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

蚕豆是英国一种成熟的作物，可以提高土壤肥力，帮助锁住碳。随着弹性素食和纯素饮食的增加，加上饮食中更多豆类的鼓励，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都是有利的。从蚕豆蛋白中获得肉类类似物或扩展物所期望的质地是具有挑战性的，但这一挑战已经得到了满足。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，生产出的产品与其他纹理植物蛋白相比要好。主要食品生产商和零售商认为，从他们的厨房概念工作来看，蚕豆质地剂表现出了出色的效果。现在的挑战是利用我们的技术，在一个研究设施中每月生产25公斤，来建造和装备一个每年生产5000吨的新工厂。蚕豆的成功取决于它能否成为人们负担得起的日常食品，因此需要大规模生产。随着批量生产的发生，不仅要关注产品的质地质量，而且要采用高环境标准，例如低投入（能源/水，最小浪费）和适当使用共流。纹理蚕豆必须有干净的标签状态，在抗营养方面是安全的，并保留与蚕豆相关的营养方面。这个项目的团队是那些最初从蚕豆中创造出纹理的开创性步骤的人。为了开始规模化生产，ABMauri正在建设第一阶段的测试市场设施。在项目为期9个月的时间里，中小企业将使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纹理的蚕豆。然后，可以将预定用于新工厂的潜在设备与操作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，即优质的质地产品，可持续性和卓越的营养。为了使这些因素成为决策的首要因素，将会有独立的顾问，他们的专业知识包括流程效率、蚕豆农艺和豆类营养。该建议的另一个特点是建立一个传播小组，其中许多人具有专业知识，从而实现从现场到分支的可见性，管理期望并为我们的决定提供建议。虽然不是这个项目的所有技术诀窍都可以分享，但很多方面都可以公开，应该鼓励人们食用价格合理的英国植物蛋白。

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.