Ancient technique set to change the flavor of beans
Økologisk NuThe fava bean could become an important part of the green transition because it is rich in protein, easy to grow in Denmark, and fixes nitrogen from the air on its own. Nevertheless, it is not exactly popular among Danes and today more often ends up as animal feed than on our own plates. According to researchers from the University of Copenhagen, the taste may be an obstacle to making fava beans more popular as a food. In a new study, they have therefore shown how fermentation with familiar bacteria can remove unwanted bean flavors, create new taste nuances, and improve the quality of the plant protein. “We consumers want something that resembles what we already know. Therefore, a vegetarian alternative to chicken should not taste like beans. Through natural fermentation, we have succeeded in removing some of the off-flavors in fava beans that give them a very characteristic ‘green taste,’ while also improving their flavor,” says the study’s senior author, Lene Jespersen, a professor at the Department of Food Science, in a press release. **Interesting flavors familiar from umami** In the study, the researchers fermented protein extracts from fava beans with selected bacteria. They then analyzed how the chemical flavor compounds changed. This enabled them to investigate which bacteria were best at removing unwanted bean flavors while creating new aromas. “We can see that the plant protein from fava beans can develop both nutty flavors and umami flavors when we ferment it. In the long term, this could make the bean more interesting to consumers, because we know that these are flavors they like,” she says. This means that it is actually possible to eat fava beans several times a day and have a new taste experience each time, because fermentation can be controlled to produce different flavor variations, she explains to Økologisk Nu. Fermentation also counteracted the process in which the aldehyde content increases in dried fava beans, giving them an undesirable green-pea-like flavor. **Avoiding ultra-processing** In addition to promoting new and appealing flavors, fermentation can also be a way to avoid additives. It is a natural process that has been used for thousands of years in the production of products including bread, yogurt, and beer. “We want to help the industry work according to what is known as ‘clean labeling.’ This means making products without additives and without E numbers, which many consumers are asking for,” explains Lene Jespersen. At the same time, fermentation has the advantage of extending shelf life and, in some cases, contributing beneficial bacteria. **A plant-based spread instead of a cheese board** However, the potential extends far beyond fava beans alone. According to the researchers, the work on fermentation and microorganisms, which Lene Jespersen and her colleagues at the Department of Food Science focus heavily on, could help create a wider range of plant-based foods. For decades, Denmark has been among the world leaders in developing dairy products, in which microorganisms are used to create different flavors and textures. The researchers now show that different bacteria can create different flavor profiles and that, in principle, the taste of plant protein can therefore be tailored. This is an important step toward developing plant-based products made from both beans and peas that simply taste better. “Just imagine if you could put together a plant-based spread in the same way as a cheese board, where you could sit and enjoy many different products that taste good, are varied, and have a high protein content,” says Lene Jespersen.
The faba bean could become an important part of the green transition because it is rich in protein, is easy to grow in Denmark and fixes nitrogen from the air itself.
Nevertheless, it is not exactly popular among Danes and today more often ends up as animal feed than on our own plates.
According to researchers from the University of Copenhagen, the taste may be an obstacle to making faba beans more popular on our plates.
In a new study, they have therefore shown how fermentation with well-known bacteria can remove unwanted bean flavours, create new flavour nuances and improve the quality of the plant protein.
"We consumers would like to have something that resembles what we know. Therefore, a vegetarian alternative to chicken should not taste like beans. Through natural fermentation, we have succeeded in removing some of the off-flavours in faba beans that give them a very distinctive ‘green flavour’, while also improving the taste," says the study’s senior author and professor at the Department of Food Science, Lene Jespersen, in a press release.
Interesting flavours that we know from umami
In the study, the researchers fermented protein extracts from faba beans with selected bacteria. They then analysed how the chemical flavour compounds changed. In this way, they were able to investigate which bacteria were best at removing unwanted bean flavours while also creating new aromas.
"We can see that the plant protein from faba beans can develop both nut-like flavours and umami flavours when we ferment it. In the long term, this could make the bean more interesting to consumers because we know that these are flavours they like," she says.
This means that you can actually eat faba beans several times a day and have a new taste experience each time, because fermentation can be controlled and produce different flavour varieties, she explains to Økologisk Nu.
Fermentation also counteracted the process in which the content of aldehydes increases in dried faba beans, giving them an undesirable green-pea-like flavour.
Avoid ultra-processing
In addition to fermentation being able to promote some new and pleasant flavours, the technique can also be a way to avoid additives. It is a natural process that has been used for several thousand years to produce, among other things, bread, yoghurt and beer.
"We would like to help the industry work according to what is called 'clean label'. This means making products without additives and without E numbers, which is something many consumers are asking for," explains Lene Jespersen.
At the same time, fermentation has the advantage that it can extend shelf life and in some cases also contribute beneficial bacteria.
A plant-based spread instead of a cheese board
However, the potential extends far beyond faba beans alone. According to the researchers, the work with fermentation and microorganisms, which Lene Jespersen and her colleagues at the Department of Food Science focus heavily on, can help create a wider range of plant-based foods.
For decades, Denmark has been among the world leaders in the development of dairy products, where microorganisms are used to create different flavours and textures. Now the researchers show that different bacteria can create different flavour profiles, and that it is therefore in principle possible to tailor the flavour of plant protein.
This is an important step towards being able to develop plant-based products from both beans and peas that simply taste better.
“Just imagine if you could put together a plant-based spread in the same way as a cheese board, where you could sit and enjoy many different products that both taste good, are varied and have a high protein content,” says Lene Jespersen.