Engineering Flavor and Appearance of Swedish Pea Protein for International Competitiveness (PEACE)

Research Project, 2026 – 2028

The PEACE project addresses critical sensory challenges in Swedish pea protein, e.g., bitterness, astringency, beany flavor, and undesirable color, that limit its use in plant-based foods. Despite peas being locally grown and sustainable, only a small fraction is used for human consumption due to these sensory limitations. The project aims to develop clean, scalable technologies to improve taste and appearance, thereby enhancing consumer acceptance and international competitiveness. The project is structured into three interlinked work packages:

WP1: Off-Taste Mitigation: Focuses on mapping the distribution of saponins and tannins during wet fractionation and developing enzymatic (tannase, β-glucosidase) and physicochemical strategies (adsorption, pH/ionic strength tuning) to remove them. These methods aim to reduce bitterness and astringency while preserving protein functionality. Analytical techniques include microwave/ultrasound-assisted extraction, spectrophotometry, HPLC, and LC-MS-QTOF.

WP2: Beany Flavor Removal: Targets volatile compounds responsible for beany aroma using vacuum and steam distillation, and adsorption with activated carbon and ion-exchange resins. Volatile profiles will be analyzed via GC-MS, and sensory trials will validate improvements. The goal is to remove undesirable volatile organic compounds without compromising protein quality.

WP3: Color Enhancement: Investigates pigment-related compounds (phenolics, carotenoids) and processing factors affecting color. CIELAB color metrics, multivariate modeling, and benchmarking against commercial isolates will guide optimization. Technologies from WP1 and WP2 will be evaluated for their impact on color, aiming to enhance whiteness and minimize browning.

The project builds on previous collaborations between Chalmers and Lantmännen (e.g., SwedPea, TastyPeas) and integrates findings from recent studies showing significant up-concentration of off-taste and off-flavor compounds during protein isolation. PEACE will deliver novel, scalable solutions for flavor and color improvement, supporting Sweden’s transition to sustainable, plant- based food systems.

Expected outcomes include:

- Cleaner, neutral-tasting pea protein ingredients

- Enhanced visual appeal

- Increased consumer acceptance

- Strengthened market position for Swedish plant proteins

Dissemination will involve scientific publications, industrial workshops, and patent evaluations in collaboration with Chalmers’ Technology Transfer Office and Lantmännen.