Enhancing the nutritional values of wheat protein based products while avoiding over-processing

Important results from the project

Since seitan (wheat-based meat analogues) gives a very good texture and taste, we wanted to start from these to create more nutritious plant-based products. Seitan are naturally low-fat products so focus has been on the protein composition. We have also monitored the phytic acid content, which is very low for seitan. We have come to the conclusion that the best result is obtained by using some sweet lupine, chickpea and field bean in our seitan product. The products taste good but have a better amino acid composition and still a low phytic acid content.

Expected long term effects

A new product has been created with a significantly improved amino acid composition. We have also achieved a higher fiber content. Together with our partner Färsodlarna, we have made a first recipe for burgers. We have run tests in an existing line to be able to manufacture the product. Some run-in tests remain to be able to start, but in principle the product is ready to be manufactured. We will then be able to offer the market a more nutritious burger where the best properties of different Swedish ingredients have been used.

Approach and implementation

1. Initial phase where the market was scanned for suitable partners. 2. Products were tested. 3. Two partners were selected: Färsodlarna and Nordic Seafarm. 4. Development work to find a recipe where products from all three parties could be used. The idea was that algae from Nordic Seafarm could be used as a source of minerals and salt. However, this proved not to be possible as the taste had a negative effect. 5. Recipe was drawn up and taste picture was created. 6. Possible way to produce was worked out.