Legume flour as a future alternative. Axfoundation recently conducted a pilot sensory test where participants evaluated baked goods made from Swedish brown bean, fava bean, and yellow pea flours. The insights were promising: despite noticeable differences in aroma, taste, and texture, there were no significant differences in consumer preference when compared to traditional wheat-based products. This suggests a bright future for legume-based foods that are both nutritious and sustainable 🍞 🌱 #futurefood #acttoinspire #inspiretoact
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