The fluffy foam on the milk, coffee, crackles quietly, while he merges gradually with the delicate brown of the coffee. The Cup holds a secret to the Taste. “When we tell people that the milk was made from peas, can’t believe many at all,” says Nicolas Hartmann. Together with Moritz Braun Warth and Niklas Katter, he has established 2019 as the Start-up Vly. In February, the founders have brought their pea-drink on the market. In addition to the Original version with Raw cane sugar, there are also unsweetened and as a Barista for coffee lovers.
Madeleine Brühl
volunteer.
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“The coffee problem has cost us a lot of nerves,” says Nicolas Hartmann. Vegetable milk alternatives tend to be entice to fail, if the protein content is high. Small quantities of milk in a very acidic coffee, and large differences in temperature are always critical, says Hartmann. If, however, once clouds form, you have to stir and add a little more milk.
From isolated pea protein
Also, the foam strength is not in plants, drinks, of course. “We have tried at the beginning, wild is wild for all plant proteins, from soya to poppy.” That it was at the end of the pea, was just a coincidence. The claim of the founders was high: lots of Protein, low in carbohydrates, creamy consistency – but no peas taste please. “The characteristic flavour of peas, one gets a bad one, since many people are sensitive to,” says Andreas Pfeiffer, an endocrinologist at the Charité Berlin.
“You will understand slowly, what structures are for the bohnigen taste and trying to develop technologies to extract the or do not occur at all,” confirms Sascha Rohn. The Hamburg-based Professor of food chemistry is involved in several research projects, the growing and utilization of legumes to investigate.
to reduce After two years of intensive research work at the Technical University of Berlin, and numerous blind tests have succeeded the founders of Vly, the natural flavor of the pea. “It was the Funniest tasting was that there was no direction. Some people have said after the Taste, it tastes nutty, to oats, or even H-milk. The Wildest is that it was someone reminiscent of coconut milk,” says Nicolas Hartmann. If you tell, then, what is really in there, look at the people in disbelief. “Particularly strong this phenomenon was when we were on Events in the dairy industry.” By the way, may be used according to the law, the term “milk” for food of animal origin.
To “pea milk” to produce, can be soaked, dried peas, and mashed, and centrifuged. Due to the different weight of the components in the legumes, in Protein, starch and fiber can be used to divide. For the peas drink, the Start used protein-up only the isolated Peas, the other components will continue to be sold. In order to achieve a creamy consistency, it should resemble the Macro-nutrient structure of of cow’s milk. So for a higher fat content, water, pea protein, rapeseed oil added. The yellow split peas, the the Start-up for his plants used to drink, come from the North of France.
With a more attractive environmental footprint
In Germany, were grown in 2019, only 1.7 percent of the arable land on grain legumes, including peas. The majority is used as animal feed, a small portion of the pea protein will be used for a few years in the food industry. “I believe that in the next few years, more peas in Germany are grown. Among other things, because the political conditions in which change towards a climate-friendly agriculture,“ says Henrik Maaß, working at the research center for global food security, and Ecosystems of the University of Hohenheim with legumes.
