The facility will start in October 2022 and is located in Hedensted, Denmark. The company declined to detail the dimensions of the investment, nevertheless job manager Gijs van Elst revealed capacity will stand at roughly 25,000mt of raw material (fava beans) input.
‘Breakthrough process methodology’
One of the main barriers blocking wider utilization of fava bean protein by plant-based product formulators is the bitter taste and smell that may be connected with the ingredient, van Elst told FoodNavigator. “Until now the barrier for fava beans has been the typical, beany, taste.”
Meelunie is leveraging what it described as’cutting-edge’ processing technologies from SiccaDania along with a’breakthrough process methodology’ developed from the University of Copenhagen and based on research carried out over 17 years. “This process innovation ensures fully neutral taste and odour, which makes it a great allergen-free protein ingredient for food formulators,” we had been advised.
This invention unlocks a host of potential applications, the plant-based innovator continued. “We will produce different types of proteins: protein isolates ideal for dairy alternatives, sports nutrition, beverages as well as protein isolate ideal for meat alternatives and bakery applications. Fava protein in general has proven to have excellent emulsifying properties. Our soluble fava protein shows great and stable foaming properties as well.”
The procedure innovation is also highly efficient, making use of the entire fava bean input. “The fava bean is optimally valorised in our process indeed,” van Elst confirmed.
“The innovative technology does not only capture insoluble protein and starch components like in most other moist processes, but also removes the internal fiber and soluble protein elements, generating four excellent fava ingredients that each have their own unique performance in various foods applicat