Plant-based flour market set to grow

As plant-based diets increase, expect more demand for bakery products offering high-protein flour alternatives to wheat, said Eurostar Commodities.

Plant-based flour is made from 100% ground vegetables or legumes and can be used as a primary ingredient in breads, pizza bases, pancakes and cakes.

Using plant-based protein could transform breads into a fibre-full, protein-rich nutritious food that offered increased texture and flavour, but would also satisfy hunger and keep people feeling fuller for longer, the company added.

Stepping up quality​

Eurostar Commodities also predicted that the gluten-free market would “step up​” on the quality front. “Until now, people have had to put up with second-rate products that don’t taste as good as their glutinous alternative,”​ said Eurostar Commodities managing director Philip Bull.

“Through extensive research and development, we have created versatile flours that can be used to make different products gluten-free and high quality.”​

Food Manufacture is holding The Future of Plant-Based Proteins: Roots of Future Growth, a conference sponsored by Kerry Taste & Nutrition, from 27-28 May in Amsterdam. For more details, please visit the conference website.​​