The "Bean me up! 2.0" project is a follow-up to the previous "Bean me up!" project and focuses on promoting the protein transition in the food and agricultural sectors. The goal is to stimulate the shift from animal to plant-based proteins, with a specific focus on the local cultivation and processing of field beans (Vicia faba) as a sustainable protein source. Field beans offer numerous advantages, such as a high protein content, environmentally friendly cultivation, and versatile applications in food products. The project is being implemented by a partnership of companies and knowledge institutions in North Holland and aims to strengthen the entire chain, from cultivation to processing and consumption.

The project's approach encompasses several aspects. First, robust cultivation protocols for field beans are being developed, as well as transparent business models for farmers. Furthermore, extraction and processing technologies for field bean proteins are being further developed to higher TRL levels.

Another key element of the approach is innovation in food products. New product-market combinations are being developed using field bean ingredients, such as vegan dairy, sauces, spreads, pasta, and meat substitutes. Furthermore, educational modules are being developed for higher vocational and vocational education (HBO) students and teachers to engage in the protein transition.

The "Bean me up 2.0" project expects to achieve several results. Farmers will have access to improved cultivation protocols and clear business models, leading to stable and profitable faba bean production. Furthermore, fully developed and cost-efficient technologies will be available for the extraction and processing of faba bean proteins and other valuable components.

A wide range of food products based on fava bean proteins is being developed, such as vegan dairy, meat substitutes, and bakery products, that meet the requirements of taste, texture, and nutritional value. Moreover, new educational modules will prepare students for a career in protein transition, with a focus on fava bean applications.

Effective marketing and consumer education will increase demand for field bean products, contributing to a more sustainable and healthy diet. The "Bean me up 2.0" project aims to make a significant contribution to the protein transition by positioning field beans as an important source of plant-based protein, with benefits for farmers, processors, consumers, and the environment.