On Thursday, August 28, the “Protein Transition in Bakery” symposium took place, organized by NBC Wageningen. The event offered bakery professionals and innovative entrepreneurs an overview of trends, opportunities, and challenges related to plant-based proteins and the transition toward more sustainable bakery products.
As an expert in plant-based proteins, René van der Veen, owner of Multiflour, shared his knowledge and practical experience during an interactive session. He delivered the session together with Meester Boulanger and bread sommelier Reindert Hameeteman. Around 25 participants attended the presentation and tasting, where both theoretical insights and practical applications were discussed.
René guided participants through the world of plant-based proteins in bakery. He highlighted the growing demand for sustainable alternatives and the opportunities this creates for bread, pastries, and other products. Different protein sources, production methods, and technological properties such as texture, binding, and moisture retention were discussed. Trends for the coming years were also addressed, including the use of residual streams, the development of vegan alternatives, and the combination of plant-based proteins with fibers to enhance health benefits.
Reindert Hameeteman conducted a practical evaluation of various bread variants. Participants tasted standard white bread and breads with 10% and 15% replacement by plant-based proteins. Key observations included:
- Breads with pumpkin seed protein were well received, featuring an attractive “pistachio” color. As pistachio is currently very popular, several participants found this an interesting option to explore further.
- The sunflower seed variant resembled whole wheat bread and was positively received.
- Breads with Agrain scored neutral, with the emphasis on fiber enrichment.
Throughout the day, conversations arose around fiber and protein enrichment. Technological aspects such as taste, color, and texture are crucial for consumer acceptance in the protein transition. During our session, it became clear that many participants are exploring how to apply different proteins effectively.
Although there is much focus on protein, many consumers are unaware that bread is already a good source of protein. Research also shows that while protein intake is generally sufficient, fiber intake often remains too low. By combining plant-based proteins with fibers, new opportunities emerge for healthy, functional bakery products. Multiflour offers a range of fiber-rich ingredients made from oilseeds.
Our session at NBC Wageningen provided participants with inspiration, practical insights, and tastings to optimize the use of plant-based proteins and fibers in bakery products. We are committed to supporting partners and clients in developing healthy, sustainable, and innovative bakery solutions.
