According to a Europe-wide consumer survey by ProVeg International, there is still great potential for plant-based foods in many categories, including baked goods
Planteneers has developed a range of baking agents, compounds and all-in mixes it says can be used as a modular system. With the range, manufacturers can offer a vegan product portfolio including brioches, fluffy soft rolls and burger buns to muffins, cake and cookies, to toppings, fillings and plant-based cream alternatives.
According to a Europe-wide consumer survey by ProVeg International, there is still great potential for plant-based foods in many categories, including baked goods.
“We offer customers multiple application possibilities per article, so they can use our fiildBake products with maximum flexibility,” said Michael Pruss, Head of Business Development. “By combining the ingredients in different ways, for example, the consistency and texture of the final product can be adjusted.”
With fiildBake Rice Bread Planteneers offers an expanded solution for vegan bread and rolls. The all-in, gluten-free mix is suitable for bread and rolls, but it can also be used as a basis for plant-based and vegan tarte flambee and pizza. Fine baked goods represent a much greater challenge. “Even if they’re flour-based, they usually contain eggs, butter, milk or milk derivatives. Chocolate is another frequent ingredient,” said Pruss. “For these products the important thing is to cover all the functions of the animal ingredients using only plant ingredients. We have succeeded very well with the different fiildBake products.”
As an alternative to cheesecake, the company offers an all-in mix for a vegan mousse cake, while muffins, cookies, pound cake and sheet cake can be made without eggs or butter using the complete mix. The range also includes compounds for making plant-based vanilla creme and whipping creme for cakes and tortes. These compounds are freeze-thaw-stable, and thus suitable for deep-frozen products. The fiildBake range is rounded out by plant-based baking agents, a pudding creme composition and a compound for a classic cake glaze that is made hot. “For us it was important to get a broad range to market with which baked goods producers can cover all product categories,” said Pruss.