Development of functional fava bean food ingredients

Food companies are seeking to replace egg white in their products for many reasons: cost and supply chain concerns, transitioning to plant based/vegan ingredients for improved sustainability, as well as consumer demand for 'free from' foods. Whilst there are ingredients already available to provide some of the functionality of egg white, they often have associated issues such as odour, or simply aren't sufficiently functional and/or cost effective. For many food producers a genuine alternative to egg white is still a 'holy grail'.

This project seeks to further improve the functionality of a fava bean based egg white replacer already developed by Nandi Proteins. As well as looking to access new applications, the work will also further improve production economics and seek to identify a route to a complete UK-based supply chain from 'seed to food'.