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A UK initiative endeavors to cultivate flavorless pea protein to address unpleasant “beany” aftertaste.

A UK initiative endeavors to cultivate flavorless pea protein to address unpleasant "beany" aftertaste. beany, off flavour problem, pea protein, project, tasteless, UK Food and Beverage Business

The UK-based Germinal initiative is leading the ‘Pea Protein’ project, a collaboration between grass and forage seed specialists and breeders, The John Innes Centre, The Institute of Biological, Environmental and Rural Sciences at Aberystwyth University, and the Processors and Growers Research Organisation. The project aims to grow a tasteless pea protein that can replace soya in human food products.

Pea protein is often used in plant-based meat and dairy food and beverage formulations because it is a ‘complete’ protein. Unlike soya, it is not associated with deforestation in South America. However, pea protein does not taste neutral, and the aftertaste is often described as ‘bitter’ or ‘earthy’, which means other flavors are used to mask it.

This project is driven by the urgent need to replace soya with British protein crops, meeting market demand for taste, functionality, and growing a sustainable alternative. Soya is currently the basis of most plant-based protein options; however, the UK cannot grow soya beans at scale in its climate, and it is also linked to deforestation in South America, leading to accelerated climate change. Last year, the country imported three million tonnes of soya for use in human and animal feed.

Germinal’s non-GM, ‘climate smart’ approach aims to produce a reliable UK-grown protein source that can serve as an alternative to soya in human food products, and pea protein could be the solution. Peas are environmentally friendly, adapt well to the UK climate, enhance soil health by fixing free nitrogen from the air, and even leave some in the ground for the next crop.

Dr. Catherine Howarth at IBERS at Aberystwyth University says, “Peas have an excellent nutritional profile and are an important part of sustainable rotations in UK agriculture. They can help reduce our reliance on imported soya, which will support society in meeting the government’s net zero targets. There is a vast array of products that include peas as an ingredient, and we are excited to be part of this project.”

Innovative research in pea genetics will help develop new varieties that do not have the typical flavor profile, making them tasteless but retaining their nutritional value and remaining environmentally sustainable. The gene for flavorless peas was first discovered in the 1990s by scientists at the John Innes Centre in Norwich.

“This breeding program uses innovative research in pea genetics to develop new varieties without the traditionally associated problems,” said Paul Billings, Managing Director of Germinal UK and Ireland. “This funding continues to drive our innovation journey alongside award-winning Aber High Sugar grasses that can reduce emissions from ruminant grazing animals and a world-first hybrid clover that is resilient and resource-efficient.”

The project hopes to deliver environmental sustainability, provide new economic opportunities for farmers, and progress only the varieties that meet market demands and the agronomic requirements of UK farmers through rigorous testing at the farm level.Overall, the ‘Pea Protein’ project is an essential step towards finding customized solutions for the food industry that consider both climate and consumer interests.

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