University of Copenhagen food scientists fermented faba bean protein extracts with selected, well-known bacteria and tracked how the flavour compounds changed, Phys.org reports. Fermentation reduced the "beany" and "green" off-flavours and produced new nutty and umami-like notes; the team says it may also improve protein quality and extend shelf life, and that choosing different bacteria could tailor flavour.

"Consumers want food that resembles what they already know," said senior author Lene Jespersen, a professor in the Department of Food Science.