
Local nuts and legumes from Mediterranean countries as a base of new plant-based products
‘Fabes’ from Asturias, local almonds from Morocco, and Italian red lentils will have a new version as vegetal beverages and flours for bakery. This is the objective of the LOCALNUTLEG project, led by the Institute of Agrifood Research and Technology (IRTA), that together with other research centres and companies from eight Mediterranean countries is studying the nutritional level and bioactive compounds of nut and legume varieties from local Mediterranean environments to generate new innovative plant-based food products. The Mediterranean gastronomic culture is recognised worldwide as one…