10px 0px” item_padding_480=”10px 0px”][vc_column_text]Segmenta\u00e7\u00e3o de mercado espelhando a segmenta\u00e7\u00e3o do mercado l\u00e1cteo:<\/strong><\/span><\/p>\n

 <\/p>\n

Os an\u00e1logos l\u00e1cteos incluem todos os produtos aliment\u00edcios que imitam os produtos l\u00e1cteos de origem animal, substituindo as prote\u00ednas l\u00e1cteas por bases vegetais. Essa emula\u00e7\u00e3o resulta em formatos de produtos semelhantes e, portanto, em uma segmenta\u00e7\u00e3o de mercado similar \u00e0 do mercado l\u00e1cteo, com produtos \u00e0 base de plantas como:[\/vc_column_text][vc_single_image image=”38338″ img_size=”full” css=”.vc_custom_1675841147432{padding-top: 25px !important;padding-bottom: 25px !important;}” qode_css_animation=””][vc_column_text]Novas categorias s\u00e3o constantemente criadas, impulsionadas pela forte inova\u00e7\u00e3o no setor e pelo lan\u00e7amento de novos produtos, como substitutos de creme l\u00edquido, cremes em p\u00f3, coberturas chantili e at\u00e9 creme azedo que podem substituir ingredientes l\u00e1cteos em receitas.[\/vc_column_text][vc_separator type=”transparent” up=”15″ down=”25″][\/qode_elements_holder_item][qode_elements_holder_item vertical_alignment=”middle” advanced_animations=”no”][vc_single_image image=”38342″ img_size=”full” qode_css_animation=””][\/qode_elements_holder_item][\/qode_elements_holder][\/vc_column][\/vc_row][vc_row css_animation=”” row_type=”row” use_row_as_full_screen_section=”no” type=”grid” angled_section=”yes” angled_section_position=”both” angled_section_direction=”from_right_to_left” text_align=”left” background_image_as_pattern=”without_pattern” background_color=”rgba(255,139,0,0.1)” z_index=”” el_class=”noPadding” css=”.vc_custom_1675955078988{padding-top: 45px !important;padding-bottom: 35px !important;background-color: rgba(255,139,0,0.1) !important;*background-color: rgb(255,139,0) !important;}”][vc_column][vc_column_text css=”.vc_custom_1675841305598{padding-top: 15px !important;padding-bottom: 15px !important;}”]5 categorias de fontes vegetais<\/strong><\/span>[\/vc_column_text][vc_separator type=”transparent”][vc_column_text]<\/p>\n

Coco, soja, am\u00eandoas e aveia s\u00e3o as fontes mais populares para an\u00e1logos l\u00e1cteos. No entanto, a inova\u00e7\u00e3o cont\u00ednua para atender \u00e0 crescente demanda dos consumidores faz com que as mat\u00e9rias-primas utilizadas para alternativas l\u00e1cteas estejam se diversificando.<\/p>\n

[\/vc_column_text][vc_separator type=”transparent” up=”15″ down=”25″][vc_column_text css=”.vc_custom_1675841399580{padding-top: 15px !important;padding-bottom: 15px !important;}”]Existem 5 principais categorias de fontes para alternativas l\u00e1cteas<\/span> <\/strong>
\n[Sethi et al, Journal of Food Science and Technology, 2016 (and multiple sources)]<\/span>[\/vc_column_text][vc_separator type=”transparent”][vc_row_inner row_type=”row” type=”full_width” text_align=”left” css_animation=””][vc_column_inner width=”1\/5″ css=”.vc_custom_1675956378541{padding-right: 5% !important;padding-left: 5% !important;}”][vc_single_image image=”38363″ img_size=”full” css=”.vc_custom_1675841491285{padding-top: 25px !important;padding-bottom: 15px !important;}” qode_css_animation=””][vc_column_text css=”.vc_custom_1675841523522{padding-bottom: 25px !important;}”]\u00c0 base de cereais<\/strong><\/span>
\nex.: aveia, arroz, milho e espelta.[\/vc_column_text][\/vc_column_inner][vc_column_inner width=”1\/5″ css=”.vc_custom_1675956384323{padding-right: 5% !important;padding-left: 5% !important;}”][vc_single_image image=”38355″ img_size=”full” css=”.vc_custom_1675841551700{padding-top: 25px !important;padding-bottom: 15px !important;}” qode_css_animation=””][vc_column_text css=”.vc_custom_1675841606414{padding-bottom: 25px !important;}”]\u00c0 base de leguminosas<\/strong><\/span>
\nex.: soja, amendoim, tremo\u00e7o e feij\u00e3o-fradinho.[\/vc_column_text][\/vc_column_inner][vc_column_inner width=”1\/5″ css=”.vc_custom_1675956393543{padding-right: 5% !important;padding-left: 5% !important;}”][vc_single_image image=”38351″ img_size=”full” css=”.vc_custom_1675841567055{padding-top: 25px !important;padding-bottom: 15px !important;}” qode_css_animation=””][vc_column_text css=”.vc_custom_1675841622722{padding-bottom: 25px !important;}”]\u00c0 base de oleaginosas<\/strong><\/span>
\nex.: am\u00eandoa, coco, avel\u00e3, pistache e nozes.[\/vc_column_text][\/vc_column_inner][vc_column_inner width=”1\/5″ css=”.vc_custom_1675956402386{padding-right: 5% !important;padding-left: 5% !important;}”][vc_single_image image=”38367″ img_size=”full” css=”.vc_custom_1675841576383{padding-top: 25px !important;padding-bottom: 15px !important;}” qode_css_animation=””][vc_column_text css=”.vc_custom_1675841637913{padding-bottom: 25px !important;}”]\u00c0 base de sementes<\/strong><\/span>
\nex.: gergelim, linha\u00e7a, c\u00e2nhamo e girassol.[\/vc_column_text][\/vc_column_inner][vc_column_inner width=”1\/5″ css=”.vc_custom_1675956407252{padding-right: 5% !important;padding-left: 5% !important;}”][vc_single_image image=”38359″ img_size=”full” css=”.vc_custom_1675841584445{padding-top: 25px !important;padding-bottom: 15px !important;}” qode_css_animation=””][vc_column_text css=”.vc_custom_1675841659818{padding-bottom: 25px !important;}”]\u00c0 base de pseudocereais<\/strong><\/span>
\nex.: quinoa, teff e amaranto.[\/vc_column_text][\/vc_column_inner][\/vc_row_inner][\/vc_column][\/vc_row][vc_row css_animation=”” row_type=”row” use_row_as_full_screen_section=”yes” type=”grid” angled_section=”no” text_align=”left” background_image_as_pattern=”without_pattern” z_index=”” css=”.vc_custom_1675955130207{padding-top: 7% !important;}”][vc_column][qode_elements_holder number_of_columns=”two_columns”][qode_elements_holder_item item_padding=”0px 55px” vertical_alignment=”middle” advanced_animations=”no” item_padding_480_600=”10px 0px” item_padding_480=”10px 0px”][vc_column_text]A \u00c1sia apresenta o uso mais frequente de alternativas l\u00e1cteas<\/strong><\/span><\/p>\n

