Healthy living & lifestyle
Most legumes have generally been accepted as being ‘good for you’.
but also better for health and the environment.” One promising area of research is the growing movement towards plant-based meat, driven by concerns for health, the environment and animal welfare. A study from Kansas State University, published in the Journal of Food Science in December 2022, found that pea protein isolate and concentrate have become popular ingredients in texturised plant protein. Understanding the role of starch and fibre in structuring textured pea protein could lead to innovations that reduce costs and increase the sustainability and nutritional quality of meat alternatives while achieving desired textural attributes. While ongoing research and development are critical, political considerations and regulatory landscapes also play significant roles. For example, the EU’s ‘Farm to Fork’ strategy seeks to reduce dependency on crops like soy that are grown on deforested land – a measure further supported by the EU Deforestation Regulation, due to come into effect on 30 December 2025. According to Gijs Kleter, food safety scientist at
Wageningen University & Research, “Soy and cacao, among other commodities, are considered ‘risky’ (alongside coffee, palm oil, timber and livestock). They must be certified as deforestation-free, meaning that products should be traceable to individual farms using geospatial coordinates.” Kleter emphasises that traceability is key. “My colleagues at WFSR, for instance, can determine the geographical provenance of palm oil based on specific compositional features. Major efforts are under way to improve this process.” He also notes that soybeans remain competitively priced and offer several functional benefits that are hard to match with other alternatives, making their substitution challenging.
Emerging alternatives and changing consumer attitudes Meanwhile, other plant-based alternatives are gaining
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favour. Popular options include pea protein, wheat gluten and mycoprotein, with recent additions such as proteins from oilseeds (e.g., canola meal and sunflower meal) and a resurgence of fava beans. However, concerns persist: Kleter highlights worries that increasing consumption of soybean-based products (such as soy drinks, tofu and tempeh) might lead to hormonal effects in pregnant women, children and adolescents. So much so that the UK, Norway and the Netherlands have issued consumer advice notices recommending moderation for these at-risk groups. Other hazards include pesticide residues and natural toxins (mycotoxins) that can form when mould grows on crops in the field or on harvested produce. “Regulated products such as pesticides should always be safe when used according to good practices,” Kleter explains. “During pre-market risk assessments, assumptions are made based on current consumption data; if consumption changes significantly, these estimates must be revised.”
Looking ahead, a recent pan-European survey conducted by ProVeg – in partnership with the University of Copenhagen and Ghent University – offers useful insights into consumer trends. The data suggest that 57% of respondents incorporate legumes into their diets at least once a week, while 28% regularly consume plant-based alternatives and 17% regularly consume legume-based products. Crucially, 43% of consumers plan to increase their consumption, provided that the products remain tasty (53%), healthy (46%) and affordable (45%). Supermarkets have already begun responding by adding more grain and pulse products to their private-label assortments. Examples include Tesco’s quinoa and red split lentils and Dutch chains like Albert Heijn (with its gluten-free lentil pasta) and Jumbo’s three-colour organic quinoa mix. While the growth of private-label products is a promising sign, widespread adoption of plant-based alternatives may still be a gradual process. ●
Ingredients Insight /
www.ingredients-insight.com
5PH/
Shutterstock.com
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