Page 25 - The European Baking Ingredients Market Report 2022 - Volume 1

European Baking Ingredients Market Report 2022
Alternative proteins 25
INGREDIENTS

Beyond dairy and eggs: alternative

sources of protein-rich ingredients

for the bakery sector

he growing food industry protein ingredients derived from Furthermore, egg protein produces
and its increasingly meat, dairy and bakery, is essential foam when whipped, essential for
discerning consumers are to the future success of the protein volume building, lightness and
Tdriving the increase in non- market. smooth texture. It also provides
meat protein intake and therefore, a desirable yellow colour and
its relevant suppliers and markets. Historically, the animal proteins also participates in the above
Other influencing factors on this used in bakery product mentioned Maillard reactions
drive include climate change, formulations e.g., sponge cakes, responsible for desirable flavour
increasing population and the were sourced from dairy and egg and crust browning.
increasing robustness of consumers products. This is primarily owing
insistence on sustainability and to their ready-to-eat character, as Therefore, when dairy and egg
source transparency from their well as their availability in a variety proteins are removed from the
food. As a result, food industries of different flavours and all at an equation due to their animal
are becoming more interested affordable price. origin, important losses in texture,
in commercialising products flavour and colour occur. As a
formulated with ingredients derived On the one hand, milk’s functional consequence it is necessary to
from eco-friendly sources that properties such as casein, which optimise new formulas to improve
deliver optimal nutrition, flavour is responsible for binding fat and the qualitative characteristics of
and functionality. water and lactose, which together
with protein, promote the Maillard
The global protein ingredients browning reaction adding to the
market was recently valued at characteristic colour of baked
US$38.5 billion in 2020 and is products, are both of importance
expected to expand at a rate when it comes to developing baked
(CAGR) of 10.5% from 2021 products .
2
to 2028 . Understanding how
1
these alternative sources can On the other hand, egg protein
replace partially or wholly, the properties are also related to
functionalities of traditional animal binding as well as emulsifying.

It is necessary to optimise

new formulas to improve Clara Talens
AZTI, Food Research, Basque
Research and Technology
the qualitative characteristics Alliance (BRTA)

of dairy and egg-free

bakery products.

www.ebimr.com