 <\/p>\n

O consumo e o uso de leites vegetais n\u00e3o s\u00e3o novidade \u2013 os leites \u00e0 base de plantas s\u00e3o parte essencial da dieta de muitas pessoas ao redor do mundo h\u00e1 centenas de anos. O leite de coco \u00e9 um dos principais ingredientes no Sudeste Asi\u00e1tico, Sul da \u00c1sia, Caribe e norte da Am\u00e9rica do Sul, e tem sido utilizado na culin\u00e1ria da \u00cdndia h\u00e1 mil\u00eanios
\n[Vegan Food & Living, 2018 (and multiple sources)].<\/span>[\/vc_column_text][vc_separator type=”transparent” up=”15″ down=”25″][vc_column_text css=”.vc_custom_1675842082881{padding-top: 25px !important;padding-right: 25px !important;padding-bottom: 25px !important;padding-left: 25px !important;background-color: #f2d3ab !important;}” el_class=”border”]Voc\u00ea sabia?<\/strong><\/p>\n

O leite de soja \u00e9 mencionado pela primeira vez em textos chineses escritos em 1365 e foi levado ao sul da Europa h\u00e1 mais de 1.000 anos, enquanto o leite de am\u00eandoas era utilizado como bebida terap\u00eautica ou ingrediente alimentar nas culturas crist\u00e3 e isl\u00e2mica durante a Idade M\u00e9dia [Milk: Origin and meaning of milk. Online Etymology Dictionary, 2018 (and multiple sources)].<\/span>[\/vc_column_text][vc_separator type=”transparent” up=”15″ down=”25″][\/qode_elements_holder_item][qode_elements_holder_item vertical_alignment=”middle” advanced_animations=”no”][vc_column_text css=”.vc_custom_1680098731918{padding-top: 15px !important;padding-bottom: 15px !important;}”]<\/p>\n

Participa\u00e7\u00e3o de mercado dos an\u00e1logos l\u00e1cteos no mundo (Euromonitor 2022)<\/span><\/strong><\/p>\n

[\/vc_column_text][vc_single_image image=”39058″ img_size=”full” alignment=”center” onclick=”link_image” qode_css_animation=””][\/qode_elements_holder_item][\/qode_elements_holder][\/vc_column][\/vc_row][vc_row css_animation=”” row_type=”row” use_row_as_full_screen_section=”yes” type=”grid” angled_section=”no” text_align=”left” background_image_as_pattern=”without_pattern” z_index=”” css=”.vc_custom_1675840721052{padding-top: 45px !important;}”][vc_column][vc_column_text css=”.vc_custom_1675842285599{padding-top: 15px !important;padding-bottom: 15px !important;}”]<\/p>\n

Preocupa\u00e7\u00f5es com a sa\u00fade impulsionam a demanda dos consumidores<\/span><\/h2>\n

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A alimenta\u00e7\u00e3o \u00e0 base de plantas \u00e9 uma tend\u00eancia cada vez mais forte, passando de um nicho para uma categoria mainstream, especialmente nos pa\u00edses ocidentais.<\/strong> [Innova 2021]<\/span><\/p>\n

[\/vc_column_text][vc_separator type=”transparent” up=”15″ down=”25″][vc_column_text css=”.vc_custom_1680101311691{padding-right: 10% !important;padding-left: 10% !important;}”]<\/p>\n

