PPMA PREVIEW
from sustainable sources, and it meets clean label criteria and is vegan. “Depending on the recipe and dosage, manufacturers can use claims such as ‘source of protein’, ‘high protein content’ or ‘vegan’ for clear and obvious market differentiation,” concludes Max.
The 30g-40g goal ADM has identified that 60% of consumers in the EMEA region are looking to increase their protein intake, with some consumers targeting 30-40 grams of protein per meal. New product innovations in baked goods can help consumers achieve this goal. However, as already discussed, there
are challenges for bakeries to overcome when reformulating biscuits for higher protein content – from texture to taste, shelf-life and more. Changes to dough rheology is a common challenge, according to Clara Faustina, Senior Marketing Manager, Sweet Goods and Bakery EMEA at ADM. “Some protein sources may also have varying water absorption rates, which can result in drier biscuits. Adding protein could also lead to
WITH NEW ELEMENTS OF ESG SUCH AS THE CORPORATE
SUSTAINABILITY REPORTING DIRECTIVE (CSRD) COMING INTO FORCE IN 2026, AND QR LABELLING SYSTEMS BEING ROLLED OUT ACROSS THE RETAIL AND PACKAGING INDUSTRY IN 2027, [THIS] EVENT IS A PRIME OPPORTUNITY FOR VISITORS TO FUTURE-PROOF THEIR OPERATIONS
chewiness, which would be undesirable in traditional short, crisp biscuits. It is also important to consider any off-notes which may impact smell and taste,” she says. These issues make the sourcing of the right protein ingredients critical when it comes to reformulation. “Taste modulation and maskers, along with sweetening solutions can also help build a more desirable sensory experience in high-protein biscuits,” continues Clara. ADM can offer a range of clean tasting, highly functional soy, pea and
wheat proteins. According to Clara, soy is a stand-out ingredient which bakers should consider when looking to increase protein content. “Soy is one of the few non-animal proteins that is considered ‘complete’, meaning it has a Protein Digestibility Corrected Amino Acid Score (PDCAAS) of 1 which is high quality. PDCAAS evaluates the quality of dietary proteins by assessing their amino acid profile against human needs and correcting it for true fecal protein digestibility. Further, our research has
12 • KENNEDY’S BAKERY PRODUCTION • AUGUST/SEPTEMBER 2025
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