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BIONÆR-Bionæringsprogram

GreenPlantFood - Green technology for plant-based food

Alternative title: Grønn teknologi for plantebasert mat

Awarded: NOK 27.6 mill.

Planning started early to utilize the growth season for field trials in peas and faba bean. Through contact with breeding companies in Europe, seed samples of the most relevant commercial and newly developed varieties were collected and laid out in field trials. These samples are used to assess food grade quality, particular in faba bean, and to explore if food grade quality will be achieved under Norwegian conditions. Attack of the disease chocolate spot (Botrytis fabae ) was prevalent in faba bean, and also pea moth (Cydia nigricana) was seen in some field trials. Since both can affect food grade quality, this needs focus in the development of the protein crops in Norway. To access their basic chemical quality and their potential towards food and food ingredients specific analysis of oligosaccharides (FODMAPS) and antinutrients such as phytic acid, vicine and con-vicine have been initiated. These investigations are crucial for the identification of which varieties of field peas and faba beans that have the largest potential as Norwegian crops for right food quality and with potential profit for domestic producers, processing industries for the benefit of Norwegian consumers. The approach towards ingredients from green processing is primarily based on dehulling and air classification acquired using infrastructure equipment ?Matpiloten? at campus Ås. The fractionation technology has enabled production of protein concentrates from peas, beans and barley with a protein content typically of 45, 60 and 25%, respectively. The experiments will also include new oat varieties in collaboration with Norgesmøllene and Lantmannen Cerealia. Different plant protein concentrates are being extruded as such or in combinations with commercial pea protein obtained from AM Nutrition and other commercial suppliers. To obtain ingredient for production of meat replacers both high and low moisture extrusion have been performed. Fundamental parameters related to recipe and extrusion conditions (screw configuration, screw speed, temperature, feeding rate and water content) are being continuously optimized. Ingredients produced are used in the production of plant type sausages and burgers in close collaboration with FlowFood in the Nofima meat pilot plant facility. Improving the fractionation technology towards increased protein content is also producing a side stream rich in starch and oligosaccharides which must be used by the food industry to the able to claim a sustainable food production. The use of oligosaccharides as specific substrates for bacterial precision fermentations and starch as a texturizer in food formulations are two initial approaches being investigated. Data acquired from the content of basic constituents with nutritional relevance in all raw materials and milling fractions and the processes involved for ingredients and prototype production are being included in LCA and calculations of environmental, social and economic sustainability.

A primary goal in “GreenPlantFood” is to contribute to restructuring the farm to fork food systems in Norway towards a more sustainable and “green” value chain as demanded in the Government's draft “Klimakur 2030”. A shift towards increased use of plant food has positive effects on health and environment . To actually achieve this, there is a strong need to find and develop new, healthy, and attractive plant-based food products. We aim to do this based on pulses and cereals grown in Norway. To maintain national food self-sufficiency and employment, and competitiveness of the Norwegian agricultural sector and food industry there is need for more knowledge on the selection of suitable plant material combined with green technology processing. Furthermore, a project looking at extended utilisation of protein sources, needs to focus on their complete utilization, including side streams. Pulses (peas and faba beans), together with cereals (oat and barley), are realistic candidates for extended food uses as is, or as protein sources. It is also a goal to find replacement for soya, which is imported and have a negative environmental footprint. Pulses are high-quality protein sources but contain a range of different compounds (polysaccharides, fat, polyphenols, anti-nutrients etc) that needs attention through green processing solutions. Farmers and advisors will benefit from understanding which varieties to grow, the best suited regions and quality parameters sought by the Norwegian food industry for plant-based products. “GreenPlantFood” will create value in the Norwegian plant food chain by, increasing the production of plant sources, developing production of healthy and attractive plant products and meals, create understanding how to overcome economic and social bottlenecks for increased production and sales and improve communication of scientific results and knowledge to industry, large supermarket chains, policy makers and consumers.

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BIONÆR-Bionæringsprogram