In a study published in Foods by the New Legume Foods team at Linnéuniversitet in collaboration with Lund University, the suitability of the protein isolates made from locally cultivated yellow pea and faba bean to produce meat analogue was investigated.
The meat analogues were produced using the high-moisture extrusion technique, a relatively niche technique in Europe. This technique enables the formation of a fibrous layered structure in meat analogue that mimics the texture of animal flesh. The study shows that the protein isolates from locally grown yellow pea and faba bean could be used as the raw material to produce meat analogue with a layered fibrous structure resembling boiled chicken and beef. The most important factors affecting the texture of the meat analogue were ash, fibre, and protein content and the water-holding capacity of the protein isolates. In addition, the target moisture content, extrusion temperature, and screw speed were also critical factors influencing the texture of the meat analogue.
Read the full study here: