Contact person
Astrid Ahlinder
Forskare
Contact Astrid
How do we minimize salt in pea based products?
The project has been working on questions related to the high salt content that often exists in food prepared from plantbased products. The work was focused on reducing salt in protein isolates from yellow peas. In addition a consumer study was conducted in a high school in Jönköping.
A method to produce protein isolates from peas (Pisum sativum) that minimizes the use of sodium based chemicals have been developed in the project. The method has been developed to have a low content of sodium and reduced content of antinutrients without compromising yield. The functionality of the isolates were evaluated with regards to chemical and physical properties to understand how they could be used in products.
A life cycle analysis (LCA) have also been conducted on the developed production process to assess its enviromental sustainability. The effect of reduced salt consumption in plant-based foods have also been assessed from a nutritional LCA perspective on a sociatial level.
Recipes were developed with the aim of reducing the salt content of plant-based meals for public schools by balancing salt reduction with other flavours. Consumer testing to assess the strategies was conducted at a high school in Jönköping.
The goal of the project was to contribute with positive effects for the enviroment, public health and ecconomy through:
- Lowered climate impact through increased consumption of tasty and sustainable foods based on plant proteins.
- Improved public health through reduced intake of both salt and substances that inhibit the absorption of essential minerals.
- Strengthening of the Swedish food system and its supply preparedness through domestic cultivation and production of plant proteins.
After two years of research the project has reached an end and the results will be presented in this seminar. We will learn about how to lower the salt content in plant-based foods through the optimisation of the production process, and the effect on sensory preception, consumer preference, nutritional quality and enviromental impacts. The results will also be discussed from an industrial perspective.
We welcome participants from academia, industry and the public sector to take part in the dissemination of the project results and learn more about the opportunities for salt reduction in plant-based meals.
The project has been done in collaboration between Lantmännen, Jönköping municipality, Livmedelsföretagen, and RISE.
The seminar will be held in english.
Webcast
Speakers
Programme
Webcast
Seminariet kommer sändas via Zoom
Speakers
Tim Nielsen
Forskare, RISE
Tim is a senior researcher at RISE who has been working with questions related to salt reduction for a long time. Together with industy, Västra Götalandsregionen and Vinnova a web-based education for salt reduction in food has previously been made: https://www.ri.se/sv/expertisomraden/utbildningar/redusalt-saltreduktion-i-livsmedel
Joshua Mayers
Forskare, RISE
Jun Niimi
Forskare, RISE
Marta Angela Bianchi
Forskare, RISE
Edoardo Desiderio
Forskare, RISE
Karin Arkbåge
Lantmännen
Programme
The meeting is digital and the presentations will be held in English.
- Tim Nielsen: Introduction to the project “Plant-based protein isolates with low sodium content for production of healthy and sustainable foods”
- Joshua Mayers: Producing healthier pea protein isolates – what are the opportunities and trade-offs?
- Jun Niimi: Development of sustainable and tasty meals with low sodium content
- Marta Angela Bianchi : Nutritional quality and health impact of low-sodium pea protein isolate-based meals
- Edoardo Desiderio: Greener proteins, healthier plates: environmental insights on low-sodium pea protein ingredients and meals
- Karin Arkbåge: Industry perspective, Lantmännen
