PPMA PREVIEW
identified that 79% of global plant- forward consumers associate soy with a healthy/active lifestyle,” argues Clara. Pea protein is another good plant
protein in terms of PDCAAS and it does not require additional allergen labelling. “Our pea protein is clean tasting, minimising the impact on the biscuits’ flavour profiles compared to other pea proteins in the market,” concludes Clara.
A go-to solution Protein enrichment has evolved rapidly, from being a niche trend to a mainstream expectation. For biscuit and cookie manufacturers, this has opened new doors for innovation. Cargill has identified pea protein as being one of the go-to solutions for formulators. Cargill’s RadiPure pea protein, for example, is said to offer a mild taste that makes it well suited for baked applications where flavour is critical. “Beyond protein content, it is important to consider digestibility, labelling requirements, and compatibility with existing formulations,” warns Quentin Schotte, Snacks Technical Lead at Cargill. “Lecithin can add nutritional value while supporting emulsification and texture – important in biscuits where spread and bite matter.” Cargill recently supported a European
customer in launching a high-protein, plant-based cookie aimed at active lifestyle consumers. Using RadiPure pea protein and a fibre-rich starch blend, it was possible to achieve over 20% protein content while maintaining a soft-baked texture. The product also incorporated sunflower lecithin, that allowed the
customer to make choline claims – choline is a nutrient linked to lipid metabolism and liver health. The final product passed sensory panel thresholds for taste, texture, and appearance. According to Quentin, one of the
biggest reformulation challenges lies in maintaining the sensory qualities of the original biscuits and cookies – crispness, crunch, colour, and mouthfeel. “To
overcome any impact on texture and water absorption our technical teams have identified ingredient systems that can balance hydration and structure. Our tailored ingredient blends allow golden colours and a crisp bite to be maintained, even in high-protein formats.” Quentin pointed at flavour masking as being another issue. “Some proteins can bring earthy or beany notes that clash with sweet baked profiles. With Cargill’s formulation knowledge and the use of complementary ingredients bakers can still achieve a balanced, indulgent flavour profile,” he says.
No compromise So, as we have found out, protein enrichment in biscuits and cookies doesn’t have to mean compromise. From functional wheat proteins to neutral- tasting pea and soy-based blends, there are now adaptable solutions available that can give bakery manufacturers the ability to meet evolving consumer expectations without compromising on quality or taste.
AUGUST/SEPTEMBER 2025 • KENNEDY’S BAKERY PRODUCTION • 13
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