Cheese from Peas: Maximising Use and Nutritional Value of UK Pulses for Dairy Alternatives.

豌豆奶酪：最大限度地提高英国豆类乳制品替代品的用途和营养价值。

• 批准号: 10072090
• 金额: $ 33.93万
• 依托单位: GOOD PULSE FOODS LIMITED
• 依托单位国家: 英国
• 项目类别: Collaborative R&D
• 财政年份: 2023
• 资助国家: 英国
• 起止时间: 2023 至 无数据
• 项目状态: 未结题
• 来源: https://gtr.ukri.org/projects?ref=10072090
• 关键词: Cheese; Peas; Maximising; Use; Nutritional

Cheese from Peas focuses on physical processing of whole legume seeds driving their natural nutrients to an unparalleled high degree of functionality with zero-waste generation. It enables rapid physical transformation of starch together with protein activation to achieve a pea flour delivering the desired texture and oil binding for vegan cheeses, removing the need of synthetic emulsifiers, unsustainable tropical fats, and gelling agents.Our technology also significantly reduces the negative beany flavour and taste typical of legume seeds, and enhances their natural colour, reducing artificial flavourings and colourings content in vegan cheese. Additionally, our technological solution is applicable to different yellow pea varieties and designed to enable rapid scale-up. Given the compositional and structural similarities across legume seeds (pea, lentils, fava bean) it is expected that our solution can be readily applied to all legumes, thus maximising its potential of applications and business growth.The outputs include a new process (platform) for making ingredients in the form of functional flours for cheeses from pulses, benchmarking of results, early NDP trails, and validation of ingredients applications; all at laboratory scale. These will validate our technology, its application, and market fit, while simultaneously significantly improving the company profile and attractiveness for raising private investment.The project outputs will inform the next development stage of pilot trials and prototyping of cheese applications with large potential customers. Project results will also be used in the future on other applications which we have already trialled into early laboratory-scale prototypes, enabling us to develop more products in other segments from the same ingredients' development platform.

豌豆奶酪专注于对整个豆类种子进行物理加工，将其天然营养素转化为无与伦比的高功能性，同时零废物产生。该技术可使淀粉快速物理转化，并活化蛋白质，从而使豌豆粉具有理想的质地和油脂结合力，可用于纯素奶酪，无需使用合成乳化剂、不可持续的热带脂肪和胶凝剂。我们的技术还可显著降低豆类种子特有的负面豆腥味和味道，并增强其天然颜色，减少纯素奶酪中的人工香料和色素含量。此外，我们的技术解决方案适用于不同的黄豌豆品种，旨在实现快速规模化。考虑到豆类种子的成分和结构相似（豌豆、扁豆、蚕豆），我们的解决方案有望适用于所有豆类，从而最大限度地发挥其应用潜力和业务增长。（平台）用于从豆类中以奶酪功能性面粉的形式制作配料、结果基准、早期NDP试验和配料应用验证;都是在实验室规模。这将验证我们的技术、应用和市场适应性，同时显著提高公司形象和吸引私人投资的能力。项目成果将为下一阶段的开发提供信息，包括针对大型潜在客户的奶酪应用的中试和原型设计。项目成果也将在未来用于其他应用，我们已经在早期实验室规模的原型中进行了试验，使我们能够从相同成分的开发平台开发更多其他领域的产品。