The Potential of Protein Crops Part 3: How to increase the value of protein crops

On this week’s Tillage Edge podcast, the third part of a four part series looking at protein crops, we examine if Irish protein crops can be transformed to supply the plant-based protein market with Mark Fenelon and Sinéad Fitzsimons from U Protein.

Mark Fenelon from Teagasc is the project leader of U Protein, which is looking at concentrating the protein content of plant materials to make food ingredient products. Mark explains how the project aims to develop alternative plant product streams so that all of the plant can be used in higher value food ingredient markets.

Sinéad Fitzsimons, also from Teagasc, is the project manager of U Protein and she outlines the process of grinding, liquefying and ultimately concentrating protein from plants. She explains how beans can be milled into flour at 25% protein, but this can be concentrated to about 60% protein or all the way to 90% protein called an isolate.

For more episodes and information from the Tillage Edge podcast, produced on behalf of Teagasc by LastCastMedia.com, click here.