This article has been reviewed according to Science X's editorial process and policies. Editors have highlighted the following attributes while ensuring the content's credibility: Faba beans are rich in protein and can easily be grown in Denmark—yet they are more often used as animal feed than as food for people. One of the main reasons is that their flavor does not meet consumer expectations compared with beef, pork or chicken.
Researchers from the University of Copenhagen aim to change that. In a new study, they demonstrate how fermentation with well-known bacteria can reduce the characteristic "beany" off-flavor, create new flavor compounds and improve the quality of plant protein. Understanding this is crucial, as flavor remains one of the main barriers to choosing plant-based protein.
"Consumers want food that resembles what they already know. A plant-based alternative to meat should not taste like beans. With natural fermentation, we have managed to reduce off-flavors in faba beans that give them a distinctive 'green' taste, while at the same time improving the overall flavor," says senior author Lene Jespersen, a professor in the Department of Food Science.
In the study, the researchers fermented protein extracts from faba beans using selected bacteria. They then analyzed how the chemical profile of flavor compounds changed. This allowed them to identify which bacteria were most effective at reducing unwanted flavors while simultaneously generating new aromas.
"We can see that the plant protein from faba beans can develop nutty and umami-like flavors during fermentation. These are flavors that consumers generally appreciate, and this may make beans more attractive as a food ingredient," says Jespersen. In addition to improving flavor, fermentation may offer an alternative to the use of additives in food production.
Fermentation is an ancient technology used in products such as bread, yogurt and beer, and it is also a natural process. "We want to support industry efforts toward what is known as clean labeling—meaning products without additives or E-numbers. This is something many consumers are increasingly looking for," explains Jespersen.
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