PLANT BASED DAIRY ALTERNATIVES 2021
Sprau
The bean full of life
Faba beans demonstrate huge potential to help both
agriculture and the food industry become more sustainable.
Faba beans contribute to the sustainability
of cereal-dominated cropping systems in various ways, e.g.
by improving biodiversity. In addition, an increased use of
faba beans as protein source for human consumption can
reduce greenhouse gas emissions by helping to replace animal
based protein.
However, the use of beans in the diet is somewhat limited
by the digestive discomfort they may cause. With the
newly launched ingredient Sprau that is no longer the case,
because Sprau is a germinated faba bean. Germination
awakens the metabolic processes within the bean and mobilizes
its nutrient reserve through activation of its own enzymes.
During germination, the bean efficiently degrades
(Photo: Sprau)
the alpha-galactosides that cause the digestive discomfort.
Therefore, this natural process awakens the bean to
its full potential, making it easier for digestion.
The typical strong flavor of faba beans limits their use in
many applications where a beany flavor is not desirable, but
the unique germination treatment gives Sprau a mild, cereal
like flavor that enables multiple applications and diversity in
flavor design. Germination also releases sugars and amino
acids, making the Sprau ingredients favorable for applications
that involve fermentation. Sprau has been successfully
tested in various applications including plant-based yogurt,
tempeh, meat analogues and dry-extruded savory snacks.
By making faba beans more accessible and easier to
enjoy in the everyday diet, Sprau drives the shift towards
more sustainable food production and consumption.
30 · January/February 2021 ¦ international-dairy.com
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