Optimized legumes could improve their taste and functionality

Flavors and fragrances manufacturer Symrice has partnered with the Netherlands’ Wageningen University (WUR) to lead the way optimized legumes.

  • The aim of this project is to improve the taste and functionality of pulses, which aims to cover the supply chain of pulses from seed to product.

The Symrise and WUR project aims to contribute alternative protein transition by growing legumes for optimal taste, functionality and sustainability.

“This investment by Symrise and other consortium partners improves product quality and supports biodiversity by growing better varieties of pulses such as peas and beans,” Indian Melanie Stuertzmember of Symrise’s research and technology department.

You may also be interested in: They reveal the environmental impact of alternative protein companies

Development of optimized next generation pulses

A series of advances in plant breeding make the following possible creation of resistant crops and rich in nutrients for the food of the future.

  • Building on this science, crops created from animal proteins that offer “meaty” properties are expanding for commercial purposes.

These new ones improvement systems They are faster because they provide computer vision that offers key grain producers a higher nutrient profile and genetic purity.

In this sense, the American food technology player In partnership with Tropic Biosciences, a UK-based agri-food technology company focused on tropical crops, to boost new banana and coffee varieties with genome-editing technology.

In other recent advances, the effect of pea protein has received a boost from a new Equinom artificial intelligence (AI) which improves the crop’s ability to deliver desirable traits optimized for food applications, including high protein content.

You may be interested: They are researching new meat analogues with alternative plant proteins


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