Page 27 - The European Baking Ingredients Market Report 2022 - Volume 1

European Baking Ingredients Market Report 2022
Alternative proteins 27
INGREDIENTS

Apart from the techno-functional

properties, the nutritional value of the

alternative protein ingredients used should

be equivalent or superior to those of

animal-origin.

Manufacturers have a lot of options should be equivalent or superior to and egg-derived ingredients,
to consider when working with those of animal-origin. by combining three alternative
alternative proteins, especially sources of protein (pea, hemp
when combining them. Apart from In fact, we have published a and edible insects), using mixture
the techno-functional properties, recent scientific study about design methodology (Figure 1). A
7
the nutritional value of the how to optimise a sponge-cake mathematical model based on the
alternative protein ingredients used formulation replacing dairy “desirability function” was used

Figure 2: Ternary contour plots as a function of three variables (protein ingredients) of the optimised responses:
baking loss, protein content, specific volume. Sponge cakes samples (M1-M15) are represented in each ternary plot.

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