Webinar: Processing intercropped cereals and legumes

Intercropping, defined as the concurrent cultivation of different plant species within a single field, is believed to exert a significant influence on the composition, functionality, and processing behavior of the resulting crops. This carries implications for sustainable sourcing practices and the quality of the final products. This webinar aims to illustrate how intercropping affects processability. To do so, an overview of ingredient functionality, with a particular focus on the interactions of starches and proteins in cereal-legume matrices will be provided. The nutritional contribution of legumes to cereal-based products will be discussed. To give insights into applied processing, the impact of legume incorporation on baking performance and formulation strategies will be examined. As the IntercropVALUES Horizon Europe project also reaches its final stage, current project results will be presented to highlight the effects of intercropping on processability and final product quality, with a focus on baking and snack extrusion.