Roquette’s new recipe for bakery and snack success combines plant protein, texture and consumer appeal, helping manufacturers create products that deliver on nutrition and indulgence…
There’s plenty to chew on in today’s snack market. It’s no longer enough just to taste great or have eye-catching shelf-appeal. New products are expected to deliver on nutrition, functionality and indulgence all at once – or risk being passed over by increasingly discerning shoppers. For brands and manufacturers, standing out in a crowded category means creating snacks that satisfy both evolving consumer priorities and demands, and the realities of formulation.
Protein remains one of the category’s strongest purchasing drivers, with plant proteins emerging as a key ingredient for everyday wellness. But protein alone isn’t enough. Consumers expect every high-protein snack to deliver the same satisfying crunch and crispiness as its traditional counterpart. Meeting both expectations at once is where ingredient innovation makes all the difference.
Protein with purpose
For many consumers, indulgence and enjoyment still come first in snacks – but health is a close second. This shift is fuelling demand for better-for-you snacks that fit more balanced lifestyles, with protein playing a central role thanks to its links with satiety, active living and overall wellness. It’s no surprise, then, that high-protein claims are now appearing across everything from crackers to cereal bars.
Adding protein, however, is only half the challenge. High inclusion levels can introduce off-notes or dry textures, while growing scrutiny of ingredient lists is driving demand for simpler formulations, increasingly plant-based. Ingredients such as pea and fava protein help address both needs at once. Developed specially for bakery and snack applications, Roquette’s NUTRALYS® B85F pea protein isolate enables higher protein enrichment while still supporting the taste and texture consumers expect.
Texture that keeps consumers coming back
Nutrition may encourage a shopper’s first purchase, but texture is often what secures the second. Whether it’s the snap of a cracker, the light crispness of an extruded snack or the satisfying crunch of a gluten-free biscuit, sensory quality remains essential to success.
Formulating for higher protein, added fibre or gluten-free claims can make maintaining crunch, moisture control and product stability more challenging. Roquette’s functional starch portfolio helps overcome these hurdles while keeping intact the qualities consumers love. For instance, CLEARAM® cook-up starch and PREGEFLO® pregelatinized starch support texture, process stability and product consistency, while WELLENCE™ gluten-free solutions help deliver appealing sensory properties. Together, these ingredients allow manufacturers to achieve nutritional goals without compromising the eating experience.
Ready for what’s next
Behind every successful snack is the right ingredient and the right expertise. With seven food innovation and application centres and a global network of 370 scientists, Roquette works alongside customers to accelerate product development with food foresights, formulation support, analytical expertise, application development, training and collaborative innovation.
This approach enables manufacturers to accelerate innovation, troubleshoot on the production line, adjust to a new claim, or respond quickly when a trend takes off. As consumer demands continue to change, the most appealing snacks will be backed by strong ingredient choices and the expertise to formulate them well.
Explore Roquette’s plant-based ingredient solutions for bakery and snacks: https://www.roquette.com/food-nutrition/applications/bakery-snacks
