Breakout 1: Enhancing Texture Characteristics of Baked Goods Fortified with Plant-Based Protein

Consumers’ dietary habits continue to trend towards healthy, sustainable choices such as those that include plant-based protein. To boost holistic health and prevent illness, consumers are paying closer attention to the ingredients and the health claims of the food they consume. According to Innova Market Insights, bakery products with plant based and premium/indulgent claims grew 54% between 2017 and 2021. These high-protein plant-based claims in turn drive new product development opportunities (and challenges) for the food industry and the bakery segment in particular. The introduction of non-functional proteins to boost the protein content can interfere with the structure and texture of the baked product. These added proteins often have different solubility, water holding capacity, and hydration rates creating a challenge for formulators. Developing formulations that result in products with desirable texture, consistency, and airiness that meet consumers’ expectations is key for the successful introduction of the baked product. This presentation is focused on leveraging our leavening technology to improve the volume and texture of finished products fortified with plant protein.

Learning Objectives:

  1. Explain the baking challenges created when fortifying with additional proteins.
  2. Provide an overview of our innovative leavening technology solutions used in baked goods fortified with plantbased protein.
  3. Provide an example of a leavening system that improves texture in specific formulation.

Songwei Wu, Innophos, Inc.