This interview explores the fast-rising interest in plant-based proteins and the role faba beans can play in future-proofing food innovation. Product Manager Functional Proteins, Fréderic Fernandes, shares insights on consumer expectations, technical functionalities, nutritional qualities, and sustainability benefits of BENEO’s faba bean ingredients. From clean-label production and supply security to hybrid applications and cost advantages, the discussion highlights why this ancient crop is gaining traction across bakery, dairy alternatives, sports nutrition, snacks, and meat alternatives. The piece also sheds light on BENEO’s new pulse-processing site in Offstein and how it supports a more resilient and sustainable protein landscape.
In this article, we explore:
- Why plant-based protein demand is rising
- What consumers expect from plant-based proteins
- Why BENEO chose faba bean
- Applications for faba bean ingredients
- Nutritional characteristics of faba bean
- BENEO’s dry fractionation process
- Sustainability benefits
- Supply security and cost effectiveness
- The future: hybrid and mainstream plant-based concepts
A journey through nutrition, technical properties and sustainability
When you walk through supermarket shelves today, one claim appears everywhere; from bakery to dairy, snacks and meat alternatives: “high protein.”
With 8 in 10 consumers worldwide showing strong interest in protein, more producers continue to launch protein-enriched foods.[i] And this trend keeps growing. However, a subtle shift in demand is underway, as the market responds to changing consumer requirements. Although animal proteins are still dominant, more consumers are bolstering their protein consumption with plant-based options. In this interview with Fréderic Fernandes, Product Manager Functional Proteins at BENEO, we dive into the plant-based protein trend and uncover the potential of an ancient crop for food innovation – the faba bean.
Hi Fréderic, thanks for sharing your insights with us. First, let’s set the scene.
What is sparking consumer interest in plant-based proteins today?
More consumers are choosing plant-based alternatives as awareness of climate change, resource use and animal welfare grows. Almost 1 in 3 consumers now identify as flexitarian, and 4 in 5 have already adopted, or are moving towards, a meat-reduced lifestyle[ii]. At the same time, many people better understand how plant-focused diets can support long-term health. With these shifts in mind, it’s no surprise that producers increasingly reformulate their products with plant-based protein sources.
What do consumers look for in a plant-based protein source?
BENEO’s research shows that consumers seek proteins that are natural, sustainable, well balanced and tasty. Soy, wheat and pea still dominate the category of plant-based protein sources, but beans and seeds are catching up fast. This segment is among the fastest growing in Europe, with a CAGR of almost 10% between 2023 and 2028.[iii] Their rise likely reflects strong associations with health, sustainability and versatility across many food applications.
But ultimately, taste and texture remain key when it comes to creating products that will appeal to the end consumer. More than two-thirds of global consumers consider taste and texture as the most important factors when evaluating a protein source.[iv] No matter how healthy or sustainable a product is, consumers stay unconvinced if it doesn’t taste good or fails to offer the right mouthfeel. Therefore, this must remain a key area of focus for plant-based protein recipe formulation.
Earlier this year, BENEO opened its new pulse-processing site in Offstein, Germany. The team now transforms locally grown faba beans into protein ingredients for food and feed products. Why faba bean?
Experts worldwide recognise legumes and pulses as key protein sources in plant-based diets. Many countries also include them in their dietary recommendations.[v] Faba beans rank among the oldest crops for human consumption, with farmers cultivating them since around 10,000 BC. Figures show that 3 in 4 consumers consider them a sustainable option, and 4 in 5 regard them as a nutritious protein source.[vi]
Faba bean ingredients offer a mild taste and an excellent amino acid profile, which makes them an attractive choice for many plant-based and hybrid applications. Their light-yellow colour and subtle beany notes have little impact on the final product. In addition, they deliver strong emulsifying, foaming, thickening and binding functionality.
Benchmarking trials at the BENEO-Technology Center also showed that faba bean has a more neutral taste than most pea protein isolates. This finding further highlights its potential across a wide range of food and drink applications.
In which food products can BENEO’s faba bean ingredients be used?
The main applications for faba bean protein concentrate include egg replacement or protein enrichment in baked goods, dairy alternatives, vegan smoothies and other drinks and sports nutrition blends, bars etc. Manufacturers also add it to vegan dressings thanks to its excellent emulsifying properties and include it in meat and fish alternatives because it offers good texturizing and water-binding performance. In contrast, manufacturers mainly choose faba bean starch-rich flour to boost protein content in cereal bars, snacks and baked goods.
Can you tell us about the nutritional benefits of faba bean ingredients?
Faba beans deliver a wide range of nutrients; they offer more protein than many other pulses and provide starch, dietary fibres, B-vitamins and minerals such as iron, selenium and zinc. In addition, they are naturally low in fat. As BENEO uses dry fractionation, a mild processing method, its faba bean ingredients still contain all the natural components of the original crop, while also aligning with consumer trends around low processing of foods. In addition, faba bean protein is not a food allergen, unlike soy for example which requires allergen labelling on pack. This makes faba bean a valuable protein alternative to pea and soy for a broad range of product applications.
BENEO’s faba bean protein concentrate contains a minimum of 60% protein (on dry matter) and features an excellent essential amino acid profile, exceeding the requirements[vii] in 8 out of 9 indispensable amino acids. Manufacturers can combine faba bean protein concentrate with cereal proteins, such as BENEO’s wheat or rice protein, to create a complete essential amino acid profile.
What does BENEO’s production process of faba bean ingredients look like?
