BISCUIT INGREDIENTS AND FLAVOUR TRENDS


wheat gluten in cookies and biscuits, the denatured Glustar 100 protein offers a high protein content but lacks viscoelasticity. Thanks to its dispersibility it can be easily integrated into recipes. Acting as a filler, it provides dough structure and results in crumbly, crisp end products. The proportion of protein substitution can be tailored to the recipe, dough consistency, and the protein content target and, in some applications combining both proteins can help improve processing performance. Both proteins can be declared as ‘wheat


THE ADDITION OF PLANT-


BASED PROTEINS IN BAKERY RECIPES CAN SOMETIMES RESULT A DRY, COMPACT CRUMB, CRUMBLY TEXTURE AND UNPLEASANT AFTERTASTE


protein’ or ‘wheat gluten’ and contain approximately 80g of protein per 100g of product. Under certain conditions, a higher protein content can also permit the use of health claims and contribute to an improved Nutri-Score. To illustrate how protein enrichment can be implemented without compromising product quality, Kröner-Stärke offered us the example of a reformulated Heidesand – a traditional German shortbread biscuit. By partially replacing flour with Glustar 100, it has been possible to triple the protein content, while the biscuit retains its characteristic crumbly, melt-in-mouth texture.


Functional enrichment The addition of plant-based proteins in bakery recipes can sometimes result a dry, compact crumb, crumbly texture and unpleasant aftertaste. GoWell Tasty Protein from GoodMills Innovation has been created to overcome these issues and to enable the


creation of nutritionally sound baked goods with an increased protein content that still look and taste good. Explaining more about GoWell Tasty


Protein, Max Weber, GoodMills Innovation’s Category Manager for Baking and Snacks told us that the blend combines protein from fava beans, peas, sunflowers and wheat. “With a protein content of 60% and a balanced amino acid profile, it provides a stable foundation for high- quality, nutritious products. Unlike some plant-based protein sources, which have disadvantages in terms of taste or technological application, GoWell Tasty Protein has a neutral taste and can be used to give added sensory appeal to end products.” It has been formulated to provide a delicate, crumbly texture, while its mild, slightly nutty taste does not overpower the original aroma and avoids off-notes, making it suitable for use in light-coloured baked goods such as burger buns, sandwich rolls and soft breads. Max went on to highlight how the mixture


can be easily incorporated into existing recipes with minimal adjustment. He says: “Thanks to its high protein content, a small amount is sufficient to significantly increase the protein proportion in the end product. This creates scope for easily implemented and cost-effective new product ideas. Our goal was to create a mixture that could be used with minimal effort, enabling bakeries to expand their range to include exciting new protein-rich products.” GoWell Tasty Protein can be used to enrich


an array of products, including soft breads, toast rolls, bagels, baguettes and pancakes. Its raw materials come 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


AUGUST/SEPTEMBER 2025 • KENNEDY’S BAKERY PRODUCTION • 31


Page 1  |  Page 2  |  Page 3  |  Page 4  |  Page 5  |  Page 6  |  Page 7  |  Page 8  |  Page 9  |  Page 10  |  Page 11  |  Page 12  |  Page 13  |  Page 14  |  Page 15  |  Page 16  |  Page 17  |  Page 18  |  Page 19  |  Page 20  |  Page 21  |  Page 22  |  Page 23  |  Page 24  |  Page 25  |  Page 26  |  Page 27  |  Page 28  |  Page 29  |  Page 30  |  Page 31  |  Page 32  |  Page 33  |  Page 34  |  Page 35  |  Page 36  |  Page 37  |  Page 38  |  Page 39  |  Page 40  |  Page 41  |  Page 42  |  Page 43  |  Page 44