As plant-based diets increase, expect more demand for bakery products offering high-protein flour alternatives to wheat, said Eurostar Commodities.
Plant-based flour is made from 100% ground vegetables or legumes and can be used as a primary ingredient in breads, pizza bases, pancakes and cakes.
Using plant-based protein could transform breads into a fibre-full, protein-rich nutritious food that offered increased texture and flavour, but would also satisfy hunger and keep people feeling fuller for longer, the company added.
Stepping up quality
Eurostar Commodities also predicted that the gluten-free market would “step up” on the quality front. “Until now, people have had to put up with second-rate products that don’t taste as good as their glutinous alternative,” said Eurostar Commodities managing director Philip Bull.
“Through extensive research and development, we have created versatile flours that can be used to make different products gluten-free and high quality.”
Food Manufacture is holding The Future of Plant-Based Proteins: Roots of Future Growth, a conference sponsored by Kerry Taste & Nutrition, from 27-28 May in Amsterdam. For more details, please visit the conference website.