The three-year initiative, led by VTT Technical Research Centre of Finland, argues that the current industry focus on protein extraction leaves too much economic potential on the table. When processors isolate protein from crops like peas or faba beans, the remaining carbohydrate-rich side streams are often relegated to low-value animal feed. By finding high-value applications for these leftovers—such as in the cosmetics sector—producers can significantly improve their margins and supply chain resilience.

Collaboration remains the backbone of this strategy. A successful pilot between Viking Malt and Valio demonstrated this potential by creating a novel food ingredient from germinated faba bean protein. Beyond business models, the project delivered tangible technical breakthroughs, including a patented method for stabilizing beta-glucan in liquid products and a pre-treatment process that strips away the bitter off-flavors common in legumes. These innovations are already reaching the market, notably through the VTT spin-off Happy Plant Protein, which is now deploying its streamlined texturization technology in industrial facilities across Latvia and the Netherlands.