O flexitarianismo representa um dos movimentos de estilo de vida que mais cresce. Em 2020, 23% dos consumidores na Europa se consideravam flexitarianos. Embora vegetarianos e veganos ainda representem uma pequena propor\u00e7\u00e3o dos consumidores, seu crescimento \u00e9 r\u00e1pido. Entre 2016 e 2021, o n\u00famero de consumidores que se consideravam veganos dobrou.<\/p>\n

[Veganz Nutrition reports, 2021]<\/span><\/p>\n

[\/vc_column_text][vc_separator type=”transparent”][\/vc_column][\/vc_row][vc_row css_animation=”” row_type=”row” use_row_as_full_screen_section=”yes” type=”grid” angled_section=”no” text_align=”left” background_image_as_pattern=”without_pattern” z_index=”” css=”.vc_custom_1675875486251{padding-right: 10% !important;padding-left: 10% !important;}”][vc_column][vc_row_inner row_type=”row” type=”grid” text_align=”left” css_animation=”” css=”.vc_custom_1675875462526{padding-top: 25px !important;padding-right: 25px !important;padding-bottom: 25px !important;padding-left: 25px !important;}” el_class=”border1″][vc_column_inner width=”1\/6″][vc_single_image image=”38388″ img_size=”full” alignment=”center” qode_css_animation=””][\/vc_column_inner][vc_column_inner width=”5\/6″][vc_column_text css=”.vc_custom_1675938514270{padding-top: 5px !important;padding-right: 10% !important;padding-bottom: 25px !important;}”]Surpreendentemente, 38% dos consumidores globais afirmam que a sa\u00fade \u00e9 o principal motivo para consumir alternativas l\u00e1cteas
\n<\/strong> [Innova Meat, Dairy & Alternative protein survey, 2021].<\/span>
\nMais especificamente, a sa\u00fade digestiva \u00e9 frequentemente citada pelos consumidores como motivo para adotar uma dieta sem latic\u00ednios, sendo a sensibilidade\/intoler\u00e2ncia \u00e0 lactose um problema crescente em todo o mundo.[\/vc_column_text][\/vc_column_inner][\/vc_row_inner][vc_separator type=”transparent” up=”2″ down=”2″][vc_row_inner row_type=”row” type=”grid” text_align=”left” css_animation=”” css=”.vc_custom_1675875470313{padding-top: 25px !important;padding-right: 25px !important;padding-bottom: 25px !important;padding-left: 25px !important;}” el_class=”border1″][vc_column_inner width=”1\/6″][vc_single_image image=”38403″ img_size=”full” alignment=”center” qode_css_animation=””][\/vc_column_inner][vc_column_inner width=”5\/6″][vc_column_text css=”.vc_custom_1680101332478{padding-top: 0px !important;padding-bottom: 25px !important;}”]Cerca de 65% da popula\u00e7\u00e3o adulta mundial \u00e9 considerada como sofrendo de alguma forma de intoler\u00e2ncia \u00e0 lactose
\n<\/strong>[World Population Review, 2022].<\/span>[\/vc_column_text][\/vc_column_inner][\/vc_row_inner][vc_separator type=”transparent” up=”2″ down=”2″][vc_row_inner row_type=”row” type=”grid” text_align=”left” css_animation=”” css=”.vc_custom_1675875478331{padding-top: 25px !important;padding-right: 25px !important;padding-bottom: 25px !important;padding-left: 25px !important;}” el_class=”border1″][vc_column_inner width=”1\/6″][vc_single_image image=”38396″ img_size=”full” alignment=”center” qode_css_animation=””][\/vc_column_inner][vc_column_inner width=”5\/6″][vc_column_text css=”.vc_custom_1680101351410{padding-top: 0px !important;padding-bottom: 25px !important;}”]Segundo o mesmo estudo, outros principais motivos para adotar produtos l\u00e1cteos \u00e0 base de plantas incluem preocupa\u00e7\u00f5es com sustentabilidade e meio ambiente (18%) e raz\u00f5es \u00e9ticas (10%). [Innova Meat, Dairy & Alternative protein survey, 2021]<\/span>[\/vc_column_text][\/vc_column_inner][\/vc_row_inner][vc_separator type=”transparent” up=”2″ down=”2″][vc_row_inner row_type=”row” type=”grid” text_align=”left” css_animation=”” css=”.vc_custom_1675875478331{padding-top: 25px !important;padding-right: 25px !important;padding-bottom: 25px !important;padding-left: 25px !important;}” el_class=”border1″][vc_column_inner width=”1\/6″][vc_single_image image=”38410″ img_size=”full” alignment=”center” qode_css_animation=””][\/vc_column_inner][vc_column_inner width=”5\/6″][vc_column_text css=”.vc_custom_1675938576229{padding-top: 0px !important;padding-right: 20% !important;padding-bottom: 25px !important;}”]As gera\u00e7\u00f5es mais jovens, como a Gera\u00e7\u00e3o Z e os Millennials, s\u00e3o os consumidores mais ativos quando se trata de l\u00e1cteos \u00e0 base de plantas.<\/strong> <\/span>[\/vc_column_text][\/vc_column_inner][\/vc_row_inner][\/vc_column][\/vc_row][vc_row css_animation=”” row_type=”row” use_row_as_full_screen_section=”no” type=”full_width” angled_section=”no” text_align=”left” background_image_as_pattern=”without_pattern” z_index=”” el_class=”noPadding” css=”.vc_custom_1630943040925{padding-top: 45px !important;padding-bottom: 35px !important;}”][vc_column][vc_column_text css=”.vc_custom_1675938632582{padding-top: 15px !important;padding-bottom: 15px !important;}”]<\/p>\n

