University of Helsinki

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Studies & Numbers

Study: What Causes Bitter Flavours in Faba Beans, and How Can They Be Reduced?

In recent years, faba beans have often been discussed as a promising source of plant-based protein. However, many consumers find that the beans are unpleasantly bitter and create a drying sensation in the mouth. In a consumer study, protein products made from faba beans received particularly negative reviews, with the bitter taste found to persist even after processing. To address this, a new study conducted at the University of Helsinki has investigated the root causes of these flavour issues. The research found that the bitter taste and mouth-drying sensation were linked to the presence of the pyrimidine glycosides vicine and convicine, as well as certain amino acids such as phenylalanine. Additionally, some compounds created by lipid oxidation caused cereal-like aromas. This knowledge could allow for …

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Cellular agriculture could help create a sustainable food system in Finland

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Sustainability / Environment

Report: How Cellular Agriculture Could Make the Finnish Food System More Sustainable & Profitable

A new report by VTT Technical Research Center of Finland, Natural Resources Institute Finland, and the University of Helsinki has investigated the state of cellular agriculture in the country. At the request of the Ministry of Agriculture & Forestry and Business Finland, the authors list eight recommendations for policymakers, which include making investments in production-scale infrastructures and expediting and streamlining the EU’s regulatory process. According to the report, cellular agriculture is strategically important because it could boost economic growth, increase food self-sufficiency, and improve the strategic autonomy of Finland, along with the EU as a whole. The export potential for Finland is reported to be €500-1000 million by 2035, while infrastructure investments could open up opportunities for billions in exports of equipment, technology, and expertise. …

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Myocopia & University of Helsinki develop growth free medium

Myocopia / University of Helsinki
Cultivated Meat

University of Helsinki Develops “Game-Changing” Cultivated Meat Technology Without Growth Medium Using Stem Cells

Pekka Katajisto of the University of Helsinki’s HiLIFE (Helsinki Institute of Life Science) and his team at the Myocopia project have developed a technology based on stem cell research that they believe would allow the large-scale production of cultivated meat, thus bringing affordable products to the market. The Myocopia researchers argue that cultivating meat in bioreactors relies on expensive growth factors to make the cells grow and differentiate, and these costs hinder cultivated meat companies from growing sufficient volumes of meat cost-effectively. However, after researching how cellular metabolism regulates the division and differentiation of muscle stem cells, the Myocopia team has found another approach to achieve the same cell behavior without using a growth medium. “I believe our innovation is going to be a game …

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Plant based grilled burger patty with grill marks and rock salt isolated on white. Top view.

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Meat- and Fish Alternatives

Researchers Discover Ideal Fava Bean Blend for Tasty & Fibrous Plant-Based Meat

Scientists from the University of Helsinki have discovered a promising protein blend for plant-based meat: whole fava bean (also commonly known as fava or broad bean) groat flour (hulled husks) combined with pea protein isolate (PPI). Fava beans are a promising ingredient for producing meat analogs. However, the researchers argue that protein concentrate from these beans has been hindered by its bitter taste, which is attributed to compounds such as free phenolics, vicine, convicine, saponins, and oxidized fatty acids. To overcome the bitter challenge so disliked by consumers, they explored in a new study the feasibility of using two different types of fava bean ingredients instead of concentrates: flour from germinated, gently heat-treated beans and groat from non-germinated, roasted beans. According to the researchers, both heat …

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