Talking texture: The science of sensory appeal in vegan batters and breadings

From theplantbasemag.com

Matthieu Bertoux, marketing director at Ingredion, and Olivia Fannon, technical service technologist for Western Europe, explain how brands can create vegan batters and breadings that satisfy on every sensory level while still meeting clean label demands.

Texture is one of the most important factors in what people look for in good food and coatings are more than just a finishing touch: they transform how food looks, feels and tastes. In fact, the global market for batters and breadings is expected to reach $3.23 billion by 2027 at a CAGR of 6.7% .

A new era for coating systems

Adopting vegan coating solutions is about far more than appealing to the growing plant-based movement. It’s about a genuine evolution in food science that delivers tangible operational benefits that help to streamline production lines and simplify ingredient handling workflows. These advances in science now enable companies to embrace formulations that both tap into the rising demand for sustainability and ethical sourcing, while also reducing the risks of cross-contamination by removing egg allergens from production facilities.

Refining recipes to meet demand

When it comes to creating batters and breadings that consumers genuinely prefer, there are several crucial factors to get right. Traditionally, eggs have been used to bind coatings to various foods, but vegan formulations must take another route. Highly functional starches, derived from plant sources such as corn, tapioca and rice, can provide the necessary cohesion without compromising performance. Adhesive starches maintain the strength of coatings through all the stages of production, cold storage, and final preparation.

To achieve the all-important golden-brown finish that customers love on battered foods, skimmed milk powder has historically been the go-to. Now, vegan alternatives such as dextrins are stepping in to do the same job, encouraging the subtle browning reactions (referred to as Maillard reactions) to provide the same visual appeal while being completely dairy-free.

Coating meat alternatives is a category of its own. Without animal-derived flavour compounds, it can be a balancing act to get the satisfying, harmonious taste profiles. This requires carefully adjusting plant-based flavours in coatings to ensure they complement, rather than compete, with the base product. Plant-based proteins also bring different surface qualities and moisture levels, often needing more adhesive batters or specialist starches for reliable coverage.

Cracking the science of texture

Texture in batters and breadings isn’t just a matter of preference, it’s something that should be created with real precision. Achieving the perfect crunch depends on understanding the way that starches behave at a molecular level. Starch consists of two primary polymers: amylose and amylopectin. The ratio of the two matters a great deal. Amylose, with its linear structure, forms strong films and gels that deliver smooth, crunchy textures. Meanwhile, amylopectin’s highly branched structure produces softer gels and films providing a rough, crispy texture with greater expansion.

Lighter, crispier coatings that break down quickly during consumption should be made using a formula that contains more dextrins and starches, with less amylose content. This is because the specific branching structure of dextrins creates additional surface roughness and blistering, enhancing the perceived crispiness while also providing the visual texture that consumers expect.

By adopting a scientific approach to ingredients, manufacturers can replicate the exact textural experience and sensory targets across production runs to provide consumers with the sensory experience and perfect crunch that they have come to desire.

A non-negotiable for today’s shopper

As well as texture, consumers are looking ever more closely at what’s actually in their food, with 'Clean label' becoming an increasingly significant driver of purchasing decisions. This typically means using familiar, everyday ingredients, no chemical additives, artificial-sounding or misleading components, and steering clear of any genetically modified ingredients. According to Ingredion's proprietary ATLAS research, nearly half of consumers (43%) now check the ingredient and nutrition labels before buying their food. So, to ensure market competitiveness, a clean label approach is key.

For batters and breadings, clean label expertise is about using functional native starches that haven’t been chemically altered. Today’s ingredient technologies mean that these starches can do all the heavy lifting: providing the adhesion, film-forming properties and texture stability needed, while ticking every clean label box.

Meeting the technical challenge

Ensuring that vegan coatings will perform optimally involves overcoming a few technical hurdles. For a strong, robust coating, boosting the percentage of solids and using high-amylose or cross-linked starches is critical. This creates a network that locks out moisture meaning that the crunch will last even during extended holding periods.

Vegan batters exhibit different rheological properties during processing. This can be managed by increasing the starch content, reducing flour, and using process-stable suspension starches that will maintain consistent viscosity throughout the process. The separation of a coating from a substrate, known as 'pillowing,' can also be a common challenge for vegan formulations. Adding adhesion starches at the pre-dust stage or incorporating them directly into the batter will create stronger bonds between layers that will ensure coating integrity.

