Protein plays a substantial role in baked goods. Beyond adding nutritional value, protein conditions dough, provides structure, retains moisture, and enhances texture. Therefore, as plant-based ingredients take the place of traditional animal proteins, formulation expectations must continue to evolve as well.
The opportunity for plant-based protein in baked goods is undeniable. Grocery sales of plant-based foods that directly replace animal products grew to over $7 billion in the past year (SPINS retail sales data, April 6, 2021). The astonishing 27% growth is a testament to the innovation in this space. However, as food manufacturers continue to explore more diverse product applications, new ingredients must emerge to sustain the increase in demand.
The timing is perfect for hemp seed protein to penetrate the market. With its exceptional contribution to nutrition and digestibility and its advancements in sensory attributes, hemp seed protein is quickly becoming an attractive ingredient that many baked goods applications could benefit from.
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