Instant noodles are one of the possible foods that could benefit from Australian Export Grains Innovation Centre (AEGIC) research into expanding the use of Australian pulses as a source of plant protein for global markets.
The plant protein market in Australia is predicted to be valued at $3.2 billion by 2030, and this market is growing rapidly across Asia.
Faba beans, yellow peas, red lentils and mungbeans are among the pulses that AEGIC is studying for their potential to be processed into protein. Protein concentrates can be used in an abundance of products, including protein powders, plant-based meats, breads, noodles, animal feed pellets and many other products.
A new $567,000 infrastructure investment from GRDC will allow AEGIC’s Sydney team to continue this research by establishing a new pilot pulse protein processing plant. The new equipment, made possible by GRDC, will support the dry processing of pulse protein, which is more energy and water efficient than wet processing methods.
AEGIC’s research so far has demonstrated that Australian faba beans, yellow peas and red lentils have great potential to be used as protein concentrates in a wide variety of foods.
Published papers by AEGIC in the Legume Science journal highlight the opportunities for these pulses. These studies indicate a range of nutrition within and between pulse species. AEGIC aims to explore this opportunity further to provide food innovators with the knowledge to grow pulse consumption.
Recently, mungbeans have been on the menu at AEGIC Sydney. Including just 15 per cent mungbean protein concentrate in instant wheat noodles boosts the overall protein content by 50 per cent, compared to regular instant noodles. This would allow a company to label the food as a “good source of protein”.
This is a simple but effective example of the potential to increase the use of Australian pulses by capitalising on already-popular products. The pulse protein concentrates under development at AEGIC would have a range of other valued-adding applications across the food and animal feed sectors.
Working with the University of Sydney and a range of industry partners, this research involves evaluating different pulses for processing efficiency, nutritional composition, protein functionality, sensory and shelf-life attributes.
The processing methods under development must ensure that the final product has acceptable texture and quality attributes in terms of flavour, mouth feel and industrial manufacturing requirements.
This research received investment from the Australian Government’s Global Innovation Linkages Program, as well as GRDC’s $567,000 infrastructure investment.
AEGIC is an initiative of the Western Australian State Government and Grains Australia. GRDC provides investment to Grains Australia, which in turn invests in AEGIC.
More information: Daniel Skylas, daniel.skylas@aegic.org.au