The protein trend in breakfast products
Consumers are looking for breakfast products that keep them full for longer and are rich in protein and fibre. Protein enrichment in granola, muesli and breakfast cereals is therefore spreading rapidly. With their vegan, dairy-free and soy-free nature, pea protein and rice protein offer a strong alternative to whey and soy protein in these products.
Using protein in granola
In granola, protein is usually mixed into the binder syrup together with oats, nuts and seeds. The protein powder binds water in the syrup phase and thickens the mix, so syrup quantity and composition should be adjusted to the protein level. Pea protein contributes to clustering with its strong binding; rice protein gives a more neutral taste and less water binding for a balanced structure.
Clustering and crunch
Large clusters and crunch are important for consumer liking in granola. Clustering results from binder syrup, protein and baking conditions working together. Too much protein can make the product hard and dry; too little binder causes clusters to fall apart. Baking temperature and time should be optimised for low moisture and the desired colour.
Protein in extruded cereals
In extruded breakfast cereals, protein enrichment can reduce expansion and make the product denser. When raising protein, the starch source should be maintained and process parameters readjusted. Mixes with protein coatings or protein pieces (protein crisps) are also an alternative.
Bowl life
How long a breakfast cereal stays crunchy in milk (bowl life) is an important quality measure. A dense, low-porosity structure, suitable coating and low moisture improve bowl life. Because the water-binding capacity of the protein can affect this property, it should be assessed by sensory testing.
Taste and colour
The legume notes of plant proteins can be balanced with honey, cinnamon, cocoa, vanilla and hazelnut flavours. During baking, proteins and sugars undergo Maillard reactions that darken colour; the baking profile should be adjusted accordingly.
Nutrition claims
A "source of protein" claim requires at least 12% of the product's energy from protein, and "high protein" at least 20%. For fibre claims, the contribution of oats, wheat fibre or citrus fibre can be calculated. Claims should be verified by analysis.
Sourcing notes
PERDIST supplies pea protein, rice protein, pumpkin seed protein and wheat fibre to breakfast product manufacturers with their documents.
Frequently asked questions
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