Our Raising the Pulse project is designed tackle the obstacles to widespread use of UK grown pulses in mainstream foods. We will introduce cutting edge innovation in each component of the food system. Our multi-disciplinary project team includes experts in diverse areas, including environment, agriculture, food science, nutrition, health, consumer behaviour and systems modelling. We will work with industry, government and civil society to tackle five linked challenges through specific work packages.
WP 1 – Sustainable Production of Quality Beans
This work package assesses how different faba bean varieties and management regimes impact productivity, quality, and environmental benefits across a series of field trials conducted on University of Reading and...Read More >
WP 2 – Development of Palatable, Nutritious Pulse-based Ingredients and Products
The aim of this workpackage is to enhance both the nutritional value and the technological performance of faba bean flour through pre-treatment, milling, and baking. Three tasks are outlined: Optimizing...Read More >
WP 3 – Designing Healthy Sustainable UK grown Pulse-rich Diets for All
This work package aims to utilise UK-grown pulses, specifically faba beans, to create nutritious, affordable, and accessible foods, including bread, for improved health and environment. It involves analysing UK dietary...Read More >
WP 4 – Consumer attitudes and behaviour towards pulses and co-creation with stakeholders
This work package aims to understand consumer attitudes and behaviors towards faba bean and pulse products, facilitating market acceptance of 'Raising the Pulse' foods. It involves stakeholder engagement during product...Read More >
WP 5 – System perspective
This work package aims to assess the impact of pulse-enhanced foods on land use, environment, profitability, nutrition, and health interactions. Complex trade-offs exist, including price and consumer preferences affecting...Read More >
The ‘Raising the Pulse’ (RtP): Systems analysis of the environmental, nutritional and health benefits of pulse-enhanced foods project received funding from the UK Research & Innovation (UKRI) Biotechnology and Biological Sciences Research Council (BBSRC) in the Transforming UK Food System SPF Programme – Call 2.