A £1 million (US$1.24 million) project aiming to reduce the need for soy imports is underway in the UK. The planet-saving peas are hailed as part of a “groundbreaking” breeding initiative geared toward providing sustainable solutions for the food industry and to break what John Innes Centre calls “the unsustainable soy habit.”

But one challenge is to breed different pea varieties that are tasteless as the vegetable is often associated with off-notes when used in plant-based applications. 

Lead researchers, John Innes Centre, is geared up to develop peas without the associated flavor challenges but are still highly nutritional. 

As well as delivering environmental sustainability, the innovation project will provide new economic opportunities for farmers to replac soy with the homegrown alternative.

The project will provide economic opportunities for farmers to replac soy with a homegrown alternative.The ‘Pea Protein’ project is being spearheaded by grass and forage seed specialists and breeders Germinal and is being funded in part by the Department for Environment Food and Rural Affairs (Defra) via Innovate UK, part of UK Research and Innovation (UKRI), as part of the Farming Innovation Pathway.

Robust testing on farms will ensure only the varieties that meet market demands and the agronomic requirements of UK farmers will be commercially progressed.  

The UK needs to find alternatives to soy - three million tons of which was imported last year - due to its links with deforestation in South America and contributing to the acceleration of climate change. 

Utilizing a climate-smart approach 
Currently, soy forms the basis of most plant-based protein options. In the UK, soybeans cannot grow at scale in the climate, so there needs to be a viable alternative. 

Germinal’s climate-smart approach is to produce a reliable UK-grown protein source that can replac soy in human foods, and they believe pea protein can be the solution. Peas are suited to the UK climate, are environmentally friendly, boost soil health by fixing free nitrogen from the air and even leave some in the ground for the next crop. 

Germinal Horizon, the company’s Research and Innovation division, will collaborate with the John Innes Centre, IBERS at Aberystwyth University and the Processors and Growers Research Organisation (PGRO) to deliver the project.

The project targets three important challenges – the urgent need to replac soy with UK protein crops, meet market demand for taste and functionality and sustainably grow a soy protein alternative. 

Honing in on peas
According to Paul Billings, managing director of Germinal UK and Ireland, finding a sustainable alternative to soy is a priority for the food industry.

“Protein crops such as peas are ideal for the UK climate, but one of our challenges is their flavor profile in human food. Pea flavors are undesirable for consumers in processed food, so the goal is to produce tasteless peas that retain nutritional value. The gene for flavorless peas was first identified in the 1990s by scientists at the John Innes Centre,” he explains. 

“This breeding program will use innovative research in pea genetics to develop new varieties without the traditionally associated problems. This funding continues to drive our innovation journey alongside Aber High Sugar grasses that can reduce emissions from ruminant grazing animals and a world-first hybrid clover that is resilient and resource-efficient.”

Meanwhile, Dr. Catherine Howarth from IBERS at Aberystwyth University comments: “Peas have an excellent nutritional profile and are an important part of sustainable rotations in UK agriculture. They can help reduce our reliance on imported soy, which will support society in meeting the government’s net-zero targets. A vast array of products include peas as an ingredient, and we are excited to be part of this project.”The breeding program will use research in pea genetics to develop varieties without the traditionally associated problems like flavor.

Plant-based sector expands 
Demand for plant-based proteins, in general, is increasing. According to Innova Market Insights, plant-based offerings will continue to appeal to consumers as they exhibit behavior toward “Redefining Value” and seeking “Affordable Nutrition,” according to the market research company’s Top Ten Trends for 2023.

Innova Market Insights further notes that plant-based food and beverage launches grew exponentially between 2017 and 2022. The launches were mainly in Europe (41%) and North America (36%), with the Dairy and Meat substitutes categories leading in use. 

Meanwhile, plant-based proteins come under the umbrella of sustainable ingredients. 

The market researcher details that one of two sustainable products has been launched in Europe. Notably, environmentally sustainable product launches are on a growth path. A 16% average annual growth in product launches is tracked with ethical and environmental claims (Global, CAGR 2017-2021).