Developing a sustainable plant-based beverage rich in protein and dietary fibre
As part of the Sustain-a-bite project, the Sustainable Food System Research Group at University College Cork has developed a plant-based beverage rich in protein and high in dietary fibre. Made with faba bean, barley and upcycled apple pomace, the product combines nutritional quality, minimal processing and circular economy principles.
Sustain-a-bite Drives Nutritious, Affordable Plant-Based Foods
Sustain-a-bite is focused on plant-based food production by developing affordable, minimally processed, and sustainable solutions. The project aims to unlock the full nutritional potential of whole plant ingredients and food industry side streams by using raw material, energy, and water-efficient processes. At University College Cork (UCC), our team is leading the development of a range of innovative food prototypes. We work with two key ingredient streams: Cereal and legume crops (barley, chickpea, and faba bean) for plant-based yoghurt and cream cheese alternatives. Fruit and vegetable pomaces (apple, carrot, and tomato) transformed into smoothie-style beverages. These side streams, often discarded or
