Danish Research Finds Fava Beans More Climate-Friendly Protein Alternative than Soy
Researchers at the University of Copenhagen have found a way to make protein powder using fava beans. They say favas offer a better alternative protein for the environment than soy, in part because they can be cultivated in Denmark and don’t have to be imported. The researchers used ‘wet fractionation’ to remove substances that would otherwise inhibit the digestion of the protein from the fava beans. They report that properly processed fava bean retains a naturally bright colour, along with a neutral taste and good texture that suit the product to food manufacturing.