About the research
Making chocolate mousse or mayonnaise without animal proteins? It’s perfectly possible using plant-based proteins, such as those from faba beans. However, these proteins can be rather temperamental: some are ‘fast sprinters’ (ideal for a light, airy mousse), others ‘strong builders’ (perfect for a firm, smooth mayonnaise). Unfortunately, you can’t tell from the outside of a bean which proteins it contains.
That is why food scientist Elia Veirman (ILVO - KU Leuven) is investigating which factors influence this, such as variety and weather conditions. In this way, he aims to help farmers and food companies predict, right in the field, whether the harvest will be suitable for a light chocolate mousse or a smooth mayonnaise.
Agriculture
Contact Elia
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