Plant-baked Lunch Options
Plant-based is becoming an increasingly important trend in bakery, as vegan claims proliferate on new product launches, and egg-free recipes come into ever greater demand.
Replacing eggs in bakery is a major challenge however, as they deliver on nutritional profile, provide bulk and build structure and texture, help with managing the dough rheology (viscosity, stiff and elasticity) and last but not least contribute to the color and flavor.
INFUSE has great solutions for a variety of savory and sweet bakery products such as wraps, bars, brioches, pancakes, waffles, crackers and even in pizza dough. Find out how our solutions can help you pack a plant-baked punch into your lunch!
Thanks to our carefully blended solution of pea proteins and wheat proteins - all label-friendly ingredients, requiring no E-number declaration - we are able to achieve full plant-based formulations that are comparable in performance and organoleptics to non-plant-based recipes.
Our solution has water-binding properties and provides an even dispersibility and better distribution while mixing in a variety of sweet and savory bakery products. It enables protein claims in the end-product while enabling good texture, bite and chewability, and a balanced taste profile.