The goal is to create peas that do not taste like peas and can be used as an alternative to imported soya. Image source: GWYNDAF HUGHES/BBC
Researchers in the UK are currently engaged in a project to develop peas with altered taste profiles, aiming to create varieties that differ from the traditional pea flavor.
By employing techniques such as selective breeding or genetic modification, scientists are exploring ways to modify the taste of peas while maintaining their nutritional value.
The objective is to offer consumers alternative options and expand the range of flavors available in peas, potentially appealing to a wider audience.
The research and development of these novel pea varieties reflect ongoing efforts to enhance agricultural products and address evolving consumer preferences.
As more and more people turn to plant-based food, they are hoping to produce a more planet-friendly, home-grown alternative to importing soya beans.
Peas are high in protein, but it is hard to mask their taste when they are used as a meat substitute in large amounts in vegan dishes.
Scientists discovered a gene for pea flavour 30 years ago. The research was stopped as there was no use for it. Now it could be the basis of a new industry.
With the increasing popularity of plant-based diets, there is a growing demand for sustainable, locally-produced alternatives to imported ingredients like soybeans.
Peas have emerged as a potential solution, given their high protein content. However, using large amounts of peas as a meat substitute in vegan dishes can be challenging due to their distinct taste.
Interestingly, scientists had previously identified a gene responsible for the flavor of peas around three decades ago. However, the research on utilizing this gene was halted due to limited applications at the time.
Now, with the rising interest in plant-based foods, this discovery could potentially serve as the foundation for a new industry.
By further studying and manipulating the pea flavor gene, researchers aim to develop pea varieties with modified tastes that can better mimic the flavors of meat or be more versatile in various culinary applications.
This advancement could enhance the appeal of peas as a meat substitute and contribute to the development of a more sustainable and home-grown alternative to imported soybeans.
According to Professor Claire Domoney from the John Innes Centre (JIC) in Norwich, one of the scientists involved in the project, there has been a shift in consumer preferences towards plant-based protein in diets, leading to increased demand for alternatives to animal-based protein sources.
Consequently, previously overlooked flavorless peas have gained prominence.
In the UK, approximately four million tonnes of soya are imported annually for food and animal feed, with half a million tonnes specifically used in vegan and vegetarian foods, as reported by Innovate UK, the government’s innovation agency.
Unfortunately, a significant portion of this imported soya is sourced from South America, where its production has been associated with the destruction of rainforests.
By developing flavorful pea varieties that can effectively replace imported soya, researchers aim to address both the environmental concerns associated with soya production and the changing dietary preferences of consumers.
This aligns with the growing interest in sustainable and locally-sourced alternatives to reduce the environmental impact of food production.
A section of bush in the Amazon rainforest is surrounded by soya crops. image source: GETTY IMAGES
The mentioned project is part of a government initiative that fosters collaboration between industry and academic researchers to develop projects that have societal benefits.
This particular endeavor is one of several research programs announced by the government to enhance food production while simultaneously reducing greenhouse gas emissions.
Germinal, a plant breeding company based in Belfast, is leading the project. Paul Billings, the UK managing director of Germinal, emphasizes the need to address the unsustainable reliance on soya.
The aim is to break this habit by developing flavorful pea varieties that can serve as a viable alternative to soya, thereby reducing the demand for imported soya and its associated environmental impacts.
This initiative highlights the commitment of both the government and private enterprises to finding innovative solutions that promote sustainable food production and address environmental concerns.
Demand from plants
According to Innovate UK, demand for meat substitutes is increasing at a rate of 30% per year, dairy free milk at a rate of 50%, and cheese alternatives at a rate of 40%. Increased pea production by UK farmers could help to fill the void.
Peas have excellent environmental qualities. Crops do not require nitrogen-rich fertilizers, which demand a lot of energy to create.
In fact, as farmers rotate their crops, they return nitrogen and other nutrients to the soil, lowering the need for fertilizer even further.
However, while many people enjoy them, their flavor can be off-putting in plant-based products. Even if you’re trying to avoid eating meat, you don’t want your vegan burger to taste like peas.
Prof Claire Domoney was part of the team that pioneered flavorless peas in the 1990s. image source: JIC
In the 1990s, Professor Claire Domoney worked as a young researcher at the John Innes Centre, where she was part of a team that made a significant breakthrough related to the flavor of peas.
During their research, the scientists identified a specific gene in pea plants that caused the production of a chemical responsible for the taste of peas to deteriorate after being harvested. This chemical made the peas taste less fresh over time.
