So far, the consortium leader, AN Group, has reported promising preliminary results in field trials, revealing differences in yield and grain quality, both spatially and varietally. For its part, Sanygran has started the first wet and dry extrusion trials using pea concentrate with satisfactory results. Meanwhile, Nucaps has managed to develop encapsulation systems from these concentrates, which show improved thermal and gastric stability, protecting both probiotics and antioxidant compounds.<\/p>\n
In addition, the University of Navarra has validated that pea and bean protein concentrates have suitable techno-functional properties, which has allowed the creation of a first version of emulsions that can be incorporated into bakery products. CNTA has also obtained protein and starch isolates higher than 80% and has created pea and bean hydrolysates, rich in protein and glucose, evaluating their potential as a fermentable base for the growth of microorganisms that produce bioactive compounds beneficial to health, such as GABA and propionic acid.<\/p>\n
Finally, Monbake and El Caser\u00edo de Tafalla have started tests to adjust their processes (temperature, pressure, matrix, etc.) to the incorporation of protein emulsions and isolates in bakery and pastry products, as well as in encapsulated candies. Nagrifood has been actively involved in the coordination and monitoring of the project, organising regular meetings to detect possible deviations and support the partners in their resolution. In addition, the first steps are being taken to carry out a life cycle analysis of the product.<\/p>\n
The HIDROPEP project is framed within the call for aid for Strategic R&D Projects 2023, in challenge 4: ALPES IV (Personalised and Sustainable Food), and is funded by the Government of Navarra.<\/p>\n