It’s high time the international organizations such as United Nations Food and Agriculture Organization (FAO) or Greenpeace warned about the necessity of eating less meat and dairy products.
Global meat and dairy production and consumption must be cut in half by 2050 to avoid dangerous climate change and keep the Paris Agreement on track, a Greenpeace report advised in May 2018. “If left unchecked, agriculture is projected to produce 52% of global greenhouse gas emissions in the coming decades, 70% of which will come from meat and dairy,” the report claimed.
Bakery products are more sustainable foods than animal products, but more and more consumers are avoiding them due to healthy and weight management concerns. How to change this perspective and make the bakery goods popular again? By using additional ingredients that change their nutritional profile and offer sustainability claims. For this blog, I selected three categories:
- Almonds
One of the most important trends of the last years was the rising consumption of nuts, and especially almonds. They have health benefits that can enhance other foods:
- Fatty acids which contribute to the maintenance of normal blood cholesterol levels;
- Vitamin E content for skin and beauty;
- 6 grams of energizing plant protein per 28 grams;
- High source of magnesium;
- Gluten-free;
- 3.5 grams of fiber per 28 grams.
Almond Board of California has recently invested USD4.8m in next-generation farming practices and has developed an award-winning sustainability program, since August 2017. They also explain that almond farmers have dramatically decreased their per-pound water use, thanks in part to leading adoption of microirrigation and demand-based irrigation.
In 2017, almonds were the most used nuts for snacking in Europe, while they were featured in one out of 10 snacks, according to the data reported by Innova Market Insights. “Even though they were the number one nut included in new product introductions in Europe, in the bar, snacks, bakery and cereals categories, there’s room to grow,” the analysts say.
2. Pulses
Pulses can be used as ingredients for baked goods, bringing similar benefits for health and environment. With a high protein and low-carb content and having the potential to be included in baked items as flour or as grouts – peas, beans, chickpeas, lentils, lupin seeds, etc., they are definitely sustainable foods.
The United Nations Food and Agriculture Organization (FAO) recognizes 11 types of pulses grown worldwide. Pulses are very high in protein and fiber, and are low in fat. Pulses are also nitrogen-fixing crops that improve the environmental sustainability of annual cropping systems. Pulses come in a variety of shapes, sizes and colors and can be consumed in many forms including whole or split, ground in to flours or separated into fractions such as protein, fiber and starch, Pulse Canada explains.
More about how to include them in bakery items, find out in our European Baker & Biscuit magazine, Jan/Feb 2019, coming out soon! (Inputs from GoodMills Innovation and Döhler)
3. Vegetable
As part of the healthy eating trend, consumers claim that their wish is to include more vegetables in their diets, and what can be more sustainable than veggies, especially when they are locally grown? According to the US Organic Trade Association, 52% of organic consumers are millennials. Furthermore, they eat 52% more vegetables than their older counterparts.
Despite the lack of figures from the market research companies, as this is still a small niche, more companies are trying to include vegetables in their bread, flatbread, bun, muffin or pizza dough ranges.
For example, Daily Kneads Bread provided the solution for the consumers to eat more vegetables, by serving a nutritional purpose. They launched a new product range and SupplySide has nominated their Whole Vegetable Bread for its Editor’s Choice Award for Innovation and Market Impact last year. Vegetable Bread Nominated For Innovation Award
In Europe, Eurostar Commodities Launched a Pizza Base Mix Made With Vegetable Powder, while Caulipower Debuted Vegetable-Based Baking Mixes, in the USA.
Despite the steady decrease of the bread category in the mature markets, innovative products have enough room for growth, driven by consumers’ adventurous spirit. It’s time to put claims such as “high-protein”, “low-carb” and “sustainable food” work for you!