Raising the bar with plant-based coatings

Moving to vegan batters and breadings isn’t just about leaving animal-derived products behind: it’s an opportunity to rethink coatings for enhanced nutrition, clean label appeal and improved functionality.

By applying a deep understanding of the science behind texture development, selecting functional ingredients with precision and designing systems tailored to specific applications, manufacturers can create vegan coating solutions that consistently meet and exceed consumer expectations for taste, texture and label transparency.

As demand for plant-based proteins continues to rise, the creation of customised coating systems represents a major opportunity for innovation. The distinctive formulation challenges posed by meat analogues, such as varying moisture release profiles, unique surface properties and differing flavour dynamics, call for specialised approaches to batter and breading development.

Progress in this space will be driven by innovative ingredient solutions, including clean label texturisers, alternative proteins and naturally functional starches. Manufacturers best placed for success will be those adopting a holistic formulation strategy, taking into account the coating system’s interaction with plant-based substrates throughout every stage, from processing and storage through to final preparation.

With the global market for batter and breading premixes experiencing strong and sustained growth, manufacturers who successfully master vegan formulation will be well-positioned to secure a competitive edge while supporting the shift towards more sustainable, plant-forward food systems.

https://www.theplantbasemag.com/news/talking-texture-the-science-of-sensory-appeal-in-vegan-batters-and-breadings 

Irish Soda Bread for St. Paddy’s Day with a Vegan Twist

From larchmontbuzz.com

On March 17 everyone gets to have the luck of the Irish. Or at least the food, usually while being decked out in emerald green garments, as part of the St. Patrick’s Day festivities. Often, even the food is decked out in emerald green. Think green bagels and beer. It’s a raucous day of celebration!

As my way of celebrating I went old school traditional with this favourite of food specialties from the Emerald Isle, Irish Soda Bread and then added a modern vegan twist. Dating back to the mid 19th century, soda bread became a necessary staple to replace sustenance during the potato famine and years following, as it used a few simple, affordable ingredients mixed with water. Since those times of hardship, more decadent additions such as butter, buttermilk, sugar and raisins have been added. This is the Irish soda bread we have all come to adore here in the states. Rich and a tad sweet.

                            An old school tradition from the Emerald Isle, Irish Soda Bread with a modern vegan twist. (Photos from Deborah Brooks)

My new school vegan version replaces the animal derived dairy with plant based dairy thanks to excellent vegan butter options now available at all markets and an easy hack to make homemade soy buttermilk. The result is a golden crisp exterior giving way to a lightly sweetened, tight crumb that’s dense yet moist and creamy. Dark raisins add a chewy component and bit of tangy sweetness. I just might replace my morning scones and muffins with morning slices of Irish soda bread. Especially served warm slathered with butter then chased with a strong cup of Joe.

Using a cast iron skillet bakes the bread beautifully.

For novice bakers, this is a great recipe. Everything is mixed by hand.

Do give this modern take on tradition a try for a bit of luck. It’s so-bhlasta! (tasty in Gaelic)

Chef’s Tips:

Cast Iron Skillet: I opted to bake the bread in a cast iron skillet. It gave the exterior a gorgeous golden crust. Lodge cast iron pans are very affordable if you don’t already own one. Follow online instructions to season the pan. You can also bake the bread on a parchment lined baking sheet. Baking time may differ.

Vegan Butter: All markets, even Target and Trader Joe’s, have plant-based butter. Use the brick version vs the butter in the tub. It’s firmer. Miyokos is a particularly good vegan butter. It comes in salted and unsalted. I used salted as it’s what I had on hand. I cut back the salt to 1/2 tsp. Use a full tsp if using vegan unsalted butter.

Vegan Buttermilk: It’s so easy to make vegan buttermilk. Simply add lemon juice to your favorite plant-based milk. I prefer soy milk as it emulsifies best. Higher fat content will give you a richer bread.

Baking Soda: Make sure it’s fresh! Put a spoonful in a dish and pour a bit of white vinegar on. It should bubble up profusely. If it’s flat or just a bit fizzy, toss and replace. Your baked goods won’t rise with stale baking soda.

Raisins: I prefer the strong fruity taste of dark raisins in this recipe. Golden raisins will be delicious, too. I recommend the small raisins, not the jumbo varieties. Of course, currants are a traditional option, though harder to find. For a modern take, use dried cranberries.

