Flanquart Brings Oilseed Purées to iba and Other Trade Shows

Flanquart, a French seed sourcing company with 30 years experience, is bringing to iba, NutrEvent and FiE a line of oilseed purées which allow players in the bakery sector to produce 100% plant-based formulations. 

Based on whole seeds, these purées allow simpler formulations, with fewer ingredients, but also more natural than most references on the vegan market, says the company. Their effects are perceptible on the texture as well as on the flavors. In addition, these oilseed purées provide essential nutrients and thus offer opportunities for nutritional and health claims or help improve the NutriScore of a finished product. 

“We draw on the benefits of seeds to offer a wide range of natural ingredients, enabling professionals to create finished products with a 100% plant-based formulation”, explains Gatien Dusaussoy. As an expert in oilseed, pseudograin, grain and pulse processing, the company relies on simple processing methods (sorting, microbial decontamination, toasting, grinding, transforming into purée and crushing) to exploit their nutritional value and technical advantages. Flanquart produces conventional and organic versions of its staple products.

Flanquart’s solutions use whole seeds, allowing for more concise and natural formulas than most vegan market staples. In flours or purées, seeds can help optimize and reduce the ingredients in many recipes. They have a noticeable effect on both texture and flavor, while naturally providing essential nutrients. “In a cereal bar, an oilseed purée and a mucilaginous seed flour, such as flaxseeds or chia, bind the ingredients together, optimizing product quality. This also reduces or even eliminates the use of sweeteners such as glucose syrup. All this with maximized fibre content”. 

The plant taste, which can put consumers off, is balanced out especially by toasting or caramelizing the seeds beforehand. “This brings out notes of hazelnut and praline”. Seed purees can be used in a wide range of applications: bread, pastries, granolas and muesli, desserts, ice creams, spreads, chocolates, vegetable cakes, plant milks, sauces and culinary aids. Oilseed purées can be used for baking, replacing all or part of the butter in loaves of bread, pastries and buns. Once it has been fully processed (after any husking), the seed retains its nutritional value. Flaxseeds, sunflower, pumpkin, hemp, chia, sesame, millet, amaranth and pulses are rich in plant proteins (between 18% and 35%) and provide unsaturated fatty acids (omega 3, 6 and 9).

All seeds are also sources of fiber (between 4.5% and 24.5%), vitamins and minerals (phosphorus, potassium, magnesium, calcium, iron and zinc). Their nutritional and health benefits can be promoted and they can improve the finished product’s Nutri-Score.

“Thanks to our experience, we are able to help people choose seed solutions with the best formulas, in line with producing E-free or substitution solutions, for both organic and conventional products,” says Gatien Dusaussoy. “We can design new customized ingredients to meet the needs of the food industry.”