Ancient technique can improve the bland taste of beans

Ancient technique can improve the bland taste of beans Swati Mestri Scientific Editor Andrew Zinin Chief Editor 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. New flavors—including umami 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. A natural alternative to additives 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. Fermentation can also extend shelf life and, in some cases, contribute beneficial microorganisms. From cheese selections to plant-based selections The potential extends far beyond faba beans alone. According to the researchers, fermentation and specialized microorganisms may help create a broader range of plant-based foods—an area that Jespersen and her colleagues at the Department of Food Science are focused on. Denmark has long been a global leader in dairy innovation, where microorganisms are used to create a wide range of flavors and textures. The new findings suggest that similar approaches can be applied to plant proteins, allowing researchers to tailor flavor profiles by selecting specific bacteria. This represents an important step toward developing plant-based products from beans and peas with more appealing flavors. "Imagine being able to serve a plant-based platter in the same way we serve a cheese platter today—with a variety of products that taste good, offer diversity and have a high protein content," says Jespersen. Key concepts OdorantsProvided by Niels Bohr Institute