Sustainable protein enrichment with faba bean | BeneoPro
Vicia faba, also known in the culinary sense as broad bean, fava bean or faba bean, is widely cultivated as a crop for human consumption, and even considered as one of the earliest domesticated legumes.
Our faba bean will be grown with local farmers and its protein obtained via a dry fractionation process in the nearby German factory. This production site will use a sustainable way of production that uses significantly less energy and water than a wet process (the latter which is generally used to make protein isolate).
Nutritional benefits:
- Plant-based protein enrichment
- Allergen-friendly:
Free-from dairy
Food application with BeneoPro FB:
Highly soluble protein
Protein enriched smoothies or vegan dairy-free drinks have become part of consumers healthy lifestyle. Though highly desirable, not always easy to make, as no one likes to see a residue at the bottom of a bottle. Thanks to the high solubility of our faba bean proteins, there is no sediment or sandy taste in your end product. Instead you can offer a beautiful homogenous smoothie with a pleasant mouthfeel to your consumers.
Nitrogen Solubility Index (NSI) of BeneoPro FB
Furthermore, faba protein has good emulsifying and foaming properties, very useful for example when preparing a vegan cappuccino-style drink with our BENEO recipe of dairy-free coffee creamer. Faba protein offer a good homogenous end product that vegans and vegetarians will adore.
Faba bean protein for a sustainable consumer answer
Pulses help to reduce greenhouse gas emissions at farm level. For example, Faba beans provide nitrogen for themselves and subsequent plants and therefore nitrogen fertilisation is not necessary.
Throughout our entire supply chain, sustainability is key with this product line. BENEO is currently investing in a new pulse processing site in Europe, where the chosen production process will be one of low energy consumption in comparison to alternative processes. As such it will overall contribute to BENEO’s carbon neutrality and sustainability targets.
The faba beans for this plant will be locally sourced from farmers contracted by our mother company, Sûdzucker AG, who is a certified member of SAI. As such we focus on growing a sustainable, healthy and resilient agricultural sector, whilst creating strong and secure supply chains. As we manufacture the Faba bean protein, starch rich flour and hulls, the crop will be fully used and completely valorised for functional ingredients.
What do consumers have to say about faba bean protein?
Let’s hear what the consumers have to say about the plant-based protein from faba bean. A recent consumer survey shows that their first impressions are very positive.
Many of them like vegetable-based proteins such as beans and pea. Some of them were very aware of the nutritional value of protein offered by beans. Let’s have a look at their insights.
Faba bean protein range – composition and features
- Ingredient name
- Protein1 (g/100g)
- Carbohydrates1 (g/100g)
- Fibre1
- Features
- Ingredient name
- Faba bean Protein concentrate
- Protein1 (g/100g)
- 612
- Carbohydrates1
- 1.9
- Fibre1
- 17
- Features
-
- Superb solubility
- Good alternative to animal protein (milk, egg, ..)
- Great amino acid profile, complementary to cereals
- Very good emulsifying properties
- Ingredient name
- Faba bean starch-rich flour
- Protein1 (g/100g)
- 22
- Carbohydrates1
- 59
- Fibre1
- 4.7
- Features
-
- Naturally high in protein
- Thickening and binding properties
1 Indicative typical contents; protein values (Nx6.5) (according to EU food legislation)2; Contains min. 60% protein on dry matter
Unveiling the power of faba bean protein
Protein enrichment with highly soluble BeneoPro FB
Explore our range of faba bean protein concentrate and faba bean starch-rich flour. Faba bean protein has good emulsifying, foaming, thickening and binding properties.
Your questions, answered!
Faba bean
What are fabe beans used for?
Faba beans, also known as broad beans, are used for a variety of purposes including human consumption, animal feed, and as a green manure crop. They can be eaten fresh, dried, or processed into products such as flour, protein isolates, and other food ingredients. In light of rising demand for plant-based proteins, faba beans gain in relevance for the food industry.
How much protein contain faba beans?
Faba beans are a rich source of protein, and depending on the variety and growing conditions, they contain approximately 25-30 grams of protein per 100 grams of dried beans. Being further processed using fractionation, e.g. to achieve protein concentrates, the amount of protein is around 60%.
Are faba beans legumes?
Yes, faba beans are legumes. They belong to the family Fabaceae, which includes other legumes like lentils, chickpeas, peas and soy. Like many legumes, the faba bean also forms a symbiosis with nitrogen-fixing bacteria and thus has the ability to bind nitrogen from the air. This means that nitrogen fertilization is not necessary.
