Lab to Market: Natural Oat ß-glucan elevating flavour and health in Plant protein- pioneering clean-label foods

The inherent beany taste and bitterness of legumes, faba beans and yellow peas, pose problems in plant-based diets. They can be masked by costly e-coded additives, but there is growing consumer demand for clean-label products.

This project aims to replace flavour modifiers with oat bran-derived β-glucan, a natural hydrocolloid that enhances the sensory qualities of plant-based foods while preserving nutritional value.

The first task (WP1) will be laboratory work to develop and validate oat bran extraction and treatment methods to maximise β-glucan off-flavour masking ability.

Next, scaled-up lab-scale and pilot tests (WP2) will assess the sensory performance and scalability of β-glucan in high-protein bread.

The finally (WP3) is economic evaluation of production costs and market potential for β-glucan-enriched foods, focusing on clean-label integration.

Expected outcomes are refined β-glucan extraction protocols, verified sensory improvements in high-protein bread and detailed economic feasibility report.

Project results will be disseminated through scientific publications, industry presentations and workshops to the scientific community and the food industry.

By using oat bran β-glucan, this initiative will reduce product-alien additive use, enhance nutritional quality, support sustainable agricultural practices and promote healthier dietary trends, thereby positioning β-glucan as a viable, sustainable flavour modifier in food.