In recent years, consumer awareness for healthy and sustainable nutrition has changed significantly. A balanced and environmentally conscious diet has become increasingly important. As a result, the demands in the food industry have changed: The baking industry now wants to offer its end consumers exciting alternatives that are healthy and sustainable.
One innovative approach to meeting these challenges is to use alternative raw materials and ingredients in the production process – for example, algae and egg alternatives. While the former is an excellent source of protein, vitamins and minerals, egg alternatives can serve as a plant-based, healthier and more animal-friendly source of protein in baked goods.
1. Algae: The superfood raw material
An innovation on the ingredient list of some bakeries is algae. Whether for bread, muffins or doughnuts, this alternative is becoming increasingly popular because of it numerous benefits – such as its high nutritional value. Algae are rich in protein, fiber and minerals. They also contain omega-3 fatty acids, which are important for the heart and brain. Another advantage is sustainability: Algae grows quickly, does not require fertilizers or pesticides, and usually needs less water and land than other ingredients and raw materials.
New flavors through the use of algae
An additional benefit of seaweed is its natural taste. It has a slightly salty and nutty note that harmonizes well with sweet and savory flavors. By using them, the baking industry could create a variety of new flavors and combinations. However, if this is not desired, there are also algae that are neutral in taste – such as agar-agar algae.
Agar agar algae – vegan, tasteless and perfect for gluten-free baked goods
Agar-agar is a type of algae that can be used as a vegan alternative to gelling agents in baking. It is extracted from different types of red algae and more binding than gelatin. The vegetable thickener can be used at higher temperatures, which also makes this alternative suitable for hot desserts or jellies. In addition, agar-agar is tasteless and odorless. Other plus points: the food trend from Southeast Asia contains no calories, is rich in fiber and can also serve as a binding and thickening agent in gluten-free baked goods.
Despite all these benefits, there can also be challenges when using algae in the baking industry: For instance, the superfood can affect the taste and color of baked goods. Blue-green bread might not be so appealing to every customer. Also, the price of algae can be higher than for conventional baking ingredients.
2. Egg alternatives for a larger clientele
Yet another food trend is egg alternatives, since many customers are looking for vegan and allergen-free options. There are now a few different ways to replace eggs – including plant-based and chemical options.
From aquafaba to bananas: popular products that can replace eggs in the bakery
An often used substitute for eggs is the use of applesauce, bananas or vegetable yogurt. These ingredients can serve as binders in baked goods contribute to a softer texture. Another plant-based egg alternative is aquafaba, which is contained in the thick cooking water in chickpeas or other legumes. The water is whipped until it is stiff and can then be used as a substitute for egg whites. Aquafaba is a good choice for recipes that require egg whites, such as meringue, macarons and whipped cream.
Egg substitute made from vegetable ingredients
A chemical alternative to eggs is egg replacer, which is made from vegetable ingredients such as tapioca starch, soy flour or cornstarch. Egg replacer is a versatile product that can be used as both binder and loosening agent in baked goods. It has a longer shelf life than eggs and can be stored in large quantities.
However, following this food trend can also lead to difficulties: Plant-based alternatives can affect the taste or color of baked goods. Egg replacements can be more difficult to process than eggs and may require adjustments to baking time and temperature.
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