Alternativas ao leite – O maior subsegmento dos an\u00e1logos l\u00e1cteos<\/span><\/h2>\n

[\/vc_column_text][\/vc_column][\/vc_row][vc_row css_animation=”” row_type=”row” use_row_as_full_screen_section=”yes” type=”grid” angled_section=”no” text_align=”left” background_image_as_pattern=”without_pattern” z_index=”” css=”.vc_custom_1675939397716{padding-right: 10% !important;padding-bottom: 35px !important;padding-left: 10% !important;}”][vc_column][vc_row_inner row_type=”row” type=”grid” text_align=”left” css_animation=”” css=”.vc_custom_1675938671815{padding-top: 25px !important;padding-right: 25px !important;padding-bottom: 25px !important;padding-left: 25px !important;background-color: #eaedee !important;}” el_class=”border1″][vc_column_inner width=”1\/6″][vc_single_image image=”38415″ img_size=”80×80″ alignment=”center” qode_css_animation=””][\/vc_column_inner][vc_column_inner width=”5\/6″][vc_column_text css=”.vc_custom_1680099540236{padding-top: 5px !important;padding-right: 10% !important;padding-bottom: 25px !important;}”]As alternativas n\u00e3o l\u00e1cteas ao leite lideram o segmento de alternativas l\u00e1cteas, representando 88% do mercado global de an\u00e1logos l\u00e1cteos em receita em 2022. O leite de soja liderou o mercado com uma participa\u00e7\u00e3o de 37% na receita global,<\/strong> seguido pelo leite de am\u00eandoas, coco, arroz e aveia. [Euromonitor, 2022].<\/span>[\/vc_column_text][\/vc_column_inner][\/vc_row_inner][vc_separator type=”transparent”][vc_row_inner row_type=”row” type=”grid” text_align=”left” css_animation=”” css=”.vc_custom_1675939093944{padding-top: 25px !important;padding-right: 25px !important;padding-bottom: 25px !important;padding-left: 25px !important;background-color: #eaedee !important;}” el_class=”border1″][vc_column_inner width=”1\/6″][vc_single_image image=”38419″ img_size=”80×80″ alignment=”center” qode_css_animation=””][\/vc_column_inner][vc_column_inner width=”5\/6″][vc_column_text css=”.vc_custom_1675939219774{padding-top: 0px !important;padding-right: 10% !important;padding-bottom: 25px !important;}”]A \u00c1sia-Pac\u00edfico domina o mercado de alternativas ao leite, representando 40% das vendas globais em 2020.<\/strong> O leite n\u00e3o l\u00e1cteo tem sido utilizado h\u00e1 mil\u00eanios nesta regi\u00e3o, tanto como bebida quanto como ingrediente alimentar, e representa mais de 66% do total de vendas de leite de origem animal e vegetal no territ\u00f3rio da \u00c1sia-Pac\u00edfico. [GrandViewResearch, 2020].<\/span>[\/vc_column_text][\/vc_column_inner][\/vc_row_inner][vc_separator type=”transparent”][vc_row_inner row_type=”row” type=”grid” text_align=”left” css_animation=”” css=”.vc_custom_1675939098768{padding-top: 25px !important;padding-right: 25px !important;padding-bottom: 25px !important;padding-left: 25px !important;background-color: #eaedee !important;}” el_class=”border1″][vc_column_inner width=”1\/6″][vc_single_image image=”38423″ img_size=”80×80″ alignment=”center” qode_css_animation=””][\/vc_column_inner][vc_column_inner width=”5\/6″][vc_column_text css=”.vc_custom_1675939226037{padding-top: 0px !important;padding-right: 10% !important;padding-bottom: 25px !important;}”]Empresas tradicionais de latic\u00ednios adaptam suas ofertas para atender \u00e0 demanda dos consumidores por alternativas \u00e0 base de plantas, gerando inova\u00e7\u00f5es na categoria de alternativas ao leite e muito mais.[\/vc_column_text][\/vc_column_inner][\/vc_row_inner][vc_separator type=”transparent”][\/vc_column][\/vc_row][vc_row css_animation=”” row_type=”row” use_row_as_full_screen_section=”no” type=”full_width” angled_section=”no” text_align=”left” background_image_as_pattern=”without_pattern” z_index=”” el_class=”noPadding” css=”.vc_custom_1675840644767{padding-top: 45px !important;padding-bottom: 35px !important;background-color: #e09b74 !important;}”][vc_column][vc_column_text css=”.vc_custom_1675939271678{padding-top: 15px !important;padding-right: 15% !important;padding-bottom: 15px !important;padding-left: 15% !important;}”]<\/p>\n

Os an\u00e1logos de queijo representam a subcategoria mais din\u00e2mica de produtos \u00e0 base de plantas<\/span><\/h2>\n

[\/vc_column_text][\/vc_column][\/vc_row][vc_row css_animation=”” row_type=”row” use_row_as_full_screen_section=”yes” type=”grid” angled_section=”no” text_align=”left” background_image_as_pattern=”without_pattern” z_index=”” css=”.vc_custom_1675955171399{padding-top: 45px !important;padding-bottom: 5% !important;}”][vc_column][vc_column_text css=”.vc_custom_1675939301569{padding-top: 15px !important;padding-bottom: 15px !important;}”]<\/p>\n

