Sustainable Ingredients
sustainable benefits C
How ingredient choice
can deliver cost and
The environmental benefits of faba beans and versatile applications in bakery and plant-based products meet growing consumer demands for healthful and eco-friendly options.
onsumers are increasingly
looking for ingredients that are both ‘good for me’ and ‘good for the planet’. With the environment continuing to move up the consumer agenda, sustainable ingredient choice
is becoming a focus for producers. Here Fréderic Fernandes, Product Manager Functional Proteins at BENEO, discusses how ingredients with good sustainability credentials, such as those derived from faba beans, can also help producers achieve cost efficiencies in bakery applications.
Consumers push sustainability agenda Almost 3 out of 4 consumers worldwide now believe that for a food or beverage to be healthy, it must be healthy for both them and the environment. Transparency in the sourcing of raw materials also looks set to continue to drive change in purchasing behaviour.
Particularly
as 76% of consumers globally now expect companies to be transparent about their raw material sources.
Alongside increasing consumer demand for more sustainable purchasing, almost 3 out of 5 consumers across the globe are now interested in plant-based nutrition, with almost one in three identifying as flexitarian. As a result,
16 Kennedy’s Bakery Production June/July 2024
plant-based ingredients continue to hold their appeal, particularly those that can demonstrate their sustainability credentials. However, the key to success for future plant-based products will be the ability of producers to balance the need of delivering appealing plant-based bakery products, with taste and affordability.
Combining cost efficiencies and sustainability As a result of increasing pressure, both from authorities and consumers, food manufacturers are having to keep sustainability front of mind from farm to fork - and this includes ingredient sourcing too. Faba bean ingredients such as those from BENEO are showing potential when it comes to sustainability along the value chain and delivering cost-efficiencies in recipe development.
Faba beans help to reduce greenhouse gas emissions at farm level, as they capture nitrogen from the air, and provide it for themselves and subsequent plants, which reduces the need for fertilizer input. They also provide an additional crop in farmers’ rotation cycle, while enhancing soil structure and increasing biodiversity. BENEO strives to source its faba beans at Farm Sustainability Assessment (FSA) Gold level from German farmers, in close proximity to the production plant which is currently under construction. In addition, BENEO valorizes the entire raw material for food and feed ingredients, avoiding waste, and no water is needed in the production process.
Looking at opportunities for bakery products, the BENEO-Technology Center has been exploring a range of egg replacement recipe formulations and initial successes have included the development of an egg-free plant- based muffin and meringue. With a pleasant taste and texture, they contain faba bean protein concentrate at a reduced dosage than would have been needed if eggs were used, resulting in the potential for lower recipe costs. BENEO’s faba bean protein concentrate is light yellow in colour and has a relatively neutral, mild beany taste. Containing a minimum of 60% protein on dry matter, the concentrate
bakeryproduction.co.uk
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