Peas and fava beans have been chosen as raw materials due to their widespread cultivation in Northern Europe, ensuring a short supply chain from field to consumer. Additionally, these crops stand out among other widely used plant protein sources for being non-allergenic and suitable for people with food intolerances.
“We are delighted to start a joint project which allows us to combine the knowledge of the varieties of field pea and bean and the requierments of plant-based protein production technology,” says METK’s senior researcher Kristiina Laanemets.
METK's role is to ensure that the selected pea and fava bean varieties meet both agricultural and industrial requirements, thereby supporting high-quality plant protein production.
To enhance the quality of protein powders, fermentation technology will be utilized. This approach will enable the modification of protein powder composition and properties without the need for additives, eliminating off-flavors rather than masking them. The developed technology is also designed to be energy-efficient and cost-effective. Additionally, researchers are exploring methods to produce protein isolates without traditional acid treatments.
The development of the KAVATECH project represents a significant step forward in improving plant protein processing and production capabilities, providing solutions that have the potential to reshape the global food industry.
The project will run for 36 months and is supported by the EIS.
