Germinal, in partnership with leading UK research institutes, has reached a milestone in its innovative Pea Protein Project. Backed by DEFRA and Innovate UK, the initiative aims to develop flavour-neutral, high-protein peas as a sustainable alternative to imported soya. This breakthrough could transform plant-based food production and support both UK farmers and environmental goals.
International grass and forage seed company Germinal, in partnership with the John Innes Centre, Aberystwyth University’s Institute of Biological, Environmental and Rural Sciences (IBERS), and the Processors and Growers Research Organisation (PGRO), has announced a significant milestone in its pioneering “Pea Protein Project.”
Funding and sustainability goals
Backed by a £1 million grant from DEFRA and Innovate UK’s Farming Innovation Pathway, the initiative aims to create flavour-neutral, high-protein pea varieties that can be grown sustainably in the UK – offering a homegrown alternative to imported soya.
Reducing soya imports
The UK currently imports 3–4 million tonnes of soya annually, much of it linked to deforestation and environmental degradation overseas. Developing a domestic pea-based protein source could dramatically reduce this reliance, cutting carbon footprints and supporting global sustainability goals.
This project has the potential to introduce a protein crop with a wide range of applications in food manufacturing that will be both commercially attractive to farmers and a significant contributor in terms of nutrients, soil health and disease control in arable rotations.”
– Roger Vickers, Chief Executive of the Processors and Growers Research Organisation
Breakthrough in pea flavour
Peas already offer strong nutritional credentials, but their distinctive flavour has limited their use in food manufacturing. The breakthrough lies in suppressing this flavour using a gene first identified in the 1990s by the John Innes Centre. Previously found in wild Indian pea lines, this gene had never been commercialised – until now.
Agronomic and environmental benefits
Beyond taste, peas bring agronomic benefits. They naturally fix nitrogen in the soil, reducing the need for synthetic fertilisers and improving soil health. This makes them an ideal crop for sustainable rotations, supporting both environmental and economic resilience for UK farmers.
Plant breeding and field trials
The project’s first phase focused on traditional plant breeding to integrate flavour-suppressing and protein-enhancing traits into commercially viable pea lines – a goal achieved ahead of schedule. The next stage involves field trials to test elite varieties under real-world conditions, ensuring they meet both agronomic and processing requirements for food manufacturers.
Industry leaders on the project
Paul Billings, CEO of Germinal UK & Ireland, highlighted the dual benefits of this innovation: reducing soya imports and enhancing soil health. He described the removal of pea flavour – while improving protein quality – as a critical step toward industrial adoption. This development could unlock new opportunities for plant-based food products, meeting consumer demand for sustainable protein without compromising taste or functionality.
We are delighted that the novel traits our team identified and studied in pea plants over many years are now being incorporated into arable crops that we expect will be of lasting value to farming and food production. This will provide a UK-grown, sustainable alternative option to soya.”
– Professor Claire Domoney, Emeritus Fellow at the John Innes Centre
Advancing climate-smart agriculture
The Pea Protein Project represents more than a scientific breakthrough; it signals a shift toward climate-smart agriculture. By creating a homegrown protein source, the UK can strengthen food security, support farmers, and contribute to global sustainability efforts. Combined with Germinal’s previous innovations in high-sugar grasses and hybrid clover, this achievement underscores the company’s commitment to reshaping food and farming systems for a greener future.
Expert perspectives
Roger Vickers, Chief Executive of the Processors and Growers Research Organisation, said: “We are now about to embark on the next phase of the project, which is to multiply the seed stock to permit testing of their agronomic performance under practical farm growing conditions.
This project has the potential to introduce a protein crop with a wide range of applications in food manufacturing that will be both commercially attractive to farmers and a significant contributor in terms of nutrients, soil health and disease control in arable rotations.”
Professor Claire Domoney, Emeritus Fellow at the John Innes Centre, said: “We are delighted that the novel traits our team identified and studied in pea plants over many years are now being incorporated into arable crops that we expect will be of lasting value to farming and food production. This will provide a UK-grown, sustainable alternative option to soya.
“The work underway on the Pea Protein project confirms, yet again, the long-term value of primary scientific research and the future solutions to practical challenges that it can underpin.”
Dr Ana Winters, Team Leader at IBERS, Aberystwyth University added: “We are very excited to be part of this groundbreaking project, and we are looking forward to exploring the opportunities for plant-based protein foods offered by these new pea cultivars. These crops represent a significant advancement for the UK’s alternative protein industry.”
