Developing tasty and nutritious Swedish pea proteins (TastyPeas)

Research Project, 2023 – 2024

Using Swedish peas as an alternative protein source can increase both environmental sustainability and resilience of the Swedish food system. However, widespread application of the pea protein as an alternative to animal proteins is hindered with two major challenges including its beany flavor (called off-flavor), caused by lipid oxidation during the pea storage and protein extraction, and the presence of antinutrients e.g. phytate. The goal of TastyPeas project is to develop new and scalable technologies to inhibit off-flavor formation in pea proteins and to minimize the content of phytic acid in the pea proteins.