Research project Leveraging cultivation and processing for improved faba bean protein functionalities in food

General introduction

Faba bean is the focus of the CUPRIFAB project. The faba bean protein value chain, from crop cultivation through processing to ingredient functionality, is examined using complementary areas of expertise to establish meaningful relationships along the entire chain. The shift from animal to plant proteins is crucial for the transition to a more sustainable global food system. To unlock the full functional potential of plant proteins in food, it is necessary to bring together such fields of expertise, which can influence each other's success: core activities and modalities in the may give more favourable or unfavourable results at the protein processing stage. The various choices in that phase (how to extract, heat etc...) may in turn help determine the functionality of the ingredients.

Research approach

The approach in this project is obviously multidisciplinary: In Flemish trial plots, we cultivate field beans as a primary raw material. We focus on the cultivation and characterisation of field beans with different varieties and under different growing conditions. In the post-harvest phase, we apply both wet and dry fractionation to understand the cultivation-related aspects of field beans and their subsequent processing into ingredients. We map the impact of different wet and dry processing steps on the physicochemical and colloidal properties of field bean proteins. Pilot tests follow in both cases. We also aim to develop new mild wet extraction processes to assess their impact on the properties of the proteins obtained. The impact of different processing techniques on the functionality of the obtained field bean protein ingredients during the project will be evaluated to identify potential food applications.

Relevance/Valorization

The main valorization goal of CUPRIFAB is to remove as many barriers as possible for the utilization of faba bean proteins by the food industry. We boost local faba bean production, provide additional possibilities to local farmers in terms of crop diversification and guide them in the selection of the faba bean varieties most suitable for further processing. We further help by making local food industry less dependent on faba bean from other (overseas) regions and by making food( ingredient) producers able to tailor downstream faba bean processing to deliver ingredients with optimum functional properties.

Financing

VLAIO - Agentschap Innoveren & Ondernemen