Page 42 - FoodFocusThailand No.227 February 2025

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STRATEGIC R&DTEGIC R&D

Alternative Plant-based Ingredient:

Sustainable Development

for Next-Generation Bakery Products

Consumer behavior is rapidly changing, driven by growing demands for health support, sustainability,
and enhanced nutrition. These challenges served as a stimulus for adaptation within the bakery industry.
As a result, innovation in alternative ingredients has become essential to developing products that not only
offer unique characteristics but also align with the rising expectations for sustainable consumption and
health-conscious living. Notably, the term “plant-based” has gained widespread recognition and attention,
positioning bakery products incorporating plant-based ingredients as one of the most promising and fast-
expanding segments within the food industry.

The Growth of Plant-based Protein Ingredients Alternative Technologies to Enhance
According to the market data from 1996 to 2023, about 72,574 Plant Protein Quality
new plant protein-containing products were launched, including Despite the ongoing growth of the plant-based market,
46,628 bakery and 25,946 snack items. This trend highlights developing plant proteins for use in bakery products faces
the growing demand for healthy and sustainable plant-based challenges. These include maintaining texture, flavor, and
protein foods. Between 2019 and 2023, a total of 25,513 new sensory qualities comparable to animal proteins. To overcome
plant-based products were introduced worldwide. These these issues, researchers and manufacturers have employed
demands are driven by several factors including health concerns, advanced processing techniques and carefully selected raw
sustainability, and convenience. In the global market, a wide materials, including enzyme technology, fermentation
range of plant proteins is utilized in snack and bakery products. processes, ultrasound-assisted methods, and high-pressure
Wheat protein has dominated, accounting for 63.8% of total technology to enhance the functionality and applicability of
products, followed by soy protein at 9.1% and pea protein at plant proteins in the industry.
7.9%. Moreover, proteins from other sources like rice, potatoes, 1. Enzyme technology plays a crucial role in the creation
and some seeds also play an important role in expanding product of alternative bakery products, particularly by enhancing flavor
offerings to fulfill the needs of gluten-free consumers. For and texture—key attributes that directly impact consumer
example, incorporating amaranth protein into grain bars can satisfaction. For example, (1) protease enzymes are used to
enhance protein content by up to 21.95% while lowering glycemic hydrolyze plant proteins into smaller molecules, resulting in
index levels to moderate ranges. Bread enriched with chickpea bakery products with a softer, more elastic texture while
protein boosts protein content while also lowering postprandial minimizing the grittiness often found in plant-based formulations.
blood sugar levels. Similarly, incorporating spirulina into bread (2) Transglutaminase enzymes facilitate the formation of strong
enhances its nutritional profile by boosting protein, iron, and protein networks by creating cross-links between proteins,
calcium content. thereby improving product elasticity. (3) Lipase enzymes are

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