Faba Beans:
Solutions in Baked Goods and Dairy-Free Applications
About this webinar
Join us for an inspiring and informative webinar that explores the full potential of faba bean protein, a plant-based solution at the forefront of innovation in today’s food industry.
Whether developing next-gen dairy alternatives, seeking to reduce egg content in bakery or simply looking for sustainable protein sources, this webinar will equip attendees with the knowledge and tools to make it happen. The key topics of discussion include:
- Technical and Product Insights:
Understand faba bean protein’s unique functional and nutritional properties and learn how its solubility, emulsification and foaming capabilities make it a versatile ingredient in a wide range of applications from creamy dairy alternatives to fluffy egg-free baked goods. - Consumer and Recipe Inspiration:
Discover what is driving consumer interest in plant-based proteins and how faba bean protein meets the demand for clean-label, allergen-free and nutritious products. The expert speakers will showcase inspiring recipes and real-life applications to spark innovation. - Targeted Application Benefits:
Explore how faba bean protein supports partial or full egg replacement in bakery without compromising on texture or taste, helping manage price volatility and meet vegan goals. The expert speakers will dive into its role in creating indulgent, dairy-free drinks and spoonables that deliver on mouthfeel and performance. - Market Outlook and Innovation Opportunities:
Get the latest insights on the growing global market for plant-based proteins. From established categories like meat and dairy alternatives to emerging trends in snacks and nutrition, discover where faba bean protein is gaining ground and how it can diversify portfolios. - Sustainability Focus:
Learn about the environmental benefits of faba bean cultivation and its production process. With a low carbon footprint, regional sourcing and minimal water use, faba bean protein supports sustainability ambitions without compromising on quality.
Don’t miss this opportunity to connect with our experts, ask your questions and explore the exciting future of faba bean protein.
Register for this webinar today to discover how faba bean protein can transform formulations, meet evolving consumer demands and advance sustainability goals.
Who should attend
This webinar will appeal to food industry professionals seeking innovative solutions for egg-free baking and dairy-free formulations. Whether working in R&D, marketing, NPD or food science, discover how faba bean protein can enhance texture, functionality and taste in products.
What you will learn
- Technical info, consumer insights and recipes with faba bean protein
- Specific benefits for egg reduction and dairy-free applications
- Production process and environmental benefits of faba bean protein
Featured Speakers
Frederic Fernandes
With a background in agricultural engineering, Frederic Fernandes joined BENEO in 2022 as Product Manager for functional proteins. Passionate about innovation and sustainability, he shares insights on faba bean protein’s benefits, applications and potential as a plant-based alternative in the food industry.
Isabel Trogh
Graduated as Doctor in Applied Biological Sciences with a Master in Bio-engineering Chemistry (Food specialization), both at University of Leuven, Belgium. Isabel has more than 20 years’ experience as R&D Manager in the food industry.
Partner for this event
BENEO
BENEO produces functional ingredients from natural sources such as chicory root, sugar beet, rice, wheat, and faba beans. These ingredients provide nutritional and technical benefits, helping food manufacturers create healthier, well-balanced products. BENEO’s portfolio supports weight management, digestive, bone, and dental health and enhancing energy for mental and physical performance. Additionally, they improve taste and texture by replacing fat and sugar, enriching fiber, and adding protein.
BENEO’s prebiotic fibers, inulin and oligofructose from chicory root, promote gut health and improve calcium absorption. Isomalt, the only sugar replacer derived from sugar, is a leading ingredient in sugar-free hard candies, while isomaltose provides prolonged energy with its low glycemic impact. Rice derivatives, including organic flours, starches, bran, syrups, and proteins, serve as natural, clean-label solutions.
New to BENEO’s range, faba bean ingredients support plant-based bakery and dairy-free applications. Faba bean protein concentrate effectively replaces eggs in baked goods, offering excellent emulsification and foaming properties—ideal for egg-free muffins and meringues. In dairy-free products, its high solubility and emulsification enhance alternatives like whipping creams and plant-based feta.
By incorporating BENEO’s innovative ingredients, manufacturers can develop products that align with health trends, sustainability goals, and evolving consumer preferences.