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Potential for meat and milk substitutes from pea protein isolates in Germany

Recent developments are still to show whether they will evolve into a longer lasting trend. Processed peas are being used as protein isolates in convenience foods, where they are a quality‐determining ingredient, sometimes in considerable quantities.

In the course of the trend to eat less animal products, vegetable protein sources are needed to offer alternatives to meat and milk.  This trend could be an important lever for the increased cultivation of legumes. 

The aim of this study is to give a first overview of the potentials and perspectives of the use of legumes in food and to show possible impulses for an increased cultivation of legumes. The discussion opens and highlights areas that remain unresolved.

https://www4.fh-swf.de/media/downloads/fbaw_1/fbaw_4/forschungsnotizen/FN-33e_2020_Potentials_and_perspectives_of_food_products_based_on_pea_protein_isolates.pdf

https://www4.fh-swf.de/media/downloads/fbaw_1/fbaw_4/forschungsnotizen/FN_33d_2020_Potentiale_und_Perspektiven_von_Produkten_aus_Erbsenproteinisolaten.pdf

The report is authored by Bruno Kezeya, Wolfgang Stauss,  Marcus Mergenthaler of FH‐SWF Soest

Contact the author Bruno Kezeya <kezeya.bruno@fh-swf.de>

 

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The Leg Value project has received funding from the European Union’s Horizon 2020 research and innovation programme under grant agreement No. 727672.