The objective of the project is to develop new vegetable foods products from swedish peas and to define new routes for the primary production to produce a pea raw material with optimal properties.
The purpose of the project is to develop new food products from Swedish peas by using therather unique ability of pea proteins to form networks when subjected to specific pressures and temperatures. This makes it possible to develop new and innovative textures in plant based foods. The project also focuses on the primary production step and investigating how different cultivation aspects and ripening degree influence protein functionality and the ability of pea proteins to form different textures. Field triels has been conducted both 2018 and 2019 to investigate this correlation.
The project is funded by Landsbygdsprogrammet within EIP-agri.
Give peas a chance
Food For Progress AB, Lyckeby Starch AB, Västra Skånes Ärtodlarförening