INNOVATIONS IN SUSTAINABLE BAKERY PRODUCTION


IN PRAISE OF A FABA-ULOUSLY SUSTAINABLE INGREDIENT


Fréderic Fernandes, Product Manager Functional Proteins at BENEO, argues the case for the faba bean as a sustainable bakery ingredient.


T


oday, over one-in-three consumers around the world consider the health of the planet as the number one concern,


according to the Innova Lifestyle & Attitudes Survey 2024. Given this rising focus on planetary health, consumers are paying more attention to how their food is made, and what it contains. Indeed, the Innova Global trends Survey 2025 found that half of global consumers find honesty and transparency about ingredients and sourcing very important values §when it come to their diet. As a result, 42% of consumers are now actively looking for sustainable alternatives to conventional products. Rising awareness around sustainability


issues – such as the changing climate and resource conservation – is driving the growth of plant-based alternatives. Add to this the growing concerns about animal welfare and an increasing understanding of the health benefits of plant-focused diets, then it comes as no surprise that figures show strong potential in the plant-based baked goods category, with a projected annual growth rate (CAGR) of 15% in terms of volume between 2024 and 2029, as reported by the Euromonitor Global Projection Volume, 2024-2029.


The beans are processed using dry


Plant-based reformulation In response more bakery producers are reformulating using plant-based protein sources, such as faba beans, which offer a wide range of technical, nutritional and sustainability benefits. In terms of sustainability,


fractionation. During production, no water is used, a low level of energy input is required – when compared to wet processes – and no chemicals or processing aids are needed. Alongside its sustainability credentials,


faba beans


contribute to lower greenhouse gas emissions at the farm level by capturing nitrogen from the atmosphere and using it to nourish both themselves and subsequent crops. This natural fertilisation reduces the need for


part of the appeal of the faba bean is its versatility and potential as a protein enrichment source in bakery applications. For example, BENEO’s faba bean concentrate has a neutral taste, a light- yellow colour and delivers high solubility.


synthetic inputs and improves soil quality for future harvests. The faba beans used by BENEO are grown in Germany and are REDCert2 certified, which is equivalent to the Farm Sustainability Assessment (FSA) from SAI at the highest Gold level. The region has good rainfall and soil with good water retention capacity, so irrigation is not necessary.


It has good emulsifying, foaming, thickening and binding properties and performs well nutritionally. It is a clean label ingredient and contains a minimum of 60% protein on dry matter. The concentrate also has a good


essential amino acid profile which, when combined with BENEO’s wheat or rice protein, provides a complete essential amino acid profile. These strong functional properties make it well-suited for use in bakery products, including egg replacement or protein enrichment in baked goods. The functional benefits of faba beans


are key today, given rising egg prices and unpredictable supply chains, particularly in the US, which is driving the use of faba bean protein concentrate as an egg replacer in the bakery sector. The BENEO- Technology Centre has shown, through a range of recipe formulations and testing, that its faba bean protein concentrate is a cost-effective, high-performing, clean-label alternative that mimics the properties of eggs. Possible bakery applications include muffins, meringue and biscuits. The functional and nutritional benefits


of the faba bean, combined with its sustainability credentials and its ability to be used as a cost-effective egg replacer, looks set to see this ingredient being employed increasingly in a wide range of bakery applications.


OCTOBER/NOVEMBER 2025 • KENNEDY’S BAKERY PRODUCTION • 17


Image © Dennis Möbus-Südzucker.


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