We recently partnered with Ulster University to work with final year Food Business and Innovation students on an exciting product development project, centred around the use of Whitworth Fava Bean Flour. As part of their coursework, students were challenged to create innovative products using the ingredient, taking their ideas from initial concept through to final presentation.
Whitworth Fava Bean Flour is a plant-based ingredient made from milled fava beans, naturally high in both protein and fibre. It offers a way for bakers and food manufacturers to enhance the nutritional profile of their products without compromising on taste or texture, and can be used across a wide range of sweet and savoury applications.
The final presentations showcased an impressive level of creativity and innovation, with a diverse range of concepts brought to life. John and Rachel from Andrew Ingredients, along with Gavin from Whitworth, were all extremely impressed by the standard of work and the thought behind each product. Concepts included an Irish Traditional Foods group producing wheaten bread, another group developing crackers, breadsticks and beetroot brownies, while others created cheese and jalapeño bagels alongside fresh pasta. One group focused on a range of café and restaurant-style products, while another delivered light and airy Japanese fluffy pancakes, highlighting the versatility of the flour across different categories.
A sincere thank you to Dawn for her support in organising the project, and to Gavin and Simon for visiting throughout the project and sharing his expertise with the students. We would also like to congratulate all of the students involved the quality, creativity and effort on display was outstanding, and we wish them all the very best for the future.
