The world of plant-based dairy is constantly evolving, with more and more amazing ingredients hitting the market. After coconut, almond and oat milk, attention is now shifting to an unexpected protagonist: legumes. Yes, you read that right: peas, chickpeas and other edible seeds could soon turn into your favorite dairy products.
Functional and nutritious
Startups around the world are discovering the hidden potential of legumes as a basis for alternative dairy products. One of these is New Zealand-based Andfoods, which has just raised $2,7 million (NZ) to develop “milk”, “milk powder” and “cream”, aptly quote them, with new fermentation technology.
Andfoods' secret lies in the use of edible legume seeds. By separating the liquid and solid parts of these seeds, the company creates a perfect base for its products. Thanks to an innovative process, the startup manages to eliminate the characteristic "plant flavor" and create alternatives that are even "nutritionally and functionally superior" to traditional dairy products.
Versatility in the kitchen
One of the strengths of legume-based products is their versatility in the kitchen. Legume products they promise to blend perfectly into recipes, without altering the taste and consistency of their products. This is why we will find them in desserts, baked goods, creamy foods and frozen desserts.
And we will find them on multiple fronts, too. Andfoods is not the only company to focus on legumes. In the UK, The Good Pulse Company has received £300.000 of public funding to develop a cheese made from yellow split peas. By using whole peas, the company ensures that the cheese maintains the high protein and nutritional content of the legumes.
Other startups like Innovopro develop chickpea-based emulsifiers and egg substitutes for use in plant-based milks, cheeses and desserts. Milkadamia instead works to create an ice cream based on chickpeas and macadamia nuts. If you want my 10 cents, know that I would focus it on the sector: because it is clear that legumes are conquering the world of plant-based dairy products.
Legume dairy products, a future full of possibilities
Even from my perspective (that of a carnivore who has significantly reduced consumption but cannot completely break away) the trend of legume dairy products seems interesting, and for several reasons. First, because it offers consumers an increasingly wider range of choices. Second, because it also opens up new opportunities for farmers and the food industry, giving more profitability to these crops.
And do we want to talk about environmental aspects? Replacing traditional dairy products with legume-based alternatives would still reduce dairy cow breeding (one of the main sources of greenhouse gas emissions and consumption of water and soil).
By choosing legume-based alternatives, consumers can help reduce the carbon footprint of the dairy industry and promote a more sustainable food system. Every glass of pea milk or slice of chickpea cheese represents a small step towards a greener, more equitable future.
Legumes, tasty revolution
In summary, if we are absolutely not sure about insects (mine is a personal position), the "revolution" of legumes in the world of plant-based dairy products speaks volumes to me.
Whether you're passionate about food, health-conscious, or environmentally sensitive, legume-based dairy alternatives deserve my, and probably your, attention. The next time you go shopping, look for these products on the shelves: you could have a taste of the future of nutrition in your hands.
