Fava beans, also known as faba, horse or field beans, are one of the oldest cultivated crops. Grown for thousands of years across North Africa and the Mediterranean, they have long been valued as a reliable and nutritious food source. Today, with their slightly nutty taste, they continue to play a crucial role in food manufacturing, offering a practical way to enhance both the nutritional profile and functionality of finished products.
At Silvery Tweed Cereals, we work closely with our local supply chain to bring high-quality fava bean ingredients to market. Our beans are from farms within a 50-mile radius and processed locally before being milled or flaked at our site in Berwick-upon-Tweed.
From field to ingredient
Fava beans grow in pods and are harvested once the plant has matured and dried. The beans are wide, flat and naturally protected by a tough outer skin, which can be slightly bitter. This outer layer is removed before further processing to improve both taste and performance.
Our partner, Pulse Processing Ltd, handles the cleaning, dehulling and cutting of the beans. Its process removes up to 99% of the husk and hull, ensuring a consistent kernel. This stage is important in preparing the beans for further use.
Once prepared, the kernels are either naturally milled into flour or turned into flakes at Silvery Tweed Cereals.
A sustainable crop choice
Fava beans offer clear environmental advantages. As a legume, they fix nitrogen from the atmosphere, which reduces the need for synthetic fertilisers and supports soil health.
Energy assessments by Pulse Processing indicate that most of the energy used in fava bean production comes from on-farm operations, with processing accounting for only a small proportion. Studies also show that fava bean crops can generate more energy than they consume, making them an efficient option within arable systems.
Healthy crops can also remove carbon dioxide from the atmosphere. Their suitability for use in companion cropping systems supports more regenerative approaches to farming.
A versatile ingredient for food manufacturers
Fava beans have a mild, slightly nutty flavour, often compared to chickpeas, which makes them suitable for a wide range of applications.
Fava bean flakes
Our fava bean flakes are produced by steaming, torrifying and rolling the kernels, a process that improves both texture and nutrient availability. They can be used across a variety of products, including breads and other baked goods, as well as granolas, breakfast cereals, cereal bars, trail mixes and biscuits. They can also be seasoned and baked to create a simple snack.
In addition to human food applications, fava bean flakes can be used in pet and animal feed. Their improved nutrient availability makes them suitable for livestock, pets and poultry, particularly during high-performance stages or early growth.
Fava bean flour
Fava bean flour is produced through milling, with no additives used in the process. It can be used in both sweet and savoury applications, either on its own or blended with other flours. As it is a raw flour, it should be fully cooked when used in recipes.
It is suitable for a range of uses including breads, pizzas, biscuits and other baked goods. When used in bread making, a small inclusion rate of around 3 to 5% can act as a flour improver, helping dough performance and rise. It is also used in French baguettes for this purpose.
Fava bean flour is a suitable alternative to chickpea flour and can be used in batters and savoury products such as bhajis, while also serving as a thickening agent in sauces.
Nutritional benefits
Fava beans are highly nutritious and provide a rich source of plant-based protein. They are high in fibre, including resistant starch, and contain a range of micronutrients such as folate, copper, manganese, iron, calcium and potassium. They are also low in saturated fat.
This nutritional profile supports several health-related benefits. The fibre content contributes to digestive health and supports beneficial gut bacteria. The combination of protein and fibre can help promote a feeling of fullness, while the low to moderate glycaemic index means they can support stable blood sugar levels. The soluble fibre content may also help reduce cholesterol levels, while the presence of iron, folate and magnesium supports energy metabolism and helps reduce fatigue.
Developed for bakery and cereal applications
While fava beans themselves do not contain gluten, our production environment handles a range of cereal products. For this reason, our fava bean ingredients are not classified as gluten-free. They have been developed specifically for use in bakery and cereal applications where gluten is not a requirement.
Supporting product development with pulses
As demand grows for ingredients that deliver both functionality and nutritional value, fava beans provide a practical option. Their versatility, strong nutritional profile and role within modern farming systems make them well-suited to a wide range of food applications. Our experienced, in-house NPD team can work with you on both developing a new product using fava beans or looking at how they can be incorporated into an existing one.
At Silvery Tweed Cereals, we continue to develop pulse-based ingredients to support consistent quality and performance in finished products.
Find out more about our fava beans and the rest of our pulses range here, or by contacting our team.