O mercado de an\u00e1logos de queijo em n\u00fameros<\/span><\/h2>\n

[\/vc_column_text][vc_separator type=”transparent”][vc_column_text css=”.vc_custom_1680100784597{padding-right: 15% !important;padding-left: 15% !important;}”]<\/p>\n

O mercado global de queijos \u00e0 base de plantas foi avaliado em US$ 850 milh\u00f5es em 2022<\/strong> e deve crescer a uma taxa composta de crescimento anual (CAGR) de 12,8% de 2022 a 2027<\/strong>. <\/span>A Europa Ocidental lidera em valor. Os an\u00e1logos de queijo s\u00e3o uma das categorias de crescimento mais r\u00e1pido, com 609 lan\u00e7amentos de produtos em 2022. [Euromonitor, 2022]<\/span><\/p>\n

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3 principais formatos de an\u00e1logos de queijo<\/strong><\/span><\/p>\n

 <\/p>\n

Os fabricantes buscam imitar os formatos tradicionais de queijos l\u00e1cteos para atrair os consumidores \u2013 resultando em tr\u00eas principais tipos de an\u00e1logos de queijo:<\/p>\n

[\/vc_column_text][vc_row_inner row_type=”row” type=”full_width” text_align=”left” css_animation=””][vc_column_inner width=”1\/5″][\/vc_column_inner][vc_column_inner width=”1\/5″ css=”.vc_custom_1675949418270{padding-right: 5% !important;padding-left: 5% !important;}”][vc_single_image image=”38436″ img_size=”full” alignment=”center” qode_css_animation=””][vc_column_text]<\/p>\n

Emmental, Gruy\u00e8re, Gouda, Cheddar, Parmes\u00e3o, etc. <\/span>
\nIdeal para ralar.<\/span><\/p>\n

[\/vc_column_text][\/vc_column_inner][vc_column_inner width=”1\/5″ css=”.vc_custom_1675949423632{padding-right: 5% !important;padding-left: 5% !important;}”][vc_single_image image=”38440″ img_size=”full” alignment=”center” qode_css_animation=””][vc_column_text]<\/p>\n

Mu\u00e7arela, Havarti, Fontina, queijo azul, Camembert, etc.<\/span>
\n\u00d3timo para derreter.<\/span><\/p>\n

[\/vc_column_text][\/vc_column_inner][vc_column_inner width=”1\/5″ css=”.vc_custom_1675949428837{padding-right: 5% !important;padding-left: 5% !important;}”][vc_single_image image=”38432″ img_size=”full” alignment=”center” qode_css_animation=””][vc_column_text]<\/p>\n

Cottage, queijo cremoso, Ricota, coalhada, etc.
\nPara passar.<\/span><\/p>\n

[\/vc_column_text][\/vc_column_inner][vc_column_inner width=”1\/5″][\/vc_column_inner][\/vc_row_inner][\/vc_column][\/vc_row][vc_row css_animation=”” row_type=”row” use_row_as_full_screen_section=”yes” type=”grid” angled_section=”yes” angled_section_position=”both” angled_section_direction=”from_left_to_right” text_align=”center” background_image_as_pattern=”without_pattern” background_color=”#faeee6″ z_index=”” css=”.vc_custom_1675950141057{padding-bottom: 2% !important;background-color: #faeee6 !important;}”][vc_column][vc_column_text css=”.vc_custom_1675949713496{padding-right: 20% !important;padding-left: 20% !important;}”]<\/p>\n

Coco, a base vegetal mais utilizada<\/strong><\/span><\/p>\n

 <\/p>\n

O coco foi o principal ingrediente utilizado em 69% dos lan\u00e7amentos de novos produtos (NPLs) em 2020, seguido pela batata (39%) e castanha de caju (20%) \u2013 embora muitos an\u00e1logos de queijo utilizem uma mistura de 2 ou 3 bases vegetais.<\/p>\n

[\/vc_column_text][vc_separator type=”transparent” up=”15″ down=”15″][vc_single_image image=”38447″ img_size=”full” alignment=”center” css=”.vc_custom_1675949840715{padding-right: 20% !important;padding-left: 20% !important;}” qode_css_animation=””][vc_separator type=”transparent” up=”15″ down=”15″]Descubra nosso infogr\u00e1fico sobre este mercado<\/a>[\/vc_column][\/vc_row][vc_row css_animation=”” row_type=”row” use_row_as_full_screen_section=”no” type=”grid” angled_section=”no” text_align=”center” background_image_as_pattern=”without_pattern” z_index=”” el_class=”noPadding” css=”.vc_custom_1675950205409{padding-top: 4% !important;padding-bottom: 35px !important;}”][vc_column][vc_separator type=”transparent”][vc_column_text css=”.vc_custom_1675949951578{padding-top: 15px !important;padding-bottom: 15px !important;}”]<\/p>\n

Criando queijos \u00e0 base de plantas – Os desafios<\/span><\/h2>\n

[\/vc_column_text][vc_separator type=”transparent”][vc_column_text css=”.vc_custom_1675949999858{padding-right: 15% !important;padding-left: 15% !important;}”]<\/p>\n

