BISCUIT AND COOKIE INGREDIENTS
flour, fat, sugar and moisture in a product. The choice of protein ingredients for cookie or biscuit is also key. Briony says: “Different protein sources behave very differently during processing. Rather than pursuing the highest possible protein content, developers need to identify an inclusion level that delivers a meaningful nutritional proposition while preserving the characteristics consumers associate with a sensory-pleasing cookie or biscuit.” So, as bakery manufacturers look to
develop more sustainable protein-rich products, factors such as nutritional value, environmental impact, availability and cost are becoming an important part of the ingredient decision. Emerging frameworks, such as the BPI Score – which assesses protein-containing foods across multiple criteria – illustrates the wider move towards evaluating protein sources beyond protein content alone. For bakery manufacturers, this reinforces the importance of selecting a protein that can support the desired nutritional profile but which works technically within the recipe and delivers the expected texture and eating experience. ACI can offer a range of plant-
ACI’s pea portfolio, for example,
THE BEST SOLUTION WILL DEPEND ON THE PROTEIN SOURCE, INCLUSION
LEVELS AND THE WIDER
FORMULATION – INCLUDING THE BALANCE OF FLOUR, FAT, SUGAR AND MOISTURE IN A PRODUCT
includes an isolated pea protein containing approximately 83% protein, while yellow pea and chickpea powders provide more moderate levels of protein. Isolated soy protein offers approximately 90% protein and can be used in bakery applications including cakes and brownies. The plant- protein concentrate blend provides an alternative for bakeries looking to incorporate a combination of plant protein sources into their formulations. Briony believes that the opportunity for
based protein options to support this approach. “The range includes pea, soy and wheat proteins, as well as a chickpea and a plant-protein concentrate blend combining fava bean, yellow pea, sunflower and wheat proteins. These provide different routes to protein enrichment depending on the nutritional, sensory and processing requirements of the finished product,” says Briony.
the biscuits and cookies sector is actually less about chasing a headline protein number and more about intelligent formulation. A successful high-protein biscuit still needs to look, taste and perform like a biscuit. “Protein needs to work alongside the other ingredients rather than dominate the formulation,” she says. Ultimately, protein innovation in bakery is not simply about putting more protein into products. It is about choosing the right protein, at the right level, for the right application while keeping track of sustainability, nutrition, cost and consumer expectations. An appetite for novelty Susen Gottwald, R&D Bakery Category
32 • KENNEDY’S BAKERY PRODUCTION • AUGUST/SEPTEMBER 2026
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