Food industry

Universal genius

The Fava bean (fava bean) impresses with its versatile functional properties: as a texturizer, emulsifier, stabilizer or binding agent, it improves the structure, shelf life and sensory properties of a wide variety of foods.

Their fiber, natural starches and gelling properties make them a key ingredient in innovative recipes, far beyond a pure source of protein.

Modular, convertible, versatile

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Replacement/alternative products

Meat and fish alternatives

As a plant-based source of protein with excellent texture and gelling properties Fava beans are ideal for the production of vegan and vegetarian meat vegan and vegetarian meat and fish alternatives.

It enables the development of juicy, fibrous structuresthat imitate the mouthfeel of animal products.

In combination with other plant proteins, it can also be used to produce high-quality, nutritionally optimized alternatives. can be processed.

Milk alternatives

Thanks to its neutral taste and functional properties, Fava beans are a promising basis for plant-based milk alternativesincluding milk drinks, yogurts, cheese and cream substitutes.

Their naturally high protein content and favorable emulsifying properties support the creaminess and stability of these products, while their sustainable cultivation makes them an attractive alternative to soy or almonds.

Egg alternatives

Fava beans are an excellent basis for egg substitutes, as they naturally have functional properties that can play a similar role to eggs in many recipes. Its proteins support the binding and structure of doughs and batters, while its natural starch and fiber content contribute to a stable texture. At the same time, its neutral taste makes it suitable for a wide range of applications.

Baked goods & pasta

Fava beans are a valuable source of protein source of protein and fiber for the production of bread, baked goods, pasta and other pasta products.

Their properties contribute to structure improvement, freshness retention and nutrient enrichment and offer an attractive solution for gluten-reduced or protein-enriched baked goods.

Snacks & convenience products

The increasing demand for high-fiber snacks makes Fava beans a valuable ingredient for potato chips, bars, muesli and ready meals.

It can be used in the form of protein concentrates, flours or roasted beans as a crunchy and nutritious snack component.

Their functional properties also enable the production of easily digestible, filling and health-promoting convenience products for the modern consumer.

Product development

Thanks to its versatile functional properties, Fava beans can be used specifically to optimization of recipes recipes.

It improves the texture, flavor and nutritional value of food of food and makes it possible to make existing recipes protein-rich, fiber-rich or allergen-friendly recipes. more allergen-friendly.

It can also help to improve the the sensory properties and stability of plant-based products so that they come closer to the familiar mouthfeel of animal-based foods.

R&D

Fava beans offer enormous potential for innovative product developments with plant-based proteins and sustainable ingredients.

In development partnerships, we can further develop Fava beans in a targeted manner in order to open up new textured proteins, functional flours or fermented applications.

Their natural protein structure makes it possible to develop both alternative proteins and clean-label ingredients that can be used in a wide variety of food categories.