Unlocking Fava Beans for Sweden’s Protein Independence (FAVOUR)

Research Project, 2026 – 2028

Fava bean, a locally adapted legume with high protein content, has strong potential to enhance Sweden’s protein self-sufficiency. However, all fava beans currently produced in Sweden are traded between farms for feed, resulting in a fragmented, feed-grade value chain with significant knowledge and infrastructure gaps. The goal of FAVOUR is to support Lantmännen in securing Swedish fava bean transition from feed to food by systematically engineering its value chain, from cultivation to processing and final food applications with a knowledge-based approach. Within 3 work packages, we will (i) engineer key agronomic, storage, and handling factors that influence fava bean protein yield and quality, (ii) develop and adapt processing technologies for Swedish fava bean to improve its protein color, flavor, nutritional value, and finally (iii) demonstrate the developed technologies at pilot scale and validate the fava bean protein quality and competitiveness in various food applications in collaboration with industrial partners. FAVOUR’s outcomes will be adapted by Lantmännen to enable industrial-scale processing of Swedish fava beans and accelerate their market entry. In the long term, FAVOUR will enhance Lantmänenäs' competitiveness by accelerating and facilitating the use of fava bean as a core component in their locally produced protein portfolio and its diversification.