Plant protein innovations in snacks and bakery: Synergy of market trends and scientific advances
2024
Boukid, Fatma | Mefleh, Marina | Mameri, Hamza | Rosell, Cristina M. | Boukid, Fatma [0000-0003-4857-6351] | Rosell, Cristina M. [0000-0001-7197-5874] | Consejo Superior de Investigaciones Científicas [https://ror.org/02gfc7t72]
Plant-based bakery and snack products hold a significant presence within the food industry, catering to a dedicated consumer base. This review provides a dual perspective by integrating comprehensive market trends and scientific literature analyses to assess the current landscape of protein-fortified bakery and snack products. Market analysis utilized the Mintel Global New Products Database to track product launches, while bibliometric analysis of relevant literature was conducted using Scopus. The market analysis underlines a robust growth trajectory in plant protein-enriched offerings, marking a maturity period over the past five years. Key trends in new product development reflect increasing consumer preferences for plant-based diets driven by health, sustainability, naturalness, ethics, and convenience considerations. Scientific literature documents substantial progress in fortifying and enhancing plant proteins for use in bakery and snack products. These advancements target key technological and nutritional challenges through innovative ingredients and processing techniques. The goal is to maximize protein content while preserving appealing sensory qualities. These innovations bridge critical gaps in sensory attributes and nutritional value, enabling the creation of high-protein plant-based products that align with consumer expectations. In summary, while the market for plant-based snacks and bakery products has shown maturity with limited innovation, ongoing scientific research offers promising avenues for enhancing product quality and diversity. Integrating these scientific insights with market trends is crucial for meeting consumer preferences and fostering continued growth in the plant protein segment of the food industry.
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Información bibliográfica
Este registro bibliográfico ha sido proporcionado por Instituto de Agroquímica y Tecnología de Alimentos