High-protein and Egg-free, the Challenges of Modern Plant-based Bakery
Wanting to be plant-forward and also have enough protein in your diet or have only clean label products is a conundrum that many consumers live in these days. However, ingredient makers have been working hard in the past years to help manufacturers make the products consumers want.
Global vegan bakery market is approximately USD336.1m in 2025, according to Future Market Insight. The market is facilitated by ongoing innovation in plant materials like aquafaba as egg substitutes, cashew creams, and coconut butters. But that is not the only thing that drives the expansion of the vegan bakery market. Its ability to keep up with the demands of the consumer is a significant force that allows the industry to grow.
High-protein Everything
“Worldwide, 81% of consumers are (extremely) interested in protein, and 63% in plant-proteins in particular, making protein-enrichment an important focus for plant-based bakery reformulations,” says Imen Ouerdiane, Sales Director EMEA at BENEO. “In fact, 1 in 2 global consumers are attracted by high protein claims when looking for bakery products, and 45%, who check the nutrition label of their baked goods, say they are looking for the protein content.”
BENEO’s faba bean protein concentrate is gaining popularity among bakery producers as it allows them to add nutritional protein claims on-pack – if the conditions of use are fulfilled. The clean label ingredient contains a minimum of 60% protein on dry matter, has an excellent essential amino acid profile and very good emulsifying, foaming, thickening and binding properties. It also has strong sustainability credentials and has shown its potential as a cost-effective egg replacer too. Alongside the concentrate, BENEO’s faba bean starch-rich flour is naturally high in protein, while also containing fibre, and can help to boost the protein content in applications such as cereal bars, snacks, or baked goods. “For example, the addition of BENEO’s faba bean starch-rich flour in a plant-based pizza crust allows for “high protein” and “source of fibre” claims in the EU,” says Ouerdiane. “Additionally, BENEO’s rice starch is used in the recipe to improve dough consistency.”
Another initiative comes from Burcon NutraScience Corporation, which announced a partnership with Puratos, a global provider of innovative ingredients for the bakery, patisserie, and chocolate industries. The collaboration aims to harness the potential of Burcon’s Puratein canola protein to create next-generation solutions for bakery and patisserie products. Canola protein, known for its neutral flavor, high nutritional value, and functional versatility, has emerged as a compelling alternative to egg protein.
“We are thrilled to collaborate with Puratos on advancing our cutting-edge canola protein,” said Kip Underwood, CEO of Burcon. “Their deep expertise in the bakery and patisserie industries aligns perfectly with our strategy. Puratein canola protein offers remarkable functionality and cost-saving opportunities as an egg substitute. Together, we aim to redefine the possibilities of plant-based proteins.”
Concepta Ingredients has also introduced its Arboreto Premium Protein range, with the highlight being the plant-based protein asset PRO 1000G. Derived from the extraction process of sesame oil, a plant native to tropical Africa and Asia and introduced to Brazil by the Portuguese in the 16th century, the product has characteristics that make it an excellent nutritional profile, as it is rich in protein, fiber, calcium and a source of essential amino acids.
Another highlight is Arboreto Premium Protein PRO 1000GB, which innovatively combines the benefits of sesame, derived from the upcycling process of oil extraction, and babaçu, an ingredient of Amazonian origin and part of Concepta Ingredients’ Bio Abundance Program, which aims to promote the sustainable use of natural resources and the development of the communities involved. The new product is ideal for use in pasta, bakery items, snacks, cereals and hot drinks.
With GoWell Tasty Protein, GoodMills Innovation introduced a new protein blend that enables the simple production of protein-rich baked goods without compromising on taste or sensory quality. This protein combination – made from fava beans, yellow peas, sunflower seeds and wheat – boasts a protein content of 60% and a well-rounded amino acid profile. Moreover, the blend impresses with its pleasant, subtle nutty flavor, free from the typical off-notes associated with many plant-based proteins.
Specifically designed for light baked goods such as burger buns, sandwich rolls or soft breads, GoWell Tasty Protein ensures optimal sensory characteristics. It delivers a pleasant, delicate bite and harmonious mouthfeel in the final product – stand-out qualities that are a welcome improvement on baked goods made with conventional protein blends. Thanks to its neutral to slightly nutty flavor, the original character of the baked goods is also preserved.
ACI Group expanded its plant-based protein offerings, introducing a versatile new range of pea, soy, and wheat proteins and a unique plant-based protein concentrate blend. This new product line aims to meet the growing demand for sustainable, high-quality proteins, providing solutions that suit a variety of applications – from protein bars to meat replacements and everything in between.
“With our new plant-based protein range, we’re equipping brands and food manufacturers to create innovative and nutritious products while meeting the rising demand for sustainable food options,” says Trish Fellowes, Food Sales Manager at ACI Group. “From meat alternatives to baked goods, these ingredients offer exceptional versatility and functionality.”
Egg Replacers and Reduction Solutions
Eggs have been the hot potato of bakery in the past years, first because of sustainability issues – the industrial production of eggs is in most cases not considerate for the well-being of chickens – and now because of the significant price increase in some parts of the world – due to major decreases in the number of chicken because of bird flu control measures. All producers of egg replacers have come up with solutions that help bakers protect their bottom line and offer product consistency.
Innophos has expanded its LEVAIR portfolio with the launch of LEVAIR Egg Replace. This new technology enables manufacturers to reduce costs, minimize supply chain disruptions, and maintain the volume, texture, taste, and appearance of traditional eggs in baked goods. LEVAIR Egg Replace is designed for full or partial replacement of egg yolks and dried whole eggs in a variety of bakery applications, including cakes, donuts, muffins, and sponge cakes.
In plain donuts, formulations using 100% LEVAIR Egg Replace 1000 as an egg yolk substitute showed no significant differences in texture, volume, or sensory attributes compared to those using 100% dried egg yolk. In pound cake, formulations with a 33% egg replacement using LEVAIR Egg Replace 2000 also exhibited no noticeable differences in texture, volume, or sensory qualities compared to cakes made with 100% whole eggs.
Corbion has launched two new high-performance egg replacers, Vantage 12E and Vantage 11E, aimed at helping bakeries maintain product quality and cost efficiency amid ongoing egg supply volatility.
Designed to address fluctuating availability and rising prices, the new ingredients provide flexible solutions for a range of applications. Vantage 11E offers full egg replacement in bread and bun recipes without the need for reformulation, while Vantage 12E allows for up to 40% reduction in dried or liquid whole eggs in cakes and sweet baked goods. Both products are compatible with open-bowl and continuous mixing systems.