The EIT Food website is not compatible with Internet Explorer. Please visit our website with another browser, like Google Chrome, Firefox and Safari, for the best possible experience.

Favuleux: Developing Fava bean as a sustainable source of high quality protein for food, through optimized genetics, farming & processing

Demand is increasing for sustainably-grown protein sources for human nutrition.

Fava bean is a grain legume which is welladapted to Northern Europe, and is relatively cheap to grow. Two million tonnes are currently produced across the EU-28, particularly in the UK and Northern France. However, it is mainly grown for animal feed, and the crop remains an under-utilised source of dietary protein and fibre in Europe. Furthermore, the crop has shown variability in terms of yield, resulting in a lower attractiveness for farmers. Favuleux will explore the supply chain required to develop fava beans as a sustainable source of dietary protein. A diverse collection of beans will be grown in field trials and evaluated for characters including sustainable productivity, nutrition, and processing quality and efficiency. The project will develop an economically viable and environmentally sustainable pipeline for producing superior healthy food products from fava bean.

Partners

The following partners are involved in the project

NESTLÉ
Roquette
University of Cambridge

Project Lead

Howerd Griffiths
Institution

University of Cambridge

Contact details

hg230@cam.ac.uk

Related projects

BLINK: BeefLink - Traceability within the beef value chain using rapid DNA fingerprinting

BLINK: BeefLink - Traceability within the beef value chain using rapid DNA fingerprinting

Food fraud is in many aspects an appealing activity because the profit margins of this activity can be quite large but the risk of being caught is lower than in...

TriboTec: Protein enrichment and fractionation of side streams by dry tribo-electrostatic separation technology

TriboTec: Protein enrichment and fractionation of side streams by dry tribo-electrostatic separation technology

It is an environmentally friendly process that consumes low energy and no water and is available at a high capacity. The potential for food/feed applications for the fractionation of...

FUNGITIME

FUNGITIME

Context Due to the world’s increasing population and the growing awareness of the food chain’s environmental impact, developing new food ingredients from alternative sources has emerged...

Related articles

Leuven is European Capital of Innovation 2020 Digitalisation

Leuven is European Capital of Innovation 2020

25 September 2020

EIT Food, A Knowledge and Innovation Community funded by the European Union, congratulates the city of Leuven, Leuven 2030 and Leuven MindGate on winning the award for European Capital of Innovation 2020.

What is the role of the Farm to Fork Strategy in achieving zero emissions? Food Loss & Waste

What is the role of the Farm to Fork Strategy in achieving zero emissions?

21 September 2020

As part of the European Green Deal, the Farm to Fork Strategy sets out a vision to change the way Europeans value food sustainability and to position Europe as....