Researcher Pitch: 'Processing of tasty and nutritious pulse ingredients by dry fractionation and sourdough fermentation' v. Maarten Schutyser

Processing of tasty and nutritious pulse ingredients by dry fractionation and sourdough fermentation

"Global demand for plant protein is rising with consumers switching to a plant-based diet. Pulse protein isolates are in high demand but their production is very inefficient. Dry fractionation is an attractive more sustainable approach, but its protein concentrates often contain undesired bitter flavours and antinutritional factors (ANFs). We propose the development of sourdough fermentation procedures for the dry-enriched protein ingredients to improve sensorial and nutritional properties and reduction of ANFs. We will develop plant-based specific starter cultures via selection and improvement and develop a scalable fermentation procedures to process nutritious and tasty pulse ingredients."