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

来自豌豆的奶酪专注于对整个豆类种子进行物理加工，将其自然营养推向无与伦比的高度功能性，产生零废物。它可以使淀粉快速物理转化和蛋白质活化，以获得豌豆面粉，为素食奶酪提供所需的质地和油结合，消除对合成乳化剂、不可持续的热带脂肪和胶凝剂的需要。我们的技术还显著减少了豆类种子典型的负面豆子风味和味道，并增强了它们的自然颜色，减少了素食奶酪中的人工香料和着色剂含量。此外，我们的技术解决方案适用于不同的黄豌豆品种，旨在实现快速放大。鉴于豆类种子(豌豆、扁豆、蚕豆)在成分和结构上的相似性，预计我们的解决方案可以很容易地应用于所有豆类，从而最大限度地发挥其应用和业务增长的潜力。成果包括以豆类奶酪功能面粉的形式制造配料的新工艺(平台)、结果基准、早期NDP试验和配料应用验证；所有这些都在实验室规模。这些将验证我们的技术、其应用和市场适合性，同时显著提高公司形象和对筹集私人投资的吸引力。项目成果将为下一阶段具有大量潜在客户的奶酪应用的试点试验和原型开发提供信息。项目成果还将在未来用于其他应用，我们已经在实验室规模的早期原型中进行了试验，使我们能够从相同成分的开发平台开发更多其他细分市场的产品。

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.