World Pulses Day, celebrated on 10th February, is dedicated to raising awareness about the edible seeds from legume plants. In this blog, Elena Millan, Associate Professor in Consumer Research and Marketing, and Julie Lovegrove, Professor and Director of Hugh Sinclair Unit of Human Nutrition, jointly with the other “Raising the Pulse” WP leads, explain how this versatile, nutritious and environmentally friendly food is helping to change the way we eat.
The food we eat has far-reaching impacts – not only on our health but also on the environment. Non-communicable diseases, such as heart disease and diabetes, are rapidly rising, and our food choices are a major contributing factor. Furthermore, food production plays a central role in driving environmental degradation and greenhouse gas emissions. Encouraging people to make healthier and more sustainable food choices is a significant challenge, as factors like taste, cost, convenience and dietary habits often take precedence.
The Raising the Pulse project led by Professor Julie Lovegrove at the University of Reading aims to change the way people in the UK eat by incorporating more pulses – specifically faba beans – into everyday diets. This initiative seeks to enhance the nutritional quality of foods while also making food production more environmentally sustainable. The focus is on integrating faba beans into staple foods, such as bread, to create more nutritious, affordable and tasty options that align with consumer preferences and dietary habits.
Why faba beans?
Faba beans, a type of pulse, are nutritional powerhouses. They are rich in protein, fibre and essential micronutrients such as iron, folate and zinc. This makes them an excellent alternative to less nutritious staple ingredients like refined wheat. Compared to other plant-based protein sources, faba beans offer several advantages:
- Nutritional benefits: They provide a high protein content (28–29%) and have been shown to help reduce blood cholesterol levels, improve satiety and regulate blood sugar.
- Sustainability: Faba beans naturally convert atmospheric nitrogen into a form they use for growth, reducing the need for synthetic fertilisers that contribute to greenhouse gas emissions.
- Economic potential: By increasing demand for UK-grown faba beans, the project could support local farmers and reduce reliance on imported ingredients like soy.
Making it work
The Raising the Pulse initiative takes a consumer-focused approach. Through focus groups, surveys and experiments, we are working to understand people’s attitudes and preferences as well as uncovering potential barriers to consuming more pulse-based foods. Our goal is to ensure that faba bean-enhanced products not only meet nutritional and environmental goals, but also fit well into people’s lives.
One major area of our research focus is bread. In the UK, over 96% of the population consumes bread, with white bread being the most popular choice, especially among lower-income groups. By incorporating faba bean flour into bread production, our project aims to enhance nutritional intake across all social demographics without requiring significant changes to eating habits.
Scientific innovation
The project is grounded in sound scientific research. Studies have demonstrated that substituting even a small portion of white wheat flour with faba bean flour can yield substantial benefits, such as:
- Improved nutrition: Replacing 15% of wheat flour with faba bean flour in bread increased fibre and protein content by 50% and 25%, respectively, relative to the reference 100% white wheat loaf.
- Feasibility: Early trials indicate that faba bean flour can replace soy flour, as an improver in bread production, and a proportion of white wheat flour, without compromising taste or texture.
To further validate these findings, our project includes a range of activities such as dietary studies, consumer sensory tests, and economic modelling. These will help us to predict the longer-term impacts on diet, health and the environment.
The broader impact
The potential impact of the Raising the Pulse project extends beyond bread. Once successful, the same principles could be applied to a variety of staple foods, including pasta, snacks, meat substitutes and even beverages. If such foods are adopted by consumers, this could lead to widespread dietary improvements and significant reductions in the environmental footprint of food production.
Government health and sustainability goals are also a key consideration. By providing evidence-based solutions that align with national policies, the project can help shape future food guidelines and encourage wider industry adoption of pulse-enhanced products.
A healthier, more sustainable future
The Raising the Pulse project is about making it easier for people to eat well while benefiting the planet. By developing nutritious, affordable and environmentally friendly food options, the initiative has the potential to drive an important shift in the UK food system.
The challenge ahead is not just about producing healthier and sustainable foods, but ensuring they are accepted and accessible by consumers from all walks of life. With ongoing research, collaboration with industry and policy partners, and a strong focus on consumer needs, the future looks promising for faba beans and the role they can play in transforming UK diets for the better.
Through small changes, such as swapping traditional bread ingredients for faba bean flour, we can make a big difference – one bite at a time!