Production of Swedish pea flour, as a product and as an ingredient in everyday food.

Purpose and goal:

The project aimed to produce a heat-treated Swedish flour based on yellow and/or gray pea, and allow the pea flour to be included in the production of more climate-neutral and healthy foods.

The objective was to produce a complete basis for choosing a full-scale process for the production of a pea flour as a finished consumer and industrial product, with packaging and calculations. Expected results and effects:

The project has identified a working process to heat-treat Swedish yellow and gray pea flour. The project has demonstrated a method where heat treatment through microwave technology of minimally humidified peas gives desirable results both economically and nutritionally.

Continued tests and studies are recommended to ensure the results from completed pilot tests as well as continued product development. Approach and implementation:

The project has been carried out in collaboration between Industriellt UtvecklingsCentrum i Kalmar län AB, Kalmar Ölands Trädgårdsprodukter, Linnaeus University, Swedish University of Agricultural Sciences and RISE Research Institutes of Sweden. The project has had two focus areas: 1. Realize the production of a Swedish heat-treated legume flour, which no Swedish project has so far achieved.

2. Apply the flour in the manufacture of cured meat analogue products together with a number of major national meat and cured meat companies as well as flavor and texture companies.