BISCUIT INGREDIENTS AND FLAVOUR TRENDS


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 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 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.


Goodmills GoWell Tasty Protein combines protein from fava beans, peas, sunflowers and wheat.


USING PEA PROTEIN AND A FIBRE-RICH STARCH BLEND, IT WAS POSSIBLE TO ACHIEVE OVER 20% PROTEIN CONTENT WHILE MAINTAINING A SOFT-BAKED TEXTURE


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


“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


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.


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


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