Irish Soda Bread

You will need a 10 or 12 inch seasoned cast iron skillet (see chef’s tips) or a heavy baking sheet lined with parchment paper as well as a large mixing bowl and assorted measuring implements.

3 1/2 cups (420g) all-purpose flour. I used unbleached
3 T organic cane sugar
1/2 tsp salt. Increase to 1 tsp if using unsalted butter
1 tsp baking soda
1/4 cup cold salted vegan butter, cut in cubes
1 cup dark raisins
1 1/2 cups vegan buttermilk. Recipe follows
Flour for kneading bread

Preheat the oven to 400 degrees with the rack in the middle. I like to give my oven at least a half hour to come to full temperature. I find baking is more even. Time making the soda bread around that.

Make the buttermilk and let sit to thicken while prepping the rest of the bread

Combine the dry ingredients in a large mixing bowl.

Rub the cold butter cubes into the flour mixture until small pea sized and incorporated

Add the raisins and mix in well

Add the buttermilk, stirring up gently, with a rubber or silicon spatula, until incorporated,
The dough will be a bit sticky. Cover the bowl and let rest for 5 minutes.

Flour a work surface. Flour your hands. Gently knead the dough for about a minute, until smooth, and form into a round loaf. If very sticky add a bit more flour. Place round loaf in the cool skillet (no need to preheat as in cornbread) or on the parchment lined sheet pan if using.

                                            Place round loaf in the skillet and then carve an X into the dough.

Cut a one inch deep x in the top of the bread using a floured sharp knife.

Let the bread sit and rest for 15 minutes.

Place in the oven. Bake 40-50 minutes depending on your oven. Check at 30 minutes for browning, If it’s getting too brown you can lower the bread to the bottom third of the oven and/or cover lightly with a piece of foil. The bread should be golden brown when finished. You can tap the bottom as well. It will sound hollow when done.

Remove from oven and let cool in pan for 10 minutes. Move to wire rack to fully cool. You can also serve warm though it might be a bit harder to cut.

Keeps a few days in plastic on the counter. For long term storage I recommend slicing and freezing.

                                                             The soda bread is ready when golden

Soy Buttermilk

4 tsp fresh squeezed lemon juice
Plain soy milk

Put the lemon juice in a 2 cup measuring cup. Add enough soy milk to make 1 1/2 cups. Stir up. Let set on counter for 10-15 minutes to thicken. Refrigerate covered if not using right away.

                                                          Ingredients for a vegan Irish Soda Bread 

https://larchmontbuzz.com/larchmont-village-life/irish-soda-bread-for-st-paddys-day-with-a-vegan-twist/

How to make the perfect vegan banana bread this Veganuary

From independent.co.uk

Whether you’re embracing Veganuary or simply looking for a plant-based bake to satisfy your sweet tooth, this easy vegan banana bread ticks all the boxes 

January is the season of new beginnings, and for many, it’s synonymous with Veganuary – a time to embrace plant-based eating and perhaps even discover a few new staples for the recipe repertoire.

Enter vegan banana bread: a fuss-free bake that’s as comforting as it is delicious. Perfect for using up those overripe bananas languishing in the fruit bowl, this one-bowl wonder requires minimal effort and no fancy ingredients, making it ideal for novice bakers or anyone keeping things simple post-Christmas.

This recipe, courtesy of the Easy Peasy Baking campaign, takes the classic loaf and swaps out dairy and eggs for ingredients you probably already have on hand. The result? A moist, moreish loaf that’s just as good toasted with a dollop of vegan spread as it is fresh from the tin. Veganuary just got a little sweeter.

Vegan banana bread

A slice of plant-based perfection – this easy vegan banana bread is moist, delicious and ideal for Veganuary (UK Flour Millers)

Makes: one 1kg loaf

Ingredients:

4 ripe bananas

75g vegetable oil

1 tsp vanilla extract

225g self-raising flour

2 tsp baking powder

100g light brown soft sugar

Equipment:

Mixing bowl

Fork

Wooden spoon

Loaf tin lined with baking paper

Knife

Measuring jug

Tip: Some retailers known for selling everything for £1 sell both baking cases for loaf tins and large round cake tins.

