Fermented bean concentrate emerges from ProVerde in Brazil

The growing demand for sustainable and high-quality plant-based protein sources has spurred innovation in the food industry. In Brazil, researchers from ProVerde, a food-tech startup supported by FAPESP (Fundação de Amparo à Pesquisa do Estado de São Paulo), have developed a promising solution: a protein concentrate derived from fermented common beans.

Common beans, including varieties like pinto and kidney beans, are a staple food in many regions, particularly in Latin America. They are a rich source of protein, fiber, and essential nutrients. However, their digestibility can be hindered by the presence of certain anti-nutrients. Additionally, some consumers find their taste and texture unappealing.

ProVerde's approach addresses these challenges by harnessing the power of fermentation. The process involves controlled manipulation of specific microorganisms to enhance desirable qualities in the beans. In this case, fermentation helps break down anti-nutrients, potentially improving digestibility and nutrient absorption. It may also contribute to the development of beneficial probiotic bacteria, further enriching the nutritional profile of the product.

The researchers at ProVerde didn't stop there. They also focused on improving the overall appeal of the bean protein concentrate. Fermentation is known to influence the flavor and aroma of food products. By carefully selecting the types of microorganisms used in the process, ProVerde aimed to create a more palatable protein concentrate. Additionally, they explored the possibility of adding specific microorganisms to further enhance the product's characteristics.

This innovative approach resulted in a protein concentrate with a significantly higher protein content compared to unprocessed common beans.  Early reports suggest a pleasant taste and improved textural qualities, making it a more versatile ingredient for food applications.

The potential applications of this fermented bean protein concentrate are vast. It could be used as a base for plant-based meat alternatives, protein bars, and other functional food products.  For flexitarians and vegetarians seeking to increase their plant-based protein intake, this new ingredient offers a sustainable and potentially more affordable option compared to established plant-based protein sources like soy and pea protein.

ProVerde's development has garnered attention for its potential to address several key issues in the food industry. It offers a sustainable way to utilize readily available beans, potentially reducing dependence on resource-intensive sources of protein. Additionally, by improving the digestibility and overall appeal of common beans, the fermented protein concentrate could encourage greater consumption of this healthy and affordable food source.

The research team at ProVerde continues to refine their product, with a focus on optimizing the fermentation process and developing cost-effective production methods. With further development and successful commercialization, this fermented bean protein concentrate could become a game-changer in the plant-based protein market, contributing to a more sustainable and diverse food system.