Summary

At the World Bakers Summit 2026, BENEO demonstrated how its ingredient solutions can help manufacturers develop future-ready bakery products. Practical examples from the BENEO-Technology Center showed how faba bean protein can replace eggs, how complementary plant proteins and chicory root fibre can improve nutritional profiles, and how tailored ingredient combinations can enhance gluten-free bakery applications. The key to success lies in combining ingredient functionality with application expertise to deliver products that meet both nutritional and sensory expectations.

Bakery products today must remain familiar and enjoyable while responding to growing consumer interest in protein, plant-based and gluten-free options and improved nutritional profiles. Sounds like a challenge – or like an opportunity for close collaboration between ingredient suppliers and bakery producers. In this article we explore how combining ingredient know-how, application expertise and industry dialogue can look like in practice.

In Europe, more than half of consumers are already buying or interested in plant-based bakery products, like muffins, cakes, biscuits or donuts.^[i] This opens up huge innovation potential for the industry. Especially combined with the volatility of egg prices in recent years which put increasing cost pressure on bakery producers. But the key question is: how can eggs be replaced or reduced without losing its key functionalities?

The BENEO-Technology Center has shown through a range of recipe formulations and testing that BENEO’s faba bean protein concentrate is a cost-effective, high-performing, clean-label alternative that mimics the foaming, emulsifying, thickening and binding properties of eggs. Possible applications include muffins, meringue and biscuits.

Protein enrichment is moving into familiar everyday bakery formats. That’s no surprise as

• 57% of consumers globally say they are actively including more protein in their diet.^[ii]
• Almost 6 in 10 consumers find a high in protein claim appealing in baked goods.^[iii]
• 62% of consumers globally say they are extremely/very interested in plant proteins.^[iv]

In her presentation, Isabel demonstrated how faba bean protein concentrate and vital wheat gluten can be combined for a delicious high protein brown bread recipe. The addition of BENEO’s chicory root fibre, Orafti^® Inulin, even results in an additional high fibre claim, depending on local legislation. This improved nutritional profile leads to a better Nutri-Score rating, compared to a reference bread formulation.

Bakery producers looking not only for protein enrichment, but also a complete essential amino acids profile, can benefit from combinations of faba bean and rice proteins. These proteins complement each other in terms of their limiting essential amino acids. To go from theory to practice, Isabel shared a high protein biscuit recipe with her audience. It combines faba bean protein concentrate and rice protein, resulting in a high protein claim and a complete plant-based protein source. With a pleasant taste and texture, this biscuit is a better-for-you snack that allows to target health-conscious consumers.

One in three consumers globally find a gluten-free claim appealing in baked goods.^[v] This opens up another space for product development in the bakery industry. 45% of consumers globally connect gluten-free with digestive health benefits^[vi]. Digestive health has moved center stage over the past years. Bakery products in the gluten-free space can therefore gain a competitive edge. For instance, promoting fibre more prominently can help upgrade the health perception of gluten-free bread. However, taste continues to play a crucial role in attracting consumers to gluten-free foods.

The experts at the BENEO-Technology Center developed a gluten-free almond biscuit by using faba bean starch-rich flour. This ingredient is naturally rich in protein and fibre. That’s why its use allows for a biscuit with a source of fibre and source of protein claim, depending on local legislation. This indulgent snack can therefore convince consumers looking for that something extra. In the recipe, rice starch is added to optimise the texture and reduce breakage of biscuits. Using a higher amount of the faba bean starch-rich flour in a gluten-free pizza crust recipe even enables high in protein claims. Examples like this show how a smart combination of ingredients allows to combine improved nutritional properties with the taste and texture that consumers still expect.