British researchers are edging closer to a home-grown alternative to imported soya protein after developing a pea with little or no recognisable flavour, according to the Observer. The work could help food makers replace soya in products ranging from vegetarian burgers to processed meats, where a neutral taste is often essential.

The project brings together the John Innes Centre, Germinal, Aberystwyth University and the Processors and Growers Research Organisation. As the John Innes Centre has said, the aim is to create a commercially viable crop that can be grown in the UK and used in the same way as soya, which the country imports in large volumes each year.

The key obstacle has long been the pea’s distinctive "beany" taste, which has limited its appeal in factory-made foods. Professor Claire Domoney of the John Innes Centre told the Observer that growers have traditionally had to harvest peas very quickly before unwanted flavours develop. She said the flavourless result emerged almost by accident when breeders realised they had lost the very compounds that give peas their familiar taste.

Scientists are now testing the new variety in the field, with the hope of turning the laboratory breakthrough into a practical crop. The broader effort is backed by a £1 million project funded by Defra and Innovate UK, according to specialist food and agriculture reports. Researchers are also exploring whether similar methods could make other bitter crops more usable for people, although they have warned that removing bitterness can sometimes remove useful plant defences and potential health benefits as well.