Protein products based on fermented legumes: from food technology to human health

The plant-based cheese alternative market remains relatively small (€15.2M in Italy, £9M in UK in 2023) but shows strong growth, nearly doubling between 2021-2023 in Italy. The sector is dominated by cashews, almonds, coconut oil, and modified starch, with an imitative approach prevailing (products designed to replicate dairy). 

There is a clear opportunity for legume-based products offering a unique gourmet experience rather than dairy substitutes. Two vulnerable population segments—individuals over 65 and children aged 4-12—show particular need for increased legume consumption due to protein requirements and the poor palatability of traditional animal protein supplements. Current health-focused positioning in the sector is minimal, typically limited to simple formulations with few ingredients.

The project was structured in 7 Work Packages over 14 months.

• WP1 (M1-M15): Project management, coordination meetings, and reporting.
• WP2 (M1-M5): Understanding the Fermented Legume Platform—bacterial strain identification, literature analysis, bromatological analysis, substrate selection.
• WP3 (M1-M8): Product Strategy—market research, benchmarking (50+ products), consumer profiling, NPD ideation with digital twins.
• WP4 (M2-M13): Product Development—fermentation optimization, organoleptic refinement, technical packaging (HPP-compatible), production process definition.
• WP5 (M4-M13): Brand Design—brand strategy, naming, legal checks, brand identity, packaging design.
• WP6 (M7-M15): Health benefit assessment—in vitro testing on C2C12 cells, in vivo studies on C. elegans, clinical intervention on elderly patients.
• WP7 (M6-M15): Health and sustainability claims—claim identification, regulatory validation, blockchain notarization system.

Product Development

• Selected Broad Bean as interesting substrates based on bromatological analysis.
• Developed two product lines: "Crema" (spreadable, protein-rich >20% energy) and "Lingotto" (solid block, source of protein >12% energy).
• Both formats qualify for "source of fiber" claim (>3g/100g).
• Defined production process with HPP treatment and identified HPP-compatible packaging solutions.
• Estimated shelf life: 30-60 days.

Brand & Legal

• Created "Legurmé" brand identity with distinctive logo and packaging design.
• Filed figurative trademark with UIBM (application n. 302025000150148, September 30, 2025) in Classes 29 and 35.
• Developed complete packaging design for 6 SKUs (3 Lingotto + 3 Crema variants).

Preclinical & Clinical Results

• In vitro (C2C12 cells): Products showed no cytotoxicity, decreased Fbx32 gene expression (muscle atrophy marker), reduced NF-κB expression (anti-inflammatory effect), and decreased TXNIP (implicated in organ aging).
• In vivo (C. elegans): Products reduced intracellular ROS in aged animals and increased ATP production to levels exceeding young controls.
• Clinical study (6 elderly patients, age 72-92): Good palatability, improved perceived quality of life, no adverse effects on blood parameters, all subjects agreed to continue consumption.

Verification & Transparency

• Achieved ISO/IEC 17029:2020 certification for the claim "Made with Broad Beans and Lactic Cultures"—first application of this standard in the fermented legume sector.
• Implemented blockchain-based verification system on Polygon network.
• Developed dedicated minisite (https://legurme.certichain.io/) with QR code integration for product packaging.

Dissemination

• 12 LinkedIn posts, corporate website pages, project presentation at "Stati Generali delle Proteine Alternative" (October 21, 2025).