Teagasc is exploring new potential applications of Irish-grown, high-protein crops in food product development. Currently, research is focused on utilising Irish-grown peas and faba beans, which offer high-protein and dietary fibre benefits, which also have a positive effect on the environment.
The National Prepared Consumer Food Centre at Teagasc, Ashtown, houses key laboratory and pilot-scale equipment, which is used by scientists and the wider Irish food industry for research and development of new and reformulated food products.
The investigation using Irish crops focuses on bakery products, hybrid meat products, snacks and sauces. Researchers at Teagasc have studied and optimised pre-processing and milling capabilities of Irish peas and faba beans, characterised the functional properties of the resulting flours, and incorporated these flours into novel, health-enhanced bakery formulations.
A key piece of technology that has been used to develop new faba bean-based protein products is the twin screw extrusion system, which has led to the development of high-moisture meat alternatives (HMMA) and hybrid meat products by combining indigenous Irish meat with meat alternatives (eg milled faba bean and/or pea, faba bean flour).
Recent research has also investigated new protein extraction methods that improve efficiency and separation of starch and protein compounds, leading to the higher release of proteins from the faba bean matrix. This offers an alternative protein solution to food companies. Most exciting is that our research has shown that Irish peas and faba beans perform well technically, nutritionally and in a range of food applications.
Aim of the research
To develop functional, high-quality ingredients that support healthier diets.Offer greater added value potential for the tillage sector and food industry. Strengthen food security.Improve the sustainability of the Irish food system.What will you see at the protein stand?
See different protein crops in the fieldSee the ingredients and some of the products that have been developed from mainstream protein crops grown by the Irish tillage sector.See the progress made to dateMeet and chat with the researchers
Teagasc is exploring new potential applications of Irish-grown, high-protein crops in food product development. Currently, research is focused on utilising Irish-grown peas and faba beans, which offer high-protein and dietary fibre benefits, which also have a positive effect on the environment.
The National Prepared Consumer Food Centre at Teagasc, Ashtown, houses key laboratory and pilot-scale equipment, which is used by scientists and the wider Irish food industry for research and development of new and reformulated food products.
The investigation using Irish crops focuses on bakery products, hybrid meat products, snacks and sauces. Researchers at Teagasc have studied and optimised pre-processing and milling capabilities of Irish peas and faba beans, characterised the functional properties of the resulting flours, and incorporated these flours into novel, health-enhanced bakery formulations.
A key piece of technology that has been used to develop new faba bean-based protein products is the twin screw extrusion system, which has led to the development of high-moisture meat alternatives (HMMA) and hybrid meat products by combining indigenous Irish meat with meat alternatives (eg milled faba bean and/or pea, faba bean flour).
Recent research has also investigated new protein extraction methods that improve efficiency and separation of starch and protein compounds, leading to the higher release of proteins from the faba bean matrix. This offers an alternative protein solution to food companies. Most exciting is that our research has shown that Irish peas and faba beans perform well technically, nutritionally and in a range of food applications.
Aim of the research
To develop functional, high-quality ingredients that support healthier diets.Offer greater added value potential for the tillage sector and food industry. Strengthen food security.Improve the sustainability of the Irish food system.What will you see at the protein stand?
See different protein crops in the fieldSee the ingredients and some of the products that have been developed from mainstream protein crops grown by the Irish tillage sector.See the progress made to dateMeet and chat with the researchers 
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