Danielle Beurteaux

With mounting consumer interest in plant-based eating, alternative proteins are playing a growing role in food formulation. A group of researchers at the University of Alberta is working to make faba beans a more viable option for product developers seeking new protein sources for meat substitutes.

Pulses like faba beans hold promise because they are naturally high in protein as well as environmentally friendly and cost-effective to grow. Meat contains about 23% protein while faba beans can hit 3…

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About the Author

Danielle Beurteaux is a journalist who writes about science, technology, and food (@daniellebeurt and linkedin.com/in/daniellebeurteaux).