Um dos principais desafios para P&D \u00e9 produzir an\u00e1logos de queijo com uma variedade de sabores e texturas de queijo, e com capacidade de derreter, para torn\u00e1-los mais atraentes para os consumidores. Os fabricantes tamb\u00e9m precisam controlar notas indesej\u00e1veis espec\u00edficas \u2013 ligadas \u00e0 base vegetal e \u00e0 natureza do ingrediente.<\/p>\n

[\/vc_column_text][vc_single_image image=”38452″ img_size=”full” alignment=”center” css=”.vc_custom_1675950059124{padding-top: 2% !important;padding-right: 20% !important;padding-bottom: 2% !important;padding-left: 20% !important;}” qode_css_animation=””][vc_separator type=”transparent” up=”15″ down=”15″]Descubra uma receita de an\u00e1logo de queijo<\/a>[\/vc_column][\/vc_row][vc_row css_animation=”” row_type=”row” use_row_as_full_screen_section=”no” type=”full_width” angled_section=”no” text_align=”left” background_image_as_pattern=”without_pattern” z_index=”” el_class=”noPadding” css=”.vc_custom_1675840644767{padding-top: 45px !important;padding-bottom: 35px !important;background-color: #e09b74 !important;}”][vc_column][vc_column_text css=”.vc_custom_1675950274223{padding-top: 15px !important;padding-right: 20% !important;padding-bottom: 15px !important;padding-left: 20% !important;}”]<\/p>\n

Leve os an\u00e1logos de queijo a outro n\u00edvel com as solu\u00e7\u00f5es \u00e0 base de levedura da Biospringer<\/span><\/h2>\n

[\/vc_column_text][\/vc_column][\/vc_row][vc_row css_animation=”” row_type=”row” use_row_as_full_screen_section=”yes” type=”grid” angled_section=”no” text_align=”left” background_image_as_pattern=”without_pattern” z_index=”” css=”.vc_custom_1675951335915{padding-top: 45px !important;padding-bottom: 5% !important;}”][vc_column][vc_column_text css=”.vc_custom_1675951222503{padding-top: 15px !important;padding-right: 20% !important;padding-bottom: 15px !important;padding-left: 20% !important;}”]<\/p>\n

Ingredientes \u00e0 base de levedura: apoiando a inova\u00e7\u00e3o em queijos n\u00e3o l\u00e1cteos<\/span><\/h2>\n

[\/vc_column_text][vc_separator type=”transparent”][qode_elements_holder number_of_columns=”two_columns”][qode_elements_holder_item item_padding=”0px 55px 0px 0px” vertical_alignment=”middle” advanced_animations=”no” item_padding_480_600=”10px 0px” item_padding_480=”10px 0px”][vc_column_text css=”.vc_custom_1675956470300{padding-right: 5% !important;padding-left: 5% !important;}”]As propriedades da levedura abrem um mundo inteiro de possibilidades.<\/strong><\/span><\/p>\n

 <\/p>\n

Os ingredientes \u00e0 base de levedura oferecem uma solu\u00e7\u00e3o natural para alguns dos desafios mencionados acima, particularmente quando se trata de nutri\u00e7\u00e3o e constru\u00e7\u00e3o de sabores complexos e intensos, tornando-se assim ingredientes \u00fateis no desenvolvimento de substitutos de queijo.<\/p>\n

A composi\u00e7\u00e3o dos ingredientes \u00e0 base de levedura \u00e9 naturalmente complexa, e eles s\u00e3o ricos em componentes de sabor como prote\u00ednas, amino\u00e1cidos e nucleot\u00eddeos \u2013 o que explica a grande diversidade e intensidade de sabor dos ingredientes \u00e0 base de levedura. Eles oferecem m\u00faltiplos benef\u00edcios: real\u00e7am sabores e aromas, trazem o sabor umami, contribuem para a redu\u00e7\u00e3o de sal, mascaram notas indesej\u00e1veis e muito mais.<\/p>\n

Utiliz\u00e1-los em diferentes combina\u00e7\u00f5es oferece possibilidades praticamente ilimitadas para construir perfis de sabor salgados, complexos e ricos.[\/vc_column_text][vc_separator type=”transparent” up=”15″ down=”25″][\/qode_elements_holder_item][qode_elements_holder_item vertical_alignment=”middle” advanced_animations=”no”][vc_single_image image=”38460″ img_size=”full” css=”.vc_custom_1675950970951{padding-right: 15% !important;padding-left: 15% !important;}” qode_css_animation=””][\/qode_elements_holder_item][\/qode_elements_holder][\/vc_column][\/vc_row][vc_row css_animation=”” row_type=”row” use_row_as_full_screen_section=”no” type=”grid” angled_section=”no” text_align=”left” background_image_as_pattern=”without_pattern” z_index=”” el_class=”noPadding” css=”.vc_custom_1675954813030{padding-top: 5% !important;padding-bottom: 35px !important;}”][vc_column][vc_column_text css=”.vc_custom_1675954806453{padding-top: 15px !important;padding-right: 15% !important;padding-bottom: 15px !important;padding-left: 15% !important;}”]<\/p>\n

Supere os desafios de criar an\u00e1logos de queijo satisfat\u00f3rios com as solu\u00e7\u00f5es de levedura Biospringer<\/span><\/h2>\n

