Plant protein, the next big trend

 As consumer demand for high-protein and alternative foods continues to grow, plant-based proteins will have a huge impact in the baking and snacking segment.

Alternative proteins are gaining mainstream appeal.

Plant protein remains a key ingredient in the global food industry. As the industry accelerates towards innovative and sustainable diets, consumer demand for alternative protein sources has also changed.

InnovoPro, a chickpea protein platform, noted: “Global consumers are becoming more aware of what they eat and how food affects their health, raising questions about artificial ingredients and harmful additives.”

The emergence of the alternative protein market directly responds to these concerns and offers attractive product solutions in the bakery and snacks category. 

High Protein Benefits

Changing consumer behavior has a cascading effect on many food and snack categories, including an increase in new product launches in the bakery segment.

Health-conscious consumers are turning to high-protein bakery products for more balanced nutritional options. Plant proteins with high digestibility and strong amino acid profiles are also popular choices for enriching bakery and snacking, dominating manufacturers' new product development (NPD) programs.

In addition to the health benefits, taste is what ultimately determines people's repeated purchases of plant-based protein products. This is especially true in the baked goods and snacks segment, where indulgence and rich flavors are paramount.


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