Brasathe Jeganathan’s PhD research at the U of A yielded new, more sustainable ways to extract protein from faba beans, which could help meet the growing demand for plant-based sources of the vital ...

Faba beans have been an excellent source of food protein since pre-historic times, but about 5% of people, mostly from regions where malaria has been endemic and who carry a certain mutation, can't ...

An international team of researchers has managed to read the whole genome of faba bean, and to put the new genome to immediate use, finding a key gene for seed size, an important food characteristic.

The potential for locally grown faba bean to increase the protein content in store-bought bread is being investigated by researchers in the UK. Is faba bean the greatest thing since sliced bread?

Ambitious plans by a central Victorian company have plenty of upsides for local food manufacturers and growers. Here’s why. Unigrain produces high value oat and pulse products for the export market ...

Fava beans are a promising plant-based protein source, but many find their flavor unpleasant. A study conducted at the University of Helsinki investigated the root causes of the flavor issues to help ...

Faba beans are a useful ingredient across a range of foods, although sensory challenges can harm their uptake. A new study explores consumers’ attitudes to faba beans in different forms. Faba beans ...