A strong pulse - resilient Swedish grain legume supply from field and factory to fork

Resilient supply of domestic grain legumes for human food will increase Sweden’s disaster preparedness and feed the population in an uncertain future.

Grain legume cultivation and processing will increase food system resilience by added nutrients, less need for fertilizer, low environmental impact, and exploiting growing conditions in Sweden.

This project aims to create a more sustainable, resilient food system by expanding Swedish capacity for growing plant-based proteins; optimizing production chains by increasing primary production of grain legumes; and developing novel foods from a plant-based intermediary (hydrogel).

In work package (WP1), we will simulate expanded Swedish grain legume production and assess economic and environmental impacts.

In WP2, we will optimize potential Swedish grain legumes as model substrates and develop pre-treatments to reduce anti-nutritional factors and off-flavors, moderate particle size and improve gel stabilization in plant-based proteins.

WP3 will investigate interactions between protein gel matrix and flavor additives to improve texture, sensory properties and flavor release in the food matrix.

In WP4, we will assess the resilience of primary and secondary domestic grain legume production and evaluate effects on resilience of exposure to severe disturbances.

Policy support will be developed in WP5, in close collaboration with researchers in food science, agricultural economics and policy, and environmental science and technology.