A Finnish study with 264 participants found that bitterness and a dry, astringent mouthfeel are the main reasons people dislike faba beans. These traits were strongest in protein-rich faba bean products and persisted even after processing, affecting the taste of finished foods.
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A Finnish consumer study involving 264 participants found that the main reasons people dislike faba beans are their bitter taste and the dry, astringent sensation they leave in the mouth. These issues were especially pronounced in protein-rich products made from faba beans, which received the most negative feedback. Notably, the bitterness remained even after processing, suggesting that the unpleasant taste carries over into finished food products.
“People avoid faba beans in cooking and in the food industry especially because of their bitterness. In their current form, faba bean products have not sold very well either. They are often also heavily seasoned to cover the bitter taste. Therefore, it is important to identify the compounds that cause unpleasant flavours,” says Doctoral Researcher Fabio Tuccillo.
The study identified vicine and convicine — naturally occurring compounds in faba beans — as key contributors to their bitter taste and drying mouthfeel, along with certain amino acids like phenylalanine. Additionally, cereal-like aromas were linked to compounds formed during lipid oxidation, according to a press release.
Unlocking the Potential of Faba Beans
Despite these challenges, faba beans hold significant promise as a sustainable protein source. Research is paving the way for improved processing technologies and genetic breeding methods that can reduce off-flavours and enhance taste. These advances could help make faba beans a more appealing and widely used ingredient in plant-based foods.
“Faba beans are high in protein content, and dried faba beans in particular contain even more protein than red meat. They can be used in a diverse range of food products, such as bread, pastry and other products. Once we know how to reduce the unpleasant favour and sensation, we can produce increasingly pleasant faba bean raw materials,” says Tuccillo.
Faba beans grow well in Finland, so the research results may promote their wider use in the Finnish food industry. This will support the use of Finnish raw materials in a diet that promotes sustainable development.
“Improving the sensory quality of raw materials made from faba beans is necessary, if the aim is to succeed in the food market with products supporting sustainable development and plant-based diets,” says Tuccillo.
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