Yellow pea and faba bean are potential candidates to replace soybean-based ingredients due to their suitability for cultivation in the northern hemisphere, non-genetically modified organisms cultivation practice and low risk of allergenicity. This study examined the functionality of local yellow pea and faba bean protein isolates/concentrate as meat analogue products. The most critical factors affecting the texture properties of meat analogue were also determined. Extrusion was used to produce high-moisture meat analogues (HMMAs) from yellow pea and faba bean protein isolates/concentrates and HMMAs with fibrous layered structures was successfully produced from both imported commercial and local sources. The texture properties of the HMMA produced were mainly affected by the ash, fiber and protein content and water-holding capacity of the source protein. Three extrusion process parameters (target moisture content, extrusion temperature, screw speed), also significantly affected HMMA texture. In conclusion, functional HMMA can be produced using protein isolates derived from locally grown pulses.

The Western diet is characterized by high meat consumption, which negatively affects the environment and human health. Transitioning toward eating more plant-based products in Western societies has been identified as a key instrument to tackle these problems. However, one potential concern is that radically reducing meat in the current diet might lead to deficiencies in nutritional intake. In this paper, we explore a scenario in which meat consumption in Sweden is reduced by 50% and replaced by domestically grown grain legumes. We quantify and discuss the implications for nutritional intake on population level, consequences for agricultural production systems and environmental performance. The reduction in meat consumption is assumed to come primarily from a decrease in imported meat. We use data representing current Swedish conditions including the Swedish dietary survey, the Swedish food composition database, Statistics Sweden and existing life cycle assessments for different food items. At population level, average daily intake of energy and most macro- and micro-nutrients would be maintained within the Nordic Nutrition Recommendations after the proposed transition (e.g., for protein, fat, zinc, vitamin B12 and total iron). The transition would also provide a considerable increase in dietary fiber and some increase in folate intake, which are currently below the recommended levels. The transition scenario would increase total area of grain legume cultivation from 2.2% (current level) to 3.2% of Swedish arable land and is considered technically feasible. The climate impact of the average Swedish diet would be reduced by 20% and the land use requirement by 23%. There would be a net surplus of approximately 21,500 ha that could be used for bioenergy production, crop production for export, nature conservation, etc. Implementation of this scenario faces challenges, such as lack of suitable varieties for varying conditions, lack of processing facilities to supply functional legume-based ingredients to food industries and low consumer awareness about the benefits of eating grain legumes. In sum, joint efforts from multiple actors are needed to stimulate a decrease in meat consumption and to increase cultivation and use of domestically grown grain legumes.

Despite the many benefits of pulses, their consumption is still very low in many Western countries. One approach to solving this issue is to develop attractive pulse-based foods, e.g., plant-based cheeses. This study aimed to assess the suitability of different types of pulse flour, from boiled and roasted yellow peas and faba beans, to develop plant-based cheese analogues. Different stabilizer combinations (kappa- and iota-carrageenan, kappa-carrageenan, and xanthan gum) were tested. The results showed that firm and sliceable pulse-based cheese analogues could be prepared using all types of pulse flour using a flour-to-water ratio of 1:4 with the addition of 1% (w/w) kappa-carrageenan. The hardness levels of the developed pulse-based cheese analogues were higher (1883–2903 g, p < 0.01) than the reference Gouda cheese (1636 g) but lower than the commercial vegan cheese analogue (5787 g, p < 0.01). Furthermore, the crude protein (4–6% wb) and total dietary fiber (6–8% wb) contents in the developed pulse-based cheese analogues were significantly (p < 0.01) higher than in the commercial vegan cheese analogue, whereas the fat contents were lower. In conclusion, flours from boiled and roasted yellow peas and faba beans have been shown to be suitable as raw materials for developing cheese analogues with nutritional benefits.

Berries are considered an ideal source of polyphenols, especially from the flavonoid group. In this study, we examined the flavonoid content in 16 varieties of Swedish lingonberry, raspberry, blueberry, and strawberry. Nineteen flavonoids were simultaneously quantified using external standards. An additional 29 flavonoids were tentatively identified using MS as no standards were available. Quantification was done using HPLC-UV after optimization of chromatographic and extraction procedures. The method showed high linearity within the range of 2–100 μg/mL (correlation co-efficient >0.999), intra- and inter-day precision of 1.7–7.3% and average recovery above 84% for all compounds. Blueberries and lingonberries were found to contain higher contents of flavonoids (1100 mg/100 g dry weight) than raspberries and strawberries (500 mg/100 g dry weight). Anthocyanins were the dominant flavonoids in all berries. The tentatively characterized compounds contribute 18%, 29%, 61%, and 67% of the total flavonoid content in strawberries, lingonberries, raspberries, and blueberries, respectively. Overall, Swedish berries were shown to be good sources of polyphenols.

Cereals are a good source of phenolic acids, most of which are present in bound form. The aim of this study was to develop a method for quantifying total phenolic acids in cereals that includes a robust step for hydrolysis of bound forms. Different hydrolysis procedures were evaluated. Acid hydrolysis, even with subsequent use of enzymes, proved unsuitable for releasing bound phenolic acids from the cereal matrix. Base hydrolysis (3 M, 90 min) resulted in the highest extractability, with average recoveries of 88–108% for cereal phenolic acids. The phenolic acid content in cereals (two cultivars each of rye, barley, and oats, and eight cultivars of wheat) varied up to 2-fold between cereal genotypes and 1.5-fold within genotypes. The highest content was found in rye, followed by wheat, barley, and oats. Ferulic acid dominated in all cereals, amounting to 48–72% of total phenolic acid content.