Method:

1. Preheat the oven to 160C.

2. Mash 3 of the bananas into the measuring jug with the vegetable oil and vanilla.

3. In the mixing bowl, combine the dry ingredients.

4. Add the wet mix to the dry mix and combine.

5. Pour into the lined loaf tin and top with the 4th banana, halved lengthways.

6. Bake for 40-45 minutes until golden on top and springy to touch in the centre.

Recipe from the Easy Peasy Baking campaign, launched by UK Flour Millers

https://www.independent.co.uk/life-style/food-and-drink/recipes/vegan-banana-bread-recipe-b2674383.html

Baking industry explains differences between vegan, plant-based

From supermarketperimeter.com

Plant-based foods increasingly check the box for consumers looking for flexibility, sustainability and better health.

The journey toward healthier eating is multifaceted. Many foods can play a role in a healthier diet, but personal values increasingly drive food shopping decisions for many consumers. The age-old concept of Food as Medicine continues to resonate as multiple generations use food as a way to prevent illness, strengthen immunity and sustain a high quality of life for longer.

FMI – The Food Industry Association (FMI), Arlington, Va., found that one-half of consumers claim to follow at least one dietary approach to eating for better health. Plus, 20% of U.S. adults consume food and beverages to manage conditions, according to The Great Wellness Reset, Hartman Group, Bellevue, Wash.

Many dietary approaches are conducive to the inclusion of plant-based foods, offering consumers flexibility in achieving a healthy diet. Research from Rich Food’s Who’s Powering Plant-Based Demand found that 30% of Millennials and 60% of Gen Z are trying to eat more plant-based foods.

                                                                                                   Source: Rich Products

Differentiation: vegan vs. plant-based

The audience for plant-based can be different from those looking for vegan products. A plant-based food containing animal products fits the bill for a wider, health- and nutrition-focused audience, while vegan might be more appropriate for those who are making a broader ethical and lifestyle commitment, said Brie Buenning, senior director of marketing, La Brea Bakery, Los Angeles.

At its core, bread is vegan – flour, water, yeast and salt, making most of the La Brea Bakery artisan bread portfolio vegan since the brand’s founding in 1989. As plant-based diets continued to grow, especially among younger demographics, the company made the decision to highlight this on its packaging and in its communication.

In 2023, the company introduced a new La Brea Bakery plant-based brioche bun for foodservice, including supermarket delis. The R&D team developed a brioche bun baked without eggs and dairy products, the ingredients that traditionally give brioche its hallmark flavour and texture. This option allows operators to offer one bun that could be used for meat-based or plant-based offerings without compromising on the quality and taste consumers expect from a brioche bun. The plant-based brioche enabled operators to meet consumer needs in an environment of labour shortages, inflationary pressures and the aftermath of the pandemic, Buenning said.

La Brea Bakery chooses to differentiate between its vegan and plant-based products.

“We have found that vegan can be polarizing, so depending on the product and its attributes, we may switch to plant based as it is more acceptable, especially among consumers who do like meat, but tend to be more flexible in their daily diets.”

Rich Products, Buffalo, N.Y., acknowledges the close associations of vegan and plant-based options, but stresses these are not interchangeable terms. Plant-based and vegan mean different things to different consumers. Plant-based is used as a descriptor for a growing number of products, primarily focused on foods made from plant-derived ingredients, including vegetables, whole grains, beans, legumes, nuts, seeds and fruits, but with few or no animal products, said Amanda Harris, senior marketing manager, health and authenticity, Rich Products.

Because there is no industry-standard definition for plant-based, Rich’s created its own definition. In the United States and Canada, the company considers plant-based to include products that have a plant-based ingredient (vegetables, legumes, fruits or whole grains) as one of their top three ingredients. Additionally, these products must be free of artificial flavours and colours, HFCS and hydrogenated oils.

Vegan products require a third-party certification, which is often easily identified by a recognizable symbol on consumer-facing packaging, such as the Vegan Society logo or the “Certified Vegan” label. Plant-based products, however, may vary based on how the manufacturer chooses to communicate with consumers and what it chooses to highlight.

As the market grows, there will likely be more regulatory developments related to labelling and standards for vegan and plant-based products, which will ensure product consistency and help consumers make informed choices.

Increased focus on healthy eating also means more emphasis on claims. This makes label transparency key to supporting consumers in meeting their varied needs and wants. This could include specific callouts such as plant-based, egg-free, dairy-free, no animal products, and 100% plant-based. La Brea Bakery prominently features the vegan symbol on its packaging for qualified breads. This clear labeling helps consumers easily identify which products align with their dietary preferences and makes it easier to make informed choices at a glance.

