Are lipids co-passengers in legume protein ingredients?

The protein transition aims to reduce the proportion of animal proteins in our diet in favour of plant proteins, not least because of growing concern for environmental sustainability. In this context, legumes such as peas and lupins are proving to be promising sources of dietary protein. However, their deployment in food systems is limited by the fact that their functional properties (particularly in terms of emulsifying, foaming and gelling capacities) are often far from optimal.