Is fava the new soy? Wet fraction ‘optimises’ fava beans for a climate friendly alternative
An excerpt from The Food Navigator Article Is fava the new soy – written by Katy Askew
Danish researchers have developed a new processing method that, they say, means fava beans can be leveraged as an environmentally friendly alternative to soy.
Our experts at SiccaDania are participating in the research. Keld Markedal, Director of Research Development and a part of our Innovation Center has previously being part of the Danish research team at the University of Copenhagen. He said:
”Each plant variety contains a plant-specific composition of secondary plant metabolites that may have impact on the applicability of the plant materials in food applications. Bitter taste and off-flavours, as well as contents of colour precursors and various toxic compounds are characteristic for many plant-based products. This may be a challenge for the use of plant-derived products as food ingredients. Choosing the right processing technology enables reduction of the concentration of these compounds and thereby increase the applicability of plant-based products as food ingredients. New processing technology of legume seeds have been shown to result in high-value plant-based ingredients with no or limited bitterness, light pale to white colour and minimized off-flavour. With minor adjustments the technology can be applied to various legume species including faba beans and peas, as well as soy. This gives the opportunity to produce food ingredients such as functional proteins and fibres from locally grown crops. The technology could e.g. be applied to pea and faba beans in Europe and could even be used on soy in USA and South America making food ingredients directly from the soybeans.”