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

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

Producing innovate legume-based foods for all

The aim of the LeguComf project is to innovate legume-based foods which have high consumer acceptance.   

We are currently seeing a population-level shift towards more plant-based diets due to environmental concerns and due to the positive health effects this can have.  

Legumes such as peas and beans are a good source of protein and can be used to replace animal proteins when incorporated into a well-balanced diet. However, the use of legumes is associated with undesirable intestinal symptoms in at least a third of population.  

The LeguComf project will use enzyme-aided processing to develop legume-based products which have pleasant sensory properties and lack the compounds that are thought to cause intestinal symptoms. The developed products will be tested in IBS patient volunteers, with comprehensive consumer feedback measured using a mobile app.  

The mechanisms behind the intestinal symptoms associated with legume consumption will also be investigated by analysing the effects they have on gut microbiota. This will increase our understanding about the reasons for intestinal discomfort associated with legume consumption and help to develop new food innovations in future. 

LeguComf will produce well-tolerated legume-based foods for all consumer groups, without compromising palatability of the products. 

Project team

Anne-Maria Pajari Project Lead
University of Helsinki
Outi Mattila
    VTT
    Emilia Nordlund
      VTT
      Abir Mehawej
        BeYou
        Imran Afzal
          PepsiCo

          Related legume project at the University of Helsinki

          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/.

          Contact us

          You can contact us by sending an email to anne-maria.pajari[at]helsinki.fi

          Partners

          The following partners are involved in the project

          University of Helsinki
          VTT, Technical Research Centre of Finland
          BeYou
          PEPSICO

          Project Lead

          Anne-Maria Pajari
          Institution

          University of Helsinki

          Role

          Activity Leader

          Contact details

          anne-maria.pajari@helsinki.fi

          Outi Mattila
          Institution

          VTT

          Emilia Nordlund
          Institution

          VTT

          Abir Mehawej
          Institution

          BeYou

          Imran Afzal
          Institution

          PepsiCo

          Related projects

          Low-Energy Electron Beam (LEEB) to inactivate viruses and microorganisms on heat sensitive raw materials without affecting quality

          Low-Energy Electron Beam (LEEB) to inactivate viruses and microorganisms on heat sensitive raw materials without affecting quality

          Fruits, berries, vegetables, grains, herbs and spices are promoted as healthy foods that are consumed fresh or as part, for example snack bars, breakfast cereals or ready-to-eat meals.

          SureChoc: Sugar reduced chocolate and chocolate chip cookies to meet consumer sensory, naturalness and cost expectation

          SureChoc: Sugar reduced chocolate and chocolate chip cookies to meet consumer sensory, naturalness and cost expectation

          Sugar reduction in foods remains challenging; it is not only the sweetness of sugar but also physiochemical properties and cost that have to be matched.

          SuReBiC: Sugar reduced biscuits and cakes that meet consumer sensory, naturalness and cost expectations

          SuReBiC: Sugar reduced biscuits and cakes that meet consumer sensory, naturalness and cost expectations

          Reducing sugar consumption is essential for health but a huge challenge for the food industry.

          Related articles

          EIT Food South reveals 2020 Activity Report Consumer Behaviour

          EIT Food South reveals 2020 Activity Report

          26 March 2021

          Read our 2020 Activity Report to learn more about EIT Food activities run in Southern Europe.

          Are alternative proteins good for you? Health & Nutrition

          Are alternative proteins good for you?

          16 April 2021

          It is well known that alternative proteins can carry sustainable and ethical advantages over meat, but are we sacrificing our health for the planet’s?