BISCUIT AND COOKIE INGREDIENTS


GETTING THE BALANCE RIGHT


Suzanne Callander reports on how the demand for protein has affected NPD conversations in the cookie and biscuit sector.


A


2026 Innova Trend Survey has highlighted that 60% of consumers worldwide are looking to actively increase


their protein intake – a fact which has led to traditionally indulgent categories, such as cookies and biscuits, becoming a prime target for protein-focused innovation. New product development in the sector


is increasingly aiming for ‘source of protein’ or ‘high protein’ claims, creating demand for formulations that boost nutritional value without sacrificing the texture, crunch, and indulgence consumers expect.


So, one of the most common questions facing NPD teams today has become ‘how much protein can we actually add before texture is compromised?’ According to Sophie-Géraldine Delanoë, Global Segment Leader, Marketing Food & Nutrition at Roquette, there is no universal threshold. “The maximum protein level that can be achieved will depend on the protein selected, its functional properties, and the overall recipe design. Dough characteristics – such as viscosity, cohesion, elasticity, and hydration requirements – all influence how much protein can be incorporated before


dough handling or finished product quality begins to suffer,” she says. “Successful protein fortification is therefore less about maximising protein content at any cost and more about finding the right balance between nutrition, processability, and sensory performance. Sophie-Géraldine argued that trying


to achieve a ‘source of protein’ or ‘high protein’ claim with a single protein ingredient can be challenging, due to a combination of processing, sensory, and textural limitations. She says: “From a processing standpoint, higher protein


30 • KENNEDY’S BAKERY PRODUCTION • AUGUST/SEPTEMBER 2026


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