Peas and beans could make Norway self-sufficient in plant protein
Nofima scientists have used a processing method that allows Norwegian peas and faba beans to become excellent sources of protein for a wide range of food products. The method is based on conventional milling technology and makes it possible to separate protein from starch, raising the protein content in faba bean concentrates to as much as 65 percent.
Nofima scientists have used a processing method that allows Norwegian peas and faba beans to become excellent sources of protein in a number of foods. The method is based on conventional milling technology, and can separate proteins from starch, so that the protein content can reach as much as 65 percent in the concentrate from field beans.
This could lead to more protein-rich foods produced from Norwegian fields – and demand for protein is higher than ever.
“For faba beans, we can increase the protein concentration from around 30 percent to up to 65 percent, and for peas from just over 20 percent to up to 55 percent in the concentrates,” says Nofima senior scientist Svein Halvor Knutsen, who has led the work.
Sustainable technology without chemicals or water
The method of concentrating protein is known as dry fractionation or air classification. Dry fractionation involves milling peas or beans into flour and then separating starch granules from protein particles using an air stream. The process begins by dehulling the seeds, followed by fine milling in a pin mill. Finally, an air stream separates the lighter protein particles from the heavier starch granules.
“This method differs from conventional protein isolation because it does not require water, acids, or bases. As a result, the process is more environmentally friendly and preserves the protein’s native structure,” explains Knutsen.
Protein boost in pulses brings both opportunities and challenges
Pulses are a valuable source of protein and fibre and provide a favourable balance of amino acids – the essential building blocks for growth and function. They also contain bioactive compounds and minerals with positive health impact. This makes Norwegian faba beans and peas a natural fit in a balanced diet.
However, faba beans are not yet suitable for everyone, as they contain two compounds – vicine and convicine – that may trigger favism, a form of anaemia, in individuals with a certain hereditary enzyme deficiency. For that reason, growers predominantly use varieties with reduced levels of these compounds, and in Canada, varieties without vicine and convicine have already been developed.
“At Nofima, we investigate how the composition of peas and beans is affected by variety, season, and region of cultivation. Our results indicate that variety and maturity have the greatest influence on protein levels. However, overall there are only small differences between varieties, and all are well-suited for dry fractionation,” says scientist Gesine Schmidt, who leads the research on raw material composition.
Significant potential for more domestic production
Interest in pulse cultivation among Norwegian farmers has risen sharply in recent years, especially for faba beans. A key factor is their ability to fix nitrogen from the air, which reduces dependency on other fertilizers – an important advantage at a time of high fertilizer prices.
There is still significant potential to expand cultivation areas. With optimized land use, Norway could produce up to 50,000 tonnes of faba beans and 40,000 tonnes of peas annually. That equates to around 20,000 tonnes of pure protein – enough to replace most of the imported pulses currently used for food.
“Norwegian pulses perform just as well as imported ones. Both pulse protein concentrates and starch streams hold great potential for food innovation, providing ingredients for meat alternatives, baked goods, and a wide range of other products,” Knutsen points out.
The most common method for producing such ingredients is extrusion, which applies heat and pressure to shape raw materials into a desired structure. Extrusion makes pulse proteins more water-binding, allowing them to be transformed into products resembling meat, either on their own or in combination with other ingredients.
Watch Film
This animated film shows you the equipment you need to make plantbased meat alternatives.
Nofima has the necessary equipment and knowledge.
Where have the experiments been carried out?
The Food pilot plant at Nofima makes it possible to compare varieties of peas and faba beans and to study their suitability for large-scale production. Nofima experts use the same equipment to examine cereals such as barley and oats.
