From fields to shelves, locally produced and processed fava beans for meat and dairy analogues
| Reference number | |
| Coordinator | Havredals biodevelop AB |
| Funding from Vinnova | SEK 2 996 740 |
| Project duration | November 2021 - December 2023 |
| Status | Ongoing |
| Venture | Food from the future |
| Call | The good and sustainable everyday food of the future - Innovations for support for Swedish processing of plant-based raw materials |
Purpose and goal
To develop a pipeline to produce meat and dairy alternatives with high consumer acceptance from locally grown fava beans, covering all the steps from bean variety selection to commercialisation of the final products. Our aim is to optimise the processing parameters and methods for protein isolation and texturisation, removal of anti-nutrients, as well as the combination of suitable functional ingredients, for more climate-smart, healthier, and tastier foods that can attract a broader range of consumers.
Expected results and effects
The identification of suitable processing parameters will enable the production of fava bean protein with a high yield, optimal functional properties, and low or no amounts of anti-nutrients. Both fava bean and oat are already available on a large scale in Sweden and the development of an extrusion cooking method for this blend will be important knowledge for the Swedish food industry. Consumer testing done in parallel will ensure the formulation of everyday foods with a high acceptance.
Planned approach and implementation
Fractionation of fava beans will be done using a hybrid dry and wet method (SLU). Anti-nutrients that can interfere with mineral bioavailability and digestibility of proteins will be reduced through soaking and heat treatments (SLU). The resulting fava bean protein will be combined with oat protein to produce low- and high-moisture extrudates (LU). Product formulation for foods with optimal sensory attributes will be developed based on these rich-in-protein materials (Havredals). The food prototypes will be evaluated through sensory analysis and consumer testing (KU).