Fermented fava beans: new option for plant-based market

Finland-based food company Foodiq has developed an ingredient for plant-based food alternatives. Named Fabea+, the ingredient comprises fermented fava beans, providing an alternative to mainstream ingredients used in the plant-based market, such as soy, pea or oats.

Fava beans are often only used as isolates and concentrates, but the fermented powder form is one that may offer a base for the production of plant-based ingredients. It is designed to be as tasteless as possible, something that the fermentation process assists with.

Pasi Raito, Chief Business Officer, Foodiq, said the ingredient is vegan, gluten-free, non-GMO and suitable for a FODMAP diet.

Fabea+ was presented to the industry at FI Europe food convention in December, where it was shortlisted in the innovation prize category.

Features of the ingredient include:

• Includes high levels of protein and fibre.
• Can be used to create alternatives to baked goods, dairy, pastas and other applications.
• Made from fava beans, a crop that is sustainable and can be grown almost anywhere.
• Can be rapidly scaled and incorporated into production lifecycles.
• Available as a powder and as a block.

Image caption: iStock.com/Mehmet Hilmi Barcin