Sustainable protein alternative: taste less peas
With the growing popularity of plant-based diets, there is a rising demand for a locally produced, environmentally friendly alternative to imported soybeans. Although peas are rich in protein, their distinctive taste becomes challenging to mask when used as a meat substitute in larger quantities for vegan meals.
Around three decades ago, scientists identified a gene responsible for the flavor of peas. However, the research was discontinued at the time due to its lack of practical application. Nevertheless, the changing dietary preferences of people worldwide have revived the interest in flavorless peas, potentially paving the way for a new industry.
"The world has undergone a transformation. More and more individuals are seeking plant-based protein sources instead of relying on animal products. As a result, tasteless peas have suddenly become highly sought after," stated Professor Claire Domoney, a researcher from the John Innes Centre (JIC) in Norwich, involved in this project.
According to Innovate UK, the government's innovation agency, the UK currently imports four million tonnes of soybeans annually for both food and animal feed, with half a million tonnes being used in vegan and vegetarian products. A significant portion of these imports originates from South America, where soy production has been linked to deforestation in rainforest regions.
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