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Innovative tools to produce legume-based foods for increased consumer acceptance (LeguComf)

Innovative tools to produce legume-based foods for increased consumer acceptance (LeguComf)

A population-level shift towards more plant-based diets is urgently needed because of environmental reasons, but also due to its health effects.

Legumes such as peas and beans are rich in protein and can thus replace animal proteins in human diet. However, the use of legumes is associated with undesirable intestinal symptoms in at least a third of population. The aim of this project is to produce well-tolerated legume-based foods for all consumer groups. Enzyme-aided processing is used to develop products with pleasant sensory properties and without compounds that may cause intestinal symptoms. The developed products are tested in healthy human volunteers, who report their feelings, sensations, and possible symptoms after eating the products by using a designed mobile app that enables online measurement of consumer feedback. The activity should not only enable innovation of legume-based foods with high consumer acceptance, but also reveal reasons behind the intestinal discomfort.

Leg4Life

University of Helsinki is currently involved in another legume-related project as well. Leg4Life is a joint project with the University of Helsinki, Natural Resources Institute Finland and Finnish Institute for Health and Welfare. Find more info on the project's webpage: https://www.leg4life.fi/en/project-info/.

Partners

The following partners are involved in the project

UNIVERSITY OF HELSINKI
VALIO
VTT
BEYOU

Project Lead

Anne-Maria Pajari
Institution

University of Helsinki

Contact details

anne-maria.pajari@helsinki.fi

Tuula Tuure
Institution

Valio

Antti Nyyssölä
Institution

VTT

Emilia Nordlund
Institution

VTT

Abir Mehawej
Institution

BeYou

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