is a word that for most people doesn't sound very exciting, but for Havredal's founder Per-Johan Thörn it's one of those things he ponders late at night.
Many plant-based food companies would rather not talk about anti-nutrients. The fact is that there are substances in some crops that make it difficult for the body to absorb the nutrients in food. Even worse for us who are focused on plant-based is that anti-nutrients are not found to the same extent in most animal products.
Per-Johan has long believed that it will be possible to process crops in such a way that the anti-nutrients disappear, thus allowing the body to absorb more of the food's nutrients.
The world, we have a result!
The collaboration between Havredals, the Swedish University of Agricultural Sciences, the Department of Food Molecules and Kristianstad University has paid off.
Without saying too much, we have found a way to process the crops in production so that the anti-nutrients are reduced. This doesn't mean that the crops we use for our products are more nutritious than others, but it does mean that the body can absorb the nutrients more easily.
And in pure English!?
- It means that the body has an easier time absorbing iron from food? The body needs iron to make haemoglobin, which is found in red blood cells. Hemoglobin captures and transports oxygen, which the body needs for blood formation, metabolism and energy production, among other things.
- It means that the body has an easier time absorbing calcium. Teeth and bones are mostly made up of calcium, and free calcium plays a role in a number of processes in and between the body's cells.
- It means that the body has an easier time absorbing zinc. Zinc is a vital mineral. It is involved in hundreds of enzymes in the body that affect the metabolism of proteins, carbohydrates, fats, nucleic acids and some vitamins such as vitamin A. Zinc is also needed for the immune system.
- It means that the body has an easier time absorbing magnesium. Magnesium is needed for the production of protein, for the metabolism of calcium and for normal nerve and muscle function.
Source: The Swedish Food Agency
Meaty without meat
Vegetarians and vegans often ask us why we try to mimic real meat structure in our plant-based options. We like the meaty texture. Plus, it makes it a little easier for die-hard meat eaters to try plant-based if both the taste and texture are like meat. Especially if the plant-based option is even tastier, healthier and better for the environment.
The whole world needs structure!
Havredals has a patent application for a process to produce fibrous proteins. A method where we can produce meat-like structures from whatever crop is used. This is super smart because it means that our products, or similar products, could be produced all over the world regardless of what crops are grown where. Burgers made from maize in Brazil, veg balls made from kidney beans in Burma and ground made from lentils in Canada, for example. The result is that we dramatically reduce CO2 emissions from overly long shipping, and benefit local farmers and businesses.
Taste for yourself!
We've come a long way in our research and right now you can experience the meat texture of our plant-based alternatives, original burgers, chicken burgers and malleable patties in restaurants around the country. The aim, of course, is for you to find Havredal's plant-based options in your local shop too.
Our patent application we hope will go through in 2023.
Supported by the EU
Havredal's research projects are co-financed and conducted with the help of the EU.