BENEO’s faba bean ingredients are clean label and offer manufacturers a straightforward, functional solution. BENEO produces the faba bean protein concentrate and starch-rich flour using a dry fractionation method that requires no water, chemicals or processing aids, while the production plant runs on renewable energy. After cleaning, dehulling and milling the beans into flour, the team separates the starch-rich portion from the protein-rich fraction through air fractionation. This process requires less energy input compared to conventional wet methods used for protein isolates. In addition, BENEO uses the hulls as a fibre source for animal feed, ensuring full valorisation and supporting the company’s zero-waste approach. This gentle, efficient process supports both processing transparency and functionality, making the ingredient a natural fit for brands looking to meet evolving consumer expectations.
You already mentioned several sustainability aspects related to BENEO’ faba bean ingredients – what other benefits do they offer?
Faba beans contribute to lower greenhouse gas emissions at the farm level by capturing nitrogen from the atmosphere and using it to nourish both themselves and subsequent crops. This natural fertilisation reduces the need for synthetic inputs and improves soil quality for future harvests. At the same time, faba beans are a flowering species that naturally attracts pollinating insects. Before the formation of the pod, there are many flowers whose pollen serves as a food source for pollinator insects. Local farmers grow the faba beans in Germany, close to the production plant, and they hold REDCert2 certification, which is equivalent to the Sustainable Agriculture Initiative’s Farm Sustainability Assessment (FSA) at its highest “Gold” level. They cultivate the beans in a region with reliable rainfall and soils that retain water well, which removes the need for irrigation.
We touched on technical, nutritional and sustainable aspects – what about supply security and cost effectiveness?
The volatility and price increases in animal products over recent years have made plant-based protein sources even more attractive. For instance, egg prices have risen across the globe in the past few years, and supply chain issues are putting food manufacturers under increasing pressure. Considering developments like this, plant-based alternatives like faba bean protein concentrate can offer producers price stability as well as a secure supply resulting in greater planning certainty compared to eggs.
In addition, faba bean protein concentrate offers potential reductions in recipe costs. For example, in the plant-based versions of a muffin and meringue developed by the BENEO-Technology Center, faba bean protein concentrate could be added in much smaller quantities than the egg in the reference product. Depending on local raw material prices, the plant-based ingredient can therefore reduce recipe costs.
Lastly, there are cost benefits for producers who choose to use plant-based protein concentrates compared to isolates. Taking BENEO’s faba bean protein concentrate as an example, it is a locally sourced crop that is produced using dry fractionation. This means reduced transportation costs, no water used during production, there is low energy input needed compared to wet processes and no chemicals or processing aids are required. All this adds up to a more sustainable process that also delivers lower production costs. The result is a better cost to protein ratio for producers than pea or faba bean isolates, for instance.
Looking ahead, what excites you most about the future of plant-based proteins made from faba beans?
What truly captures my interest is the growing mainstream acceptance of the plant-based industry. We are seeing a steady shift as supermarket chains and major food manufacturers increasingly embrace plant-based trends, bringing them to a much broader audience.
One particularly exciting development is the emergence of hybrid concepts, which are gaining real momentum. Take meatloaf, for example — it’s a classic hybrid recipe that’s been around for ages. Few people realize it traditionally contains bread, not just for structure but as an essential component of the final product. Without it, meatloaf wouldn’t be the same — yet no one ever questioned its integrity.
New Opportunities for Faba Bean Proteins
Today, innovative hybrid applications are going a step further by incorporating plant-based proteins such as those derived from faba beans. I believe we’ll soon see more of these familiar-yet-modern hybrid products on the shelves, combining animal and plant-based ingredients in thoughtful ways. When used correctly, ingredients like faba bean protein can enhance texture, reduce environmental impact, and improve the overall nutritional profile — all while maintaining the taste and eating experience consumers love.
💡Key Takeaways
Faba bean protein is gaining mainstream relevance as consumers seek sustainable, natural and plant-based options.
BENEO’s dry-fractionated faba bean ingredients offer strong functionality, including emulsifying, foaming, thickening and binding — ideal for bakery, dairy alternatives, meat and fish alternatives, snacks and hybrid concepts.
Locally grown, low-input faba beans support sustainability, with benefits such as natural nitrogen fixation, no need for irrigation and full valorisation of the crop.
Producers benefit from cost stability and formulation flexibility, particularly when replacing eggs or combining plant and animal proteins in hybrid products.
The new pulse-processing site in Offstein strengthens supply security, supporting long-term availability of high-quality faba bean protein and starch-rich flour.
Thank you, Fréderic, for granting us these insights into the fascinating world of faba bean ingredients!
References
[i] Health Focus International Global Trends 2024
[ii] BENEO Global Plant-Based & Meat Hybrids Survey 2023 – Dynata conducted an online quantitative survey in January 2023 in Germany, UK, France, Spain, Poland, USA, Brazil and Thailand (Total sample = 6167).
[iii] MarketsandMarkets Analysis On The Plant-Based Protein Market
[iv] BENEO Global Plant-Based and Meat Hybrids Survey 2023 – Global (N = 6167)
[v] https://knowledge4policy.ec.europa.eu/health-promotion-knowledge-gateway/dietary-recommendations-legumes-pulses-intake_en
[vi] BENEO Global Plant-Based and Meat Hybrids Survey 2023. Q: How sustainable/nutritious do you find faba beans when used as a source of protein in the production of foods & beverages? [Percentages refer to top 2 answers (very/somewhat sustainable/nutritious)].
[vii] FAO reference pattern for older children and adults; SAA, sulphur amino acids; AAA, aromatic amino acids
FAO (2013): Dietary protein quality evaluation in human nutrition, Report of an FAO Expert Consultation. http://www.fao.org/ag/humannutrition/35978-02317b979a686a57aa4593304ffc17f06.pdf