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Home/Products & Services/... /Europe, Middle East, Africa/INFUSE by Cargill™/Our Expertise/Bakery & Snacks/Plant-based Lunch Options
Food & Beverage - Europe, Middle East, Africa
  • INFUSE by Cargill™
    • Our Service
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      • Nutritional balance
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        • Plant-based Sweet Bakery
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INFUSE by Cargill functional ingredients - Plant-baked lunch options

Plant-baked Lunch Options

Download our Plant-based Lunch Options solutions

Get in touch and tell us about your formulation challenge

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!

 

Our Solutions

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.

INFUSE by Cargill - Plant-based Lunch Options Insights Report

Packing a Plant-baked Punch insights & solutions

Plant-based foods & beverages are becoming increasingly mainstream as vegan options move into a growing number of food and beverage categories. Product developers are now being challenged to create vegan options in both savory and sweet bakery categories.

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