[\/vc_column_text][vc_column_text]<\/p>\n

Leve os an\u00e1logos de queijo a outro n\u00edvel com as solu\u00e7\u00f5es \u00e0 base de levedura da Biospringer<\/strong><\/p>\n

[\/vc_column_text][vc_separator type=”transparent”][vc_row_inner row_type=”row” type=”full_width” text_align=”left” css_animation=””][vc_column_inner el_class=”lipsbloc” width=”1\/2″ css=”.vc_custom_1675953890355{margin-top: 2% !important;margin-right: 3% !important;margin-bottom: 2% !important;border-top-width: 2px !important;border-right-width: 2px !important;border-bottom-width: 2px !important;border-left-width: 2px !important;padding-top: 35px !important;padding-right: 35px !important;padding-bottom: 35px !important;padding-left: 35px !important;border-left-color: #9acfdc !important;border-left-style: solid !important;border-right-color: #9acfdc !important;border-right-style: solid !important;border-top-color: #9acfdc !important;border-top-style: solid !important;border-bottom-color: #9acfdc !important;border-bottom-style: solid !important;border-radius: 20px !important;}”][vc_single_image image=”38476″ img_size=”full” qode_css_animation=””][vc_column_text]Ferramentas poderosas de melhoria de sabor:<\/strong><\/p>\n

 <\/p>\n

Intensifique sabores de queijo e imite perfis de queijos mais “maturados” com Springer\u00ae<\/sup> Reveal<\/span><\/a>
\nTraga sabor Umami para aumentar o impacto do sabor e a sensa\u00e7\u00e3o duradoura com Springer\u00ae<\/sup> Umami<\/span><\/a>
\nCrie um perfil de queijo aut\u00eantico e sutil com Springer\u00ae<\/sup> Signature<\/span><\/a>
\nMascare ou reduza notas indesej\u00e1veis com Springer\u00ae<\/sup> Mask<\/span><\/a>[\/vc_column_text][\/vc_column_inner][vc_column_inner el_class=”lipsbloc” width=”1\/2″ css=”.vc_custom_1675953881397{margin-top: 2% !important;margin-bottom: 2% !important;margin-left: 3% !important;border-top-width: 2px !important;border-right-width: 2px !important;border-bottom-width: 2px !important;border-left-width: 2px !important;padding-top: 35px !important;padding-right: 35px !important;padding-bottom: 35px !important;padding-left: 35px !important;border-left-color: #81c480 !important;border-left-style: solid !important;border-right-color: #81c480 !important;border-right-style: solid !important;border-top-color: #81c480 !important;border-top-style: solid !important;border-bottom-color: #81c480 !important;border-bottom-style: solid !important;border-radius: 20px !important;}”][vc_single_image image=”38484″ img_size=”full” css=”.vc_custom_1675953979954{padding-bottom: 20px !important;}” qode_css_animation=””][vc_column_text css=””]Contribui\u00e7\u00f5es eficientes para um perfil nutricional mais equilibrado<\/strong><\/p>\n

 <\/p>\n

Melhore o teor de prote\u00ednas sem impactar o perfil de sabor e melhore a capacidade de derretimento com Springer Proteissimo\u00ae<\/sup><\/strong><\/span><\/a> Reduza o teor de sal preservando a intensidade do sabor com Springer\u00ae<\/sup> Reveal<\/span><\/a> ou Springer\u00ae<\/sup> Umami<\/span><\/a>[\/vc_column_text][\/vc_column_inner][\/vc_row_inner][\/vc_column][\/vc_row][vc_row css_animation=”” row_type=”row” use_row_as_full_screen_section=”no” type=”full_width” angled_section=”no” text_align=”left” background_image_as_pattern=”without_pattern” z_index=”” el_class=”noPadding” css=”.vc_custom_1631027418744{padding-top: 5px !important;padding-bottom: 0px !important;}”][vc_column][vc_column_text css=”.vc_custom_1675956493827{padding-top: 15px !important;padding-right: 5% !important;padding-bottom: 15px !important;padding-left: 5% !important;}”]<\/p>\n

Produtos com prop\u00f3sito:
\no compromisso da Biospringer com a inova\u00e7\u00e3o<\/span><\/h2>\n

[\/vc_column_text][vc_separator type=”transparent”][vc_column_text css=”.vc_custom_1630999839381{padding-right: 20% !important;padding-left: 20% !important;}”]<\/p>\n

Os produtos da Biospringer s\u00e3o inovadores, orientados ao consumidor e podem ser utilizados em todos os tipos de aplica\u00e7\u00f5es alimentares: alimentos e bebidas, alternativas l\u00e1cteas e an\u00e1logos de carne, e receitas doces e salgadas.<\/p>\n

[\/vc_column_text][vc_separator type=”transparent”][\/vc_column][\/vc_row][vc_row css_animation=”” row_type=”row” use_row_as_full_screen_section=”no” type=”grid” angled_section=”no” text_align=”left” background_image_as_pattern=”without_pattern” css=”.vc_custom_1631027873312{padding-top: 0px !important;padding-bottom: 20px !important;}” z_index=”” el_class=”noPadding”][vc_column][vc_raw_js]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[\/vc_raw_js][vc_column_text css=”.vc_custom_1679585336832{padding-right: 10% !important;padding-left: 10% !important;}”]\"\"<\/a><\/p>\n

