Development of a value chain for organically produced peas and beans from the field to the canteen kitchen and catering trade
More and more people in Germany are giving up meat or animal products in their eating behaviour and trying to replace them with plant-based protein alternatives. In addition to animal welfare, aspects of ecological sustainability are playing an increasingly important role for many consumers. For many, it is important that the substitute product imitates meat in terms of appearance, flavour and consistency. However, the use of natural ingredients, regionality and price are also important purchasing aspects. Despite all the crises, sales of organic meat substitutes rose by 4% in 2022 compared to the previous year. Organic pulses from local cultivation represent a good basis due to their high ecological and health value, with peas and field beans in particular being considered suitable raw materials, both in terms of cultivation potential and in terms of food technology.
The project supports the development of a regional organic value chain of field beans and peas for communal catering and gastronomy. On the one hand, this pursues the goal of funding the organic cultivation of local peas and field beans. In addition, the project aims to develop a meat substitute product made from field beans and peas without additives that is suitable for commercial kitchens and whose sensory and nutritional quality meets the wishes and needs of the various target groups in mass catering.
The innovative character of the project results from the framework conditions of production and processing. A contribution can be made to climate protection and to health-promoting and resource-conserving nutrition, imports can be reduced and the level of self-sufficiency at national level can be increased.
The selection of suitable varieties and the sourcing and cleaning of suitable organic raw materials are carried out in collaboration with experts.
This is then processed into a texturate, which is further developed into a ready-to-eat product through seasoning and binding. Product development is based on the results of food sensory and nutritional physiological tests as well as usability and
acceptance tests in cooperating commercial kitchens. This ensures that the product meets the quality requirements of different target groups and is suitable for use in commercial kitchens.
The project results will be published and made available to the entire organic industry. The increasing demand for meat substitutes on the market means that there are prospects of economic success in the increased demand for legumes from organic farming. Against the academic technical background, the product to be developed provides valuable insights into the feasibility of the food technology development of a meat substitute product that is both nutritionally healthy and tasty and suitable for use in commercial kitchens. Knowledge on the production of an extrudate from peas and field beans, in terms of variety selection, texture, food analysis and sensory properties, will be made available to interested manufacturers.
VUMA (2021): Bevölkerung in Deutschland nach Häufigkeit des Konsums von Fleischersatzprodukten von 2028 bis 2021. Statista: de.statista.com/statistik/daten/studie/172354/umfrage/haeufigkeitkonsum von fleischersatzprodukten/fleischersatzprodukten/ (01.09.2023);
POSpulse (2020): Welche Eigenschaften muss ein Fleischersatzprodukt haben, damit Sie es konsumieren? Statista:
de.statista.com/statistik/daten/studie/1192428/umfrage/befragung eigenschaften fleischersatzprodukte/fleischersatzprodukte/ (01.09.2023); Bund Ökologische Lebensmittelwirtschaft e.V. (BÖLW) (2023): BRANCHEN REPORT 2023
Ökologische Lebensmittelwirtschaft (2013): https://www.boelw.de/fileadmin/user_upload/Dokumente/Zahlen_und_Fakten/Broschuere_2023/BOELW_Branchenreport2023.pdf
Demonstrationsnetzwerk Erbse/ Bohne (2020): Hülsenfrüchte auf den Teller. www.legunet.de/fileadmin/legunet/Dokumente/ DemoNetErbo_Humanernaehrung_200603.pdf ) (01.09.2023)
Prof. Dr. Stephanie Hagspihl
Catering • Food Supply
stephanie.hagspihl(at)oe.hs-fulda.de
+49 661 9640-370
Inga Richter
Laboratory engineer / Research assistant
inga.richter(at)oe.hs-fulda.de
+49 661 9640-396
Prof. Dr habil. Marc Birringer
Applied biochemistry for nutrition and the environment
marc.birringer(at)oe.hs-fulda.de
+49 661 9640-385
Stefanie Maxwell
Technical-administrative employee | WKErBo
stefanie.maxwell(at)oe.hs-fulda.de
+49 661 9640-3481
