India, Aug. 20 -- Researchers at Adelaide University have developed a calcium-fortified faba bean milk prototype with improved texture and stability, highlighting the potential of the pulse as a sustainable alternative to conventional plant-based milk sources.

Published in Food Chemistry, the study demonstrates that calcium fortification can be achieved without compromising the sensory quality of faba bean milk. The research could help bring the product closer to the nutritional profile of commercially available fortified plant-based milks, while addressing key processing challenges associated with pulse-based beverages.

Lead author Olaide Akintayo, a PhD student at Adelaide University's School of Agriculture, Food and Wine, said the re...