Interesting read: Emerging crops for novel food and feed products


An article published in 'Taste of Science' highlights that Legumes are a sustainable source of essential nutrients and low-cost protein. It also details that an increased consumption of legumes is one possible solution to reach a more balanced plant-based diet.


The article, developed by Daniela Gruber, discusses how legumes have emerged as a source of nutrients for food and feed, and that new varieties (e.g. field pea, the common bean, faba bean, cowpea and lentil) are being increasingly cultivated and consumed.


The article presents "Blue bean", a 100% vegan “cheese” made mainly from faba beans, developed within the scope of EUROLEGUME.


Interested? Read more at the following link.

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