Excelente sabor, textura,<\/strong>
\naroma e apar\u00eancia<\/strong><\/p>\n

 <\/p>\n

A composi\u00e7\u00e3o complexa e \u00fanica da levedura intensifica e traz harmonia.<\/p>\n

 <\/p>\n

Combinados com a expertise da Biospringer, os ingredientes \u00e0 base de levedura oferecem possibilidades infinitas em termos de sabor > Intensifica\u00e7\u00e3o do perfil de queijo (Springer\u00ae<\/sup> Reveal<\/strong><\/span><\/a>), sabor umami (Springer\u00ae<\/sup> Umami<\/a><\/strong><\/span>), notas de sabor espec\u00edficas de queijo (Springer\u00ae<\/sup> Signature<\/strong><\/a><\/span>)<\/p>\n

[\/vc_column_text][vc_column_text css=”.vc_custom_1631020070487{padding-right: 10% !important;padding-left: 10% !important;}”]\"\"<\/a><\/p>\n

Processamento<\/strong>
\nrelativamente baixo<\/strong><\/p>\n

 <\/p>\n

Processo simples composto por apenas 3 etapas:
\nfermenta\u00e7\u00e3o, quebra e separa\u00e7\u00e3o<\/a><\/p>\n

[\/vc_column_text][vc_column_text css=”.vc_custom_1752066699494{padding-right: 10% !important;padding-left: 10% !important;}”]\"\"<\/a><\/p>\n

Textura & Propriedades de derretimento<\/strong><\/p>\n

 <\/p>\n

Springer Proteissimo<\/a>\u00ae<\/sup><\/strong> melhora as propriedades de derretimento de queijos duros.<\/p>\n

[\/vc_column_text][vc_column_text css=”.vc_custom_1752066709687{padding-right: 10% !important;padding-left: 10% !important;}”]\"\"<\/a><\/p>\n

Alto teor<\/strong>
\nde prote\u00ednas<\/strong><\/p>\n

 <\/p>\n

Fonte inovadora de prote\u00ednas<\/a>, Springer Proteissimo<\/strong><\/a><\/span> \u00e9 uma prote\u00edna de levedura que cont\u00e9m 70% de prote\u00edna.<\/p>\n

[\/vc_column_text][vc_column_text css=”.vc_custom_1675954520733{padding-right: 10% !important;padding-left: 10% !important;}”]\"\"<\/a><\/p>\n

Sem al\u00e9rgenos<\/strong>
\nnem OGMs<\/strong><\/p>\n

 <\/p>\n

As cepas de levedura selecionadas para fabricar os ingredientes de levedura da Biospringer n\u00e3o s\u00e3o organismos geneticamente modificados,<\/p>\n

e uma sele\u00e7\u00e3o de produtos possui a certifica\u00e7\u00e3o “Non-GMO Project Verified”.<\/p>\n

[\/vc_column_text][vc_column_text css=”.vc_custom_1675954585593{padding-right: 10% !important;padding-left: 10% !important;}”]\"\"<\/a><\/p>\n

Lista de ingredientes
\ncurta e familiar<\/b><\/p>\n

 <\/p>\n

44% dos consumidores globais est\u00e3o familiarizados ou muito familiarizados com Levedura. *Fonte: “Karott, 2021, n=2140 pessoas”<\/span><\/p>\n

[\/vc_column_text][vc_column_text css=”.vc_custom_1631003685871{padding-right: 10% !important;padding-left: 10% !important;}”]\"\"<\/a><\/p>\n

Baixo impacto<\/strong>
\nambiental<\/strong><\/p>\n

 <\/p>\n

A levedura requer uso limitado de terra. A utiliza\u00e7\u00e3o de coprodutos para produzir levedura reduz o consumo de \u00e1gua e energia.<\/p>\n

[\/vc_column_text][\/vc_column][\/vc_row][vc_row css_animation=”” row_type=”row” use_row_as_full_screen_section=”yes” type=”grid” angled_section=”no” text_align=”center” background_image_as_pattern=”without_pattern” z_index=”” css=”.vc_custom_1675954750953{padding-top: 35px !important;padding-bottom: 3% !important;}”][vc_column]Leve os an\u00e1logos de queijo a outro n\u00edvel entrando em contato com nossos especialistas<\/a>[\/vc_column][\/vc_row][vc_row css_animation=”” row_type=”row” use_row_as_full_screen_section=”no” type=”full_width” angled_section=”no” text_align=”left” background_image_as_pattern=”without_pattern”][vc_column][\/vc_column][\/vc_row]<\/p>\n<\/div>","protected":false},"excerpt":{"rendered":"

[vc_row css_animation=”” row_type=”row” use_row_as_full_screen_section=”no” type=”full_width” angled_section=”no” text_align=”left” background_image_as_pattern=”without_pattern” z_index=”” el_class=”noPadding”][vc_column][qode_elements_holder number_of_columns=”one_column”][qode_elements_holder_item background_image=”38517″ cover=”yes” item_padding=”0 0 0 150px” vertical_alignment=”middle” advanced_animations=”no” item_padding_480_600=”0px” item_padding_480=”0px”][vc_column_text css=”.vc_custom_1675840560278{padding-top: 100px !important;padding-bottom: 80px !important;}”] An\u00e1logos l\u00e1cteos: est\u00e3o se tornando um item essencial na dieta dos consumidores globais? 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