Work package updates · 16. September 2020

Cooking together with legumes - in pandemic times only a digital opportunity, everyone in her and his own kitchen. Report about the Disco Soup event organised by Slow Food.

Work package updates · 08. September 2020

Bread and cereals have been the symbol of nutrition for the world's population for many centuries. This also applies to legumes like for example peas, beans or lentils. Thanks to the progressive development of technology, it is now possible to combine the best of both worlds by processing the legumes into flour and then working them into a dough, thus producing a tasty and qualitatively improved bread.

Videos · 12. August 2020

As part of the field trip during the 2nd TRUE LIN Workshop which took place in Porto, all TRUE members were invited to a show cooking event at "Mercado de Bolhão".

Case study reports · 17. August 2018

Across the EU 20-45 % of food is consumed outside the home. Vegetarian and vegan menus are gaining stronger footholds in the European restaurant scene and consumers want more options.This case study carried out analysis about how supply chains to the food service market are structured and how suppliers of legumes and pulses could engage in the supply chains. We find a strong focus on greening the menus to provide alternatives to meat-based dishes.

General project information · 01. July 2018

Recent years have seen an increase in meat consumption per capita in developing countries and a new trend in reducing meat consumption in industrialized countries. Decreasing meat consumption needs to be replaced by a high-protein diet based on plant proteins, resulting in a growing market for new products, a major source of protein-rich foods being legumes. Yellow pea is a power-packed protein source that is allergen-free and gluten-free for vegetarian, vegan and health-conscious consumers.

Case study reports · 11. June 2018

Legume proteins are not only of high quantity but also have a very balanced amino acid profile, possibly making them suited to replace fishmeal, which is an unsustainable resource, and/or soybean (mostly imported and GMO) in the diets for fish in aquaculture. Our case study aims to provide well-balanced, healthy feed formulations for regional aquaculture facilities that are mainly originating from organic, sustainable and local resources.

Case study reports · 25. February 2018

The European retail market is experiencing a rapid and consistent increase in consumer demand for new products made with plant protein. This trend has led to a huge number of new foods made with legumes being introduced across the EU. As an ongoing activity in TRUE project, innovation in the retail market is monitored by Work Package 4 to spot new products.