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From bread to burgers: How faba bean protein transforms food development

Protein enrichment with faba bean combines nutrition, functionality, and sustainability for bakery, dairy, and meat alternative innovations.

By Fréderic Fernandes, Product Manager Functional Proteins, BENEO

Protein enrichment is now a defining trend in the global food industry, driven by consumers’ focus on health, nutrition, and sustainability. Whether in bakery, dairy, or meat alternatives, product developers are seeking ways to deliver more protein without compromising taste, texture, or clean-label credentials. BENEO’s faba bean protein concentrate is emerging as an ideal solution for this challenge, offering a unique balance of nutritional value, technical performance, and environmental benefits.

Nutritional strength and functional benefits

Faba bean protein concentrate contains at least 60% protein (on dry matter) and offers an excellent essential amino-acid profile, particularly rich in lysine. This makes it a strong complement to cereal proteins such as wheat, oat or rice, helping formulators create products with complete protein profiles. Free from major allergens and non-GMO, it’s the ideal choice for consumers seeking clean-label, allergen-friendly ingredients. Thanks to its low processing, it also preserves the natural goodness of faba beans, such as vitamins, minerals, and other valuable nutrients.

Functionally, faba bean protein delivers outstanding emulsifying, foaming, thickening, and binding properties. In bakery, it supports egg replacement in biscuits, meringues, muffins, and even complex layered treats like ‘brookies’ (brownie-cookie combinations), while maintaining desirable texture and colour. In dairy alternatives, its emulsification and stability make it ideal for plant-based yogurts, desserts, and whipping cream. For meat alternatives, it contributes to a firm, juicy bite and improved water-holding capacity.

Meeting consumer expectations

Consumer interest in plant protein is strong, with 81% globally interested in protein, and 63% specifically interested in plant-based protein. In bakery, half of consumers are drawn to ‘high protein’ claims, and in dairy alternatives and meat substitutes, the same interest in protein is driving category growth. By offering high-quality nutrition, clean-label appeal, and sustainable sourcing, faba bean protein empowers food producers to align with these evolving expectations.

From egg-free bakery goods to indulgent plant-based dairy alternatives and meat-free mains with great bite, BENEO’s faba bean protein and starch-rich flour are versatile tools for the future of food; delivering health, taste, and sustainability in one ingredient.

Beyond protein: fibre and texture solutions

BENEO’s faba bean starch-rich flour, also naturally high in protein and a source of fibre, enables ‘source of fibre’ or ‘high protein’ claims in products like pizza crusts, cereal bars, and snacks. Combined with BENEO’s rice starch, it improves dough handling and finished product texture.

Complete nutrition through protein pairing

When paired with rice protein (rich in methionine), faba bean protein forms a complete plant-based protein source. This combination works well in crackers, sports bars, dairy alternatives, and other high-protein innovations where a full amino acid profile is desired.

Sustainability and zero-waste production

Sustainability is at the heart of BENEO’s faba bean strategy. Faba beans are grown by certified German farmers, with REDCert² sustainability certification (equivalent to SAI’s FSA Gold level). Faba beans naturally fix nitrogen in the soil, reducing fertiliser needs and improving soil health.

Production takes place at BENEO’s new facility in Southern Germany, using a dry fractionation process that requires no water and minimal energy. The process separates protein- and starch-rich fractions while ensuring every part of the bean is used – protein and flour for food and feed, and hulls as a fibre source for animal nutrition.

A cost-efficient egg alternative

With global volatility in egg supply and pricing, faba bean protein offers a cost-stable plant-based substitute. Depending on local raw material prices, replacing eggs in bakery formulations can significantly reduce costs while enabling high-protein claims under EU regulations.

Expert support for tailored formulation

The BENEO-Technology Center supports manufacturers with recipe development, application trials, and technical guidance to achieve optimal taste, texture, and nutritional profiles. Complementing this, the BENEO-Institute provides expertise on nutrition science, communication, and regulatory compliance to ensure clear labelling and claim opportunities.

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