“In our marketing, Rich Products focuses on highlighting the core plant ingredients – whether that be vegetables, legumes, fruits or whole grains. For our consumer-facing products, we also use the green leaf symbol indicator and a visual identify system to communicate what items are plant-based, making it easy for consumers to make plant-based choices,” Harris said.

Lingering misconceptions beyond the label

While many younger consumers embrace vegan and plant-based offerings, misconceptions around these products persist. One of the biggest being that vegan products don’t taste good – with repeat purchases directly tied to great taste.

HealthFerm, a European research project, found the biggest barrier to eating plant based is pleasurable sensory experience (87%), perceived healthiness (81%) and affordability (80%). Other top barriers include reluctance to change eating habits or routine; need to eat more plant-based foods to feel full; inconvenience of plant-based foods; and scepticism about the taste of plant-based foods.

Because taste is a major purchase driver, experiences that miss the mark often result in a one-and-done mentality. The good news is that the flavour and texture of vegan products have improved significantly due to innovations in food technology and culinary techniques.

Rich Products finds that day-to-day plant-based options benefit from great taste and classic flavours and textures such as its cauliflower sandwich roll dough and cauliflower pizza crust. But formulations can be difficult when it comes to replacing the versatility and functionality of eggs in vegan baked goods. Eggs play a critical role in emulsification, aeration, volume, structure and colour of baked goods. Typically, multiple ingredients and a formulated approach are needed to replace eggs, according to Ricardo Rodriguez, marketing manager, bakery/snacks and confectionary categories, Ingredion Incorporated, Westchester, Ill.

“For instance, pulse-based proteins and flours like pea protein or fava bean flour can provide the necessary structure, emulsification and colour to replace eggs,” he said.

Vegan products are also falsely thought of being suitable for everyone with dietary restrictions or allergies. Although vegan products avoid animal-derived ingredients, they can still contain allergens such as soy, nuts or gluten.

Consumers who choose plant-based eating as a way of preventing illness and strengthening immunity must also be aware that processed vegan foods can still be high in sugar, salt and unhealthy fats.

Certain versions of these products are quite processed, may contain chemical ingredients, and also be high in nutrients such as sodium and saturated fat, which we can have negative health implications if consumed in excess, said Lena Bakovic of TopNutritionCoaching.com.

“When choosing plant-based or vegan products, it is important to closely read Nutrition Facts labels and ingredient lists to help with awareness of the true nutritional value.”

Gourmet, artisan and sustainable

A consumer study conducted by CRC Research found that Gen Z and Millennials are more likely than older generations to have dietary restrictions, primarily vegetarian, and on average, tend to care more about sustainability. Not only does plant-based carry a “health halo,” but it’s often perceived as a sustainability pathway toward a greener future, making it an attractive diet among younger consumers.

La Brea Bakery is seeing more gourmet and artisan touches in vegan baking as well – it’s not just about substitution anymore. This includes a push towards healthier vegan baked goods that are lower in sugar and refined flour. Bakers are opting for alternatives such as coconut sugar, maple syrup and whole-grain flours. It’s also becoming more common to see the addition of functional ingredients with specific health benefits. This could include adaptogens such as ashwagandha and maca, superfoods like spirulina and matcha, and probiotics, according to Buenning.

Many consumers also view vegan products as a key component to personal sustainability initiatives. This aligns with a broader trend toward making more environmentally conscious and ethically responsible consumer choices. There are several factors driving this, including the belief that plant-based diets have a lower environmental footprint. Vegan products are often viewed as more resource-efficient and the representation of a health-conscious lifestyle.

Future predictions

The trajectory of plant-based goods is poised to evolve and grow, especially as purchasing power shifts to younger generations. Gen Z is the largest generation in history. They spend more per capita than any other generation at the same age, and they will have the highest spending growth of $2.7 trillion in the next few years, according to NielsenIQ, Chicago. This power will be buoyed by a powerful trifecta of advancements in technology, evolving consumer preferences and a growing focus on sustainability and health.

“As consumer demand grows, these products will become more widely available in conventional supermarkets, restaurants and fast-food chains,” Buenning said. “Innovations in ingredient combinations and food technology will result in a bigger variety and better tasting plant-based foods that more closely mirror their animal-based counterparts. And to appeal to health-conscious consumers, products will increasingly be formulated with enhanced nutritional profiles, such as added vitamins, minerals and protein sources and an avoidance of artificial additives.”

https://www.supermarketperimeter.com/articles/11875-baking-industry-explains-differences-between-vegan-plant-based