Plant-based culinary foam made from peas offers sustainable solution for baked goods

Researchers at the Fraunhofer Institute for Process Engineering and Packaging IVV in Freising, Germany, have successfully developed a plant-based culinary foam made from pea protein. This innovation, part of the LeguFoam project, provides a potential alternative to traditional egg white foams used in baked goods, offering a solution that supports vegan, sustainable, and ethical food choices.

Culinary foams, derived from the proteins in egg whites, are essential for making baked goods such as cakes and biscuits light and airy. As consumer demand for plant-based products continues to grow, the LeguFoam project addresses the need for a functional vegan substitute.

The team, led by Dr Maike Föste, Senior Research Scientist in the Food Process Development department, chose peas for their neutral flavor profile when processed correctly. To create the foam, the researchers produce a protein concentrate from fine pea flour. The process involves mixing the flour with water to form a suspension, adjusting the pH level with an alkaline solution to dissolve the proteins, and then centrifuging the mixture. Membranes are used to separate and concentrate the proteins further.

The next step involves analyzing the protein concentrate, focusing on its ability to form and stabilize foams. This is critical for achieving the desired texture and structure in baked goods.

Foams form when a liquid mixture is whipped, introducing tiny air bubbles. Proteins stabilize these bubbles by forming a protective film around them. The more effectively proteins attach to the air bubbles, the more stable the foam becomes. To enhance the foaming properties of pea protein, the researchers use high-pressure homogenization to modify the protein structure, improving its ability to create stable foams.

The team also tests the long-term stability of the foam by measuring how much of it remains intact after a set period. Early results indicate that their pea protein foams are approaching the quality of traditional egg white foams.

Initial sensory evaluations of baked goods made with the pea-based foam show promising results. While trained tasters and bakery enthusiasts can still identify subtle differences between the plant-based and egg-based foams, the pea protein version was still deemed tasty.

Dr Föste highlighted the progress made so far. “At this point, our legume-based processing approaches are getting us very close to the quality of animal-derived protein foams.”

The next phase of the project will focus on improving the long-term stability of the foam to further match the performance of egg white foams.

The LeguFoam project, funded by the German Federal Ministry for Economic Affairs and Climate Action (BMWK), aligns with the growing demand for vegan and ethically produced food products. By leveraging years of expertise in legumes and plant-based proteins, Fraunhofer IVV researchers aim to provide a viable alternative for bakers and manufacturers looking to reduce reliance on animal-derived ingredients.

This innovation not only supports the production of sustainable and ethical baked goods but also offers potential applications for other plant-based products requiring stable foams. As the project progresses, legume-based culinary foams may become a key ingredient in vegan baking, helping to expand options for consumers seeking plant-based alternatives.