Fava bean in transformation - becoming the food of the future in SLU's lab

- Many people were hesitant about the project from the start because faba beans doesn’t taste very good. Is it even possible to make a product that someone wants to eat? says Alejandra Castaneda, who is in charge of tempeh development at the Swedish University of Agricultural Sciences.

Tempeh is a food from Indonesia that is traditionally made from soybeans. But Alejandra Castaneda's research focuses on faba beans and whole-grain oats, to make a product with a smaller carbon footprint. Growing soybeans poses major environmental problems, as does shipping in Sweden. A locally grown and protein-rich alternative is needed, and faba beans and whole-grain oats have that potential.

The problem, and it's no small one, is the taste.

- Because faba beans are not very tasty, they are mainly used as animal feed in Sweden. So my first big challenge was to make them more appetizing, says Alejandra Castaneda.

Fortunately, she had help - from a bacteria and fungi.

When making tempeh beans are first washed, soaked and boiled, then at fungi is added. It forms a white mass that holds together and changes the beans.

- Fermentation gives tempeh its characteristic nutty and umami-rich flavor. In a way, it hides the unappetizing taste of faba beans, says Alejandra Castaneda.

But the fungi does more than that. It affects the bean, making it easier for the body to absorb more of the protein. 

A better mix

Alejandra Castaneda is now experimenting with making tempeh from faba beans and whole-grain oats. The mixture is a hit with taste panels and also makes tempeh healthier. With whole-grain oats, the composition of amino acids (i.e. the building blocks of protein) is better, and fiber and beta-glucan (which lowers blood cholesterol) are added to the food.

Collaboration plays an important role in Alejandra Castaneda's research. At a university in Zurich, her tempeh will be analyzed. With the company Chr. Hansen she is testing how bacteria can improve the product, and a French cooking school will try out new recipes for tempeh.

- SLU can't possibly have all these machines and the expertise needed to analyze and improve tempeh. Having collaboration also provides new ideas and inspiration. Collaboration is crucial for the development of the product to come this far, says Alejandra Castaneda.

Right now, a project is underway to find out which variety of tempeh is the best. At the same time, Alejandra Castaneda is investigating even more closely what tempeh contains, with a focus on amino acids (protein). And conduct labtests that mimics how food is broken down in the human system

- I would love to see the ready-made tempeh sold to consumers. This is a healthy, tasty and environmentally friendly food. I believe and hope that it would be appreciated by many and be useful, says Alejandra Castaneda.