By Fréderic Fernandes, Product Manager Functional Proteins, BENEO
Protein enrichment is now a defining trend in the global food industry, driven by consumers’ focus on health, nutrition, and sustainability. Whether in bakery, dairy, or meat alternatives, product developers are seeking ways to deliver more protein without compromising on taste, texture, or clean-label credentials. BENEO’s faba bean protein concentrate is emerging as an ideal solution for this challenge, offering a unique balance of nutritional value, technical performance, and environmental benefits.
Nutritional strength and functional benefits
Faba bean protein concentrate contains at least 60% protein (on dry matter) and offers an excellent essential amino acid profile, particularly rich in lysine. This makes it a strong complement to cereal proteins such as wheat, oat, or rice, helping formulators create products with complete protein profiles. Free from major allergens and non-GMO, it’s the ideal choice for consumers seeking clean-label, gluten-free, allergen-friendly ingredients. Thanks to its low processing, it also preserves the natural goodness of faba beans, such as vitamins, minerals, and other valuable nutrients.
Functionally, faba bean protein delivers outstanding emulsifying, foaming, thickening, and binding properties. In bakery, it supports egg replacement in biscuits, meringues, muffins, and even complex layered treats like “brookies” (brownie-cookie combinations), while maintaining desirable texture and colour. In dairy alternatives, its emulsification and stability make it ideal for plant-based yogurts, desserts, and whipping cream. For meat alternatives, it contributes to a firm, juicy bite and improved water-holding capacity.
Meeting consumer expectations
Consumer interest in plant protein is strong, 81% globally are interested in protein, and 63% specifically in plant-based protein. In bakery, half of consumers are drawn to “high protein” claims, and in dairy alternatives and meat substitutes, the same interest in protein is driving category growth. By offering high-quality nutrition, clean-label appeal, and sustainable sourcing, faba bean protein empowers food producers to align with these evolving expectations.
Beyond protein: fibre and texture solutions
BENEO’s faba bean starch-rich flour, also naturally high in protein and a source of fibre, enables “source of fibre” or “high protein” claims in products like pizza crusts, cereal bars, and snacks. Combined with BENEO’s rice starch, it improves dough handling and finished product texture.
A cost-efficient egg alternative
With global volatility in egg supply and pricing, faba bean protein offers a cost-stable plant-based substitute. Depending on local raw material prices, replacing eggs in bakery formulations can significantly reduce costs while enabling high-protein claims under EU regulations.
For more information, visit:
