Once again this year, we participated as sponsors in the Bakery BIET 2023 conference during which we presented a workshop on innovation and healthy, tasty, and creative formulations:
“The best version of your product: Healthy, tasty, and OUT-OF-THE-BOX”
At this traditional event that brings together professionals from the bakery and related sectors, we unveiled a series of innovative proposals made by our #Molina_Lab, of which the following were particularly noteworthy:
- Allergen-free plant protein:
The sunflower becomes the new generation of vegan proteins. We’ve developed a High Protein Bar inspired by muesli bars. To improve its nutritional profile, we added sunflower protein texturisers for a crunchy twist and gave it a chocolate coating with collagen to increase the protein content by 26g per 100g. Unlike regular bars, which usually contain nuts, this bar is completely allergen-free.
- Collagen used in the bakery sector:
The amino acid profile is retained even after baking, offering a unique and nutritious experience. We unveiled two products:
We made bread with hydrolysed collagen:
We took our inspiration from brioche and removed the egg and butter and replaced them with olive oil, collagen, and carrot fibre. The result was a bread with 25% less fat and 25% more protein. In terms of texture, collagen provided a smoother product with a 20% longer product life.
Biscuit with hydrolysed collagen:
The inspiration was a digestive biscuit to which we added collagen and obtained a biscuit with 25% less fat and 32% less sugar. In terms of processing, the addition of collagen allowed us to give the biscuit a more resistant structure and to avoid checking (biscuit cracking).
They are products that were very popular both in terms of taste and texture.
If you missed our workshop, you can contact us and we’ll send you the conclusions. Let us “play” with your recipes and help you in your developments...
Because Healthy can be Tasty