In line with its Master Plan 2020-2030 and with the Sustainable Development Goals established in the 2030 Agenda by the UN, Embrapa defined a strategy to organize its research, development and innovation projects to meet priority challenges that are related to food safety, nutrition and health:

• Developing packagings and/or films with biopolymers with antimicrobial and/or functional properties to package convenience food;
• Mitigating risks of biological contaminants that are relevant to public health and non-tariff barriers (Escherichia coli, Salmonella spp, Staphylococcus spp and Bacillus cereus), as well as agrochemical and mycotoxin residues in animal protein, fish, fruit, vegetables, dairy and grain chains;
• Promoting techniques that quickly detect and prevent chemical and biological contaminants in fresh and processed food to contribute to national programs and to the production sector;
• Reducing losses in animal protein, fruit and vegetable, black pepper and olive production chains caused by pathogens and inadequate storage, packaging and post-harvest practices;
• Implement low-touch activities in production, distribution and commercialization processes of fresh or minimally processed food for health and economic protection of farmers and consumers;
• Adding value to agroindustrial raw materials through geographical indications, collective brands and certifications in grain, fruit, vegetable and animal product chains;
• Expanding the supply of beef, dairy, fish, fruit, vegetable and grain byproducts that meet consumers’ convenience, practicality, sensory and healthiness requirements;
• Optimizing traceability and certification in animal protein, egg, dairy, fruit, vegetable and grain chains, following the standards of control bodies and consumer demands;
• Enabling the production of food with nutritional and functional attributes from grains, roots, vegetables and fruits that are native to Brazilian biomes;
• Enabling the production of plant-based food with sensory and/or nutritional traits that are equivalent to those of animal protein byproducts and cater to vegetarian/vegan consumers or those with specific dietary restrictions or preferences;
• Enabling the production of processed foods that are dairy, fruit, beef and grain byproducts with less use of synthetic chemical compounds such as additives, inputs, and coadjuvants;
• Preparing new food for consumers who are hypertensive, diabetic, obese, celiac and/or allergic to milk, wheat, peanuts, nuts or soybeans and their byproducts;
• Expanding the adoption of animal welfare and good production practices principles, considering new consumption, knowledge and technology trends that add value to fish, beef, dairy and egg chain products.