It is the Great British Pea Week in the UK and while it might seem like a strange subject to be highlighting, peas might start being used in bakery products much more in the future, just not in the way we might think.
It might seem odd to start seeing peas in bread, but according to a recent report on LinkedIn available here, the pea proteins market in Europe is expected to grow significantly. One of the reasons for this is due to the heath benefits associated with pea protein and also an increased demand for plant based dietary supplements. One of the key areas is that peas contain high quality protein among other healthy attributes including iron, arginine and branched amino acids which support repairing muscle, helps improve heart health and boosts the immune system. It also supports digestion and absorbs fibre in the body.
There are already a number of ingredient companies that are researching this area, including Cargill, Kerry and Dupont who are all focusing on product innovation and how these might be used to supplement food products for healthier claims on pack. If you also think about the growing awareness of allergens, pea protein might be something that continues to gain momentum in the future and we may start seeing this in baked products. It probably wont be in the form of peas in a loaf of bread, but rather pea protein powder added to products.
But what do you think? Is this something that the baking industry will start using for higher protein and other health claims? The report is free to download on the link above if you want to have a look at it further. We think it is an interesting topic and relevant this week as it is Great British Pea Week. Get More Information : https://lnkd.in/gQBHX2w)
Bakery students from around the UK and Ireland sharing their experiences