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We are pleased to share the publication of a research paper titled “Unlocking the Potential of Adzuki Bean: A Sustainable Red Protein With Techno-Functional and Antioxidant Properties for Plant-Based Meat,” published in Sustainable Food Proteins (February 2026).

This component study was done in collaboration with the host institution, A*STAR Singapore Institute of Food and Biotechnology Innovation (SIFBI).

The research aimed to develop a sustainable, multifunctional plant protein from Adzuki Bean—an underutilized, naturally low‑fat legume—by optimizing extraction conditions and evaluating its nutritional, functional, sensory, and application potential in plant-based foods. The SP Food Innovation & Resource Centre (FIRC) — Lim Keng Guan (Packaging Innovation) and Aw Jin Wen, Food & Packaging Technologist, contributed to this research by advancing shelf‑life extension and packaging strategies, designing and executing shelf‑life studies and analysing quality‑change data to validate product stability. The Adzuki Bean Protein incorporated Bak Kwa demonstrated excellent colour, texture, and oxidative stability over a simulated one-year shelf-life at 25°C, showcasing its potential for retail and commercial applications.

We are glad to be a part of this innovative collaboration advancing sustainable plant-based proteins!

Read more about it here: https://aocs.onlinelibrary.wiley.com/doi/10.1002/sfp2.70054