Baking & Snack - September 2022 - 35

FORMULATION
Plant-Based Protein
power in
by Lucas Cuni-Mertz
M
Many bakery consumers today are opting for products
that are better for them and the environment. They want
baked goods that are sustainably sourced, have a clean
label and offer health benefits like high protein, low sugar,
vegan and gluten-free. This movement has resulted
in growing consumer demand for plant-based protein.
" We are seeing the convergence of two growing consumer
trends, health and sustainability, into one larger,
more impactful trend of 'better-for-us,' " explained
Laurie Colin, senior technical business development
manager, Blue Diamond's Global Ingredients Division.
" Within this environmental realm, consuming food that
is better-for-us is often linked with alternative proteins
and is shifting away from animal-based ingredients. "
For example, Beneo's plant-based survey last year
found that 72% of respondents would be influenced to
buy baked goods and sweets that were high in plantbased
protein. And globally, nearly half of consumers
want to see more plant-based protein cookies in
supermarkets.
Despite the strong appetite for these goods, 2022
Mintel data shows that only 2% of new product launches
in the bakery category in North America over the past
three years carry a claim of added/high protein.
" This signals a real opportunity for developers, " noted
Steven Gumeny, product manager, rice ingredients and
functional proteins, North America at Beneo. " Plantbased
proteins not only perform well in baked goods
but also allow the creation of products that appeal to a
wide audience and stand out among the rest. "
Today there are plenty of plant proteins at bakers'
disposal, each posing unique benefits in baked goods
as well as potential formulation challenges that must be
considered.
Pulses prove popular
Pulses like peas, chickpeas, lentils and fava beans are
popular options that can meet consumers' evolving
health and wellness needs.
" As consumers increasingly scrutinize product labels,
beans and pulses, including black and navy beans,
chickpeas, lentils, peas and more, provide a sense of
familiarity to shoppers seeking ingredients they recognize, "
explained Jacquelyn Schuh, global marketing director,
protein nutrition solutions, ADM.
Nearly 70% of consumers say recognizable simple
influence their purchasing
ingredients
selections, ADM found. In addition to
Almonds can mask
the bitter flavors that
sometimes come
with pulse proteins.
©Pixel-Shot - stock.adobe.com
Plant proteins are increasingly
popular with consumers, and
there are more options than
ever for bakers.
www.bakingbusiness.com / September 2022 Baking & Snack 35
http://www.bakingbusiness.com

Baking & Snack - September 2022

Table of Contents for the Digital Edition of Baking & Snack - September 2022

Baking & Snack - September 2022 - Intro
Baking & Snack - September 2022 - 1
Baking & Snack - September 2022 - 2
Baking & Snack - September 2022 - 3
Baking & Snack - September 2022 - 4
Baking & Snack - September 2022 - 5
Baking & Snack - September 2022 - 6
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Baking & Snack - September 2022 - 8
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Baking & Snack - September 2022 - 33
Baking & Snack - September 2022 - 34
Baking & Snack - September 2022 - 35
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