Starch-related issues are a major barrier to the wider use of pulses in plant-based milks.

“By optimising a technique known as enzymatic starch hydrolysis, we were able to significantly improve the texture and stability of faba bean milk,” Akintayo said.

“This approach may also be applicable to other pulse crops, such as chickpea and lentil.”

The research, conducted by Akintayo under the supervision of Adelaide University’s Dr Hayriye Bozkurt, could broaden the number of plants considered suitable for use as milk alternatives.

“While soy, almond, and oat currently dominate the plant-based milk alternative market, each comes with environmental trade-offs,” said Akintayo, whose work was supported by the Adelaide University’s Research Training Program and GRDC scholarships.

“Faba beans offer several advantages as an alternative crop. They are naturally high in protein and have the ability to fix atmospheric nitrogen, reducing the need for synthetic fertilisers.

“Their tolerance to cooler climates and shorter growing seasons makes them particularly well suited to Australian farming systems where soy cultivation is less viable.

“In addition to its agronomic benefits, faba bean contains a range of bioactive compounds with potential health benefits, further supporting its role in next-generation food products.”