However, Professor Domoney made an important observation during her work.
She discovered a wild pea plant in India where this particular gene did not function.
This finding was crucial as it provided a basis for further exploration and potential manipulation of the gene to develop pea varieties with improved and sustained flavors.
This discovery paved the way for ongoing research and the current project aimed at developing pea varieties with altered tastes that can better meet consumer preferences for plant-based protein options.
After the initial breakthrough on flavorless peas, pea farmers were enthusiastic about the potential of producing longer-lasting and fresher-tasting peas.
As a result, they initiated a breeding program to capitalize on this discovery. However, by the mid-2000s, Professor Domoney coincidentally met one of the breeders and discovered that the program had been abandoned.
The breeder explained that the project had not progressed as expected because the resulting peas lacked any flavor, despite their improved freshness.
This setback led to the discontinuation of the breeding program.
However, in the recent past, Germinal, a plant breeding company, reached out to the John Innes Centre (JIC) to explore the possibility of developing a UK-grown alternative to soya.
This aligned perfectly with Professor Domoney’s project, which was still underway at the JIC.
Consequently, her project was reinitiated, and the collaboration with Germinal offers an opportunity to further advance the development of flavorful pea varieties with a focus on sustainability and reducing reliance on imported soya.
Professor Domoney’s project resuming under these circumstances demonstrates the potential of scientific research to adapt and respond to evolving needs and opportunities within the agricultural industry.
”It just goes to show,” she continued, her smile widening, ”that science is never wasted.”
The project aims to develop a commercially viable alternative to soya that offers higher levels of digestible protein and is easier to harvest compared to current varieties.
To achieve this, traditional breeding methods will be utilized, involving cross-fertilization between the wild Indian pea plant and other selected varieties known for their high yield, elevated protein content, and compatibility with mechanical harvesters.
Following the identification of a suitable variety through breeding, field trials will be conducted to assess its viability and economic potential for farmers in real-world conditions.
These trials will be carried out by the Processor and Growers Research Organisation, and the results will provide valuable insights into the feasibility of cultivating the new pea variety and its profitability for farmers.
Roger Vickers, the CEO of the Processor and Growers Research Organisation, highlights that farmers are already beginning to increase their pea cultivation due to its ability to reduce the need for fertilizers.
This further emphasizes the potential benefits of developing improved pea varieties, which can contribute to more sustainable farming practices while providing economic advantages to farmers.
The project aims to develop a commercially viable alternative to soya that offers higher levels of digestible protein and is easier to harvest compared to current varieties.
To achieve this, traditional breeding methods will be utilized, involving cross-fertilization between the wild Indian pea plant and other selected varieties known for their high yield, elevated protein content, and compatibility with mechanical harvesters.
Following the identification of a suitable variety through breeding, field trials will be conducted to assess its viability and economic potential for farmers in real-world conditions.
These trials will be carried out by the Processor and Growers Research Organisation, and the results will provide valuable insights into the feasibility of cultivating the new pea variety and its profitability for farmers.
Roger Vickers, the CEO of the Processor and Growers Research Organisation, highlights that farmers are already beginning to increase their pea cultivation due to its ability to reduce the need for fertilizers.
This further emphasizes the potential benefits of developing improved pea varieties, which can contribute to more sustainable farming practices while providing economic advantages to farmers.
Farmers are increasingly recognizing the dual benefits of growing peas in terms of cost control and environmental responsibility. By cultivating peas, farmers can effectively manage their expenses while also adhering to sustainable farming practices.
Pea crops offer an attractive option for farmers who are seeking to control costs. They require less fertilizer input, reducing the expenses associated with fertilizer purchase and application.
Additionally, peas have the unique ability to fix nitrogen in the soil through a symbiotic relationship with nitrogen-fixing bacteria, further reducing the need for synthetic nitrogen fertilizers.
This aspect contributes to cost savings and efficient resource management.
In addition to cost control, peas are well-suited to meet environmental regulations that prioritize sustainability.
They are known for their positive environmental impact, including reduced carbon emissions and decreased reliance on synthetic fertilizers.
Pea crops contribute to soil health by enhancing nitrogen availability and reducing nutrient runoff, leading to improved water quality.
These factors align with the growing emphasis on environmental responsibility and enable farmers to meet potential government regulations related to environmental sustainability.
The increasing recognition among farmers of the benefits of growing peas reflects their commitment to managing costs and embracing environmentally responsible practices.
As the agricultural industry places greater importance on sustainability, peas have emerged as a crop that ticks both the economic and environmental boxes for farmers.