Textured Fava Bean (Vicia faba): Manufactured at Scale for Nutrition, Quality and Sustainability

蚕豆是一种成熟的英国作物，可以提高土壤肥力，帮助锁定碳。随着弹性饮食和纯素饮食的增加，再加上饮食中鼓励更多的豆类，以蚕豆为基础的动物蛋白替代品将在整个英国供应链和消费者中处于有利地位。从蚕豆蛋白中获得预期的肉类模拟物或延伸剂的质地是具有挑战性的，但这一挑战已经得到满足。通过使用已经建立的食品加工技术和创新条件的不同寻常的组合，已经制造出了一种可以与其他质地植物蛋白相媲美的产品。主要的食品生产商和零售商认为，从他们的厨房概念工作来看，蚕豆质感显示出了极好的效果。现在的挑战是使用我们的技术，在研究设施中开发出每月生产25公斤的产品，来建造和装备一家年产5000吨的新工厂。质地蚕豆的成功取决于它能否成为一种负担得起的日常食品，因此需要规模化生产。随着批量生产的发生，人们不仅担心产品的质地质量，而且还担心该过程采用高环境标准，例如低投入(能源/水，废物最少)和适当使用同工流。蚕豆必须有干净的标签，在抗营养素方面是安全的，并保留了与蚕豆相关的营养方面。这个项目的团队是那些最初实施了突破性的步骤来从蚕豆中创造纹理的人。为了开始规模化生产，ABMauri正在建设一期测试市场设施。在该项目的9个月内，中小企业将利用这些设施和其他设施进行一系列试验，以确定哪些资本设备可以大规模生产有质感的蚕豆。然后，可以将运往新工厂的潜在设备与运营要求和其他标准进行比较。这些标准包含了我们的首要任务，即高质量的质地产品、可持续性和卓越的营养。为了将这些因素保持在决策的前沿，将有由该项目支付费用的独立顾问，他们的专业知识包括过程效率、蚕豆农艺和豆类营养。该提案的另一个特点是积累了一个传播小组，其中许多人拥有专业知识，从而实现从现场到分支的可见性，管理预期并为我们的决策提供建议。虽然这个项目的所有技术诀窍可能不会被分享，但许多方面都可以被宣传，并应该鼓励人们食用负担得起的英国来源的植物蛋白。

Fava bean (_Vicia faba_) is an established UK crop that improves soil fertility and helps lock in carbon. With the increase in flexitarian and vegan diets, plus the encouragement of more legumes in the diet, a fava based alternative to animal proteins would be advantageous across the UK supply chain and for the consumer. To achieve the textures expected for a meat analogue or extender from fava bean protein was challenging, but this challenge has been met. By using unusual and combinations of already established food processing techniques and innovative conditions a product has been made that compares well with other textured plant proteins. Major food producers and retailers consider, from their kitchen concept work, that the fava texturant showed excellent results. The challenge now is to use our technologies, developed for producing 25kg a month in a research facility, to build and equip a new factory making 5000 tonnes per year. Success for textured fava depends on it becoming an affordable everyday food and therefore requires manufacturing at scale. As volume production occurs, not only is there concern for the product's textural quality, but also that the process embraces high environmental standards, such as low inputs (energy/water, minimal waste) and appropriate use of co-streams. Textured fava must have clean label status, be safe in terms of anti-nutrients and retain the nutritional aspects associated with fava.This project's team are those that originally carried out the ground-breaking steps to create texture from fava. ABMauri, to start scaling production, are building a 1st phase test market facility. Over the project's 9 months the SMEs will use this and other amenities to carry out a series of trials to establish which capital equipment can make, at scale, the textured fava. Potential equipment, destined for a new factory, can then be compared against operational requirements and other criteria. These criteria embrace our starting priorities of quality textured product, sustainability and nutritional excellence. To keep these factors at the forefront of decision making there will be independent advisors, paid for by the project, whose expertise include process efficiency, fava agronomy and legume nutrition. Another feature of the proposal is amassing a dissemination group, many with specialised knowledge, thereby achieving field-to-fork visibility, management of expectations and advising our decisions. Although not all know-how from this project may be shared, many aspects can be publicised and should encourage eating of affordable UK sourced plant proteins.