Innovations in the fortification of bread with plant-based proteins

Abstract

The escalating demand for plant-based dietary options, coupled with the global challenge of malnutrition, has propelled the food industry towards innovative solutions. One such promising avenue is the fortification of bread with plant-based proteins. This review delves into recent advancements, methodologies, and the potential health implications of integrating plant-based proteins into bread products. By examining the sourcing, technological challenges, consumer acceptability, and nutritional outcomes, this article aims to provide a comprehensive overview of the current state and future prospects of fortified bread products.