Development of a membrane process for the concentration of fava bean extract for plant-based dairy applications
Introduction. Fava beans are an increasingly popular and viable crop, and an excellent nutritious choice for novel plant-based food products. Fava beans are industrially underexploited as a food ingredient and are today mainly used as animal feed [1]. However, fava beans are an interesting base material for producing plant-based milk. While soy milk dominates the legume-based beverage segment, the
