WP3: Nutrition and Product Development

The overall objective of WP3 is to develop novel food and non-food uses for legumes by screening and processing a range of ingredients and formulations appropriate for regional production systems and historical culture. Raw materials from the farm Case Studies will be used to create nutritional profiles, explore best practice for processing and test prototypes for taste, texture and nutritional elements, ultimately for new markets, including aquaculture.

See also for further information:

• Interview with Marta Vasconcelos
• Poster at C-LIN in Hohenheim
• Recently released: CO2 positive pea-gin Nàdar

Blogposts:

• Making aquafeeds more sustainable: Regional Legumes for Salmon Aquafeeds
• Lentil pancakes on the go
• Demonstration of pasta production with legumes
• Different legumes - different nutritional quality