emissions and 99% less land use than palm oil, NoPalm Ingredients’ solution offers a sustainable and circular ingredient that directly addresses the growing supply-demand gap in the global oils and fats market.
“Three years ago, we were fermenting at benchtop scale and now we have scaled to 120,000l,” says Lars Langhout, CEO & Co- founder of NoPalm Ingredients. “With palm oil demand forecast to grow by 4% annually and the need for sustainable alternatives is urgent. Our fermentation-derived oil is a true drop- in replacement – at price parity.”As the bakery industry navigates the path to a more sustainable future, the choice of oils and fat ingredients needs to be given careful consideration. Whether alternatives, structured TAGs, or cutting-edge fermentation-derived fats, manufacturers have an expanding toolkit of responsible options from which to choose. Bakeries need to weigh up functionality, consumer expectations, and environmental impact. The challenge is real – but so is the opportunity to create the sustainable products that consumers are demanding.
Upcycled vegan-friendly egg alternative
Burcon NutraScience Corporation, a plant-based protein innovator, was founded on the basis of its canola protein extraction and purification technology which sustainably upcycles nutritious by-products of canola oil.
The US-based company has seen demand for its egg alternatives surge in recent years – in part due to widespread avian flu outbreaks. “Bakery manufacturers need price stability and supply chain reliability – both of which plant- based egg replacers can offer,” says Sarah Medina, Lead Research and Development Scientist at Burcon NutraScience Corporation. “Because our canola protein closely mimics the composition and functionality of egg protein,
it can serve as a cost-effective egg alternative. Puratein C canola protein can replace up to 100% of powdered and shelled eggs in many applications, with properties that include gelation, foaming, binding, and emulsification,” explains Sarah. “With its high protein content, Puratein C can also help bakeries boost the protein levels in their product formulations, offering a good solution for those looking for protein that is vegan, non- GMO, gluten-free, and soy-free,” continues Sarah.
In cookies, it
is able to enhance binding and spreading, creating a soft, chewy texture. In egg-based breads such as challah, it can replace egg and contribute a tender texture and slight sweetness.
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