Regulations, food safety
Antinutritional factors and legumes: How can processing methods help reduce their presence?
13
Apr
Published on: April 13, 2026
By Gilles BERTHEAU & Anne-Gaëlle MELLOUET – April 2026
Introduction
To read the full article, download it here: TechTime Article – April 2026 – Antinutritional Factors and Legumes
Have a question? Contact Gilles BERTHEAU, Head of the Grains Division: gbertheau@ctcpa.org
And, Anne-Gaëlle MELLOUET, Director of Mission d'Intérêt Général and Director of Industrial Transition : agmellouet@ctcpa.org
Introduction
Legumes are now at the heart of the food transition movement, thanks to their nutritional and environmental benefits. However, they also contain antinutritional factors that can affect the bioavailability of certain nutrients.
Processing methods play a key role in reducing these compounds and improving the nutritional quality of legume-based products.
In this article, learn about the main antinutritional factors found in legumes, their effects, and the technological approaches available to reduce their presence.
To read the full article, download it here: TechTime Article – April 2026 – Antinutritional Factors and Legumes
Have a question? Contact Gilles BERTHEAU, Head of the Grains Division: gbertheau@ctcpa.org
And, Anne-Gaëlle MELLOUET, Director of Mission d'Intérêt Général and Director of Industrial Transition : agmellouet@ctcpa.org
