While peanut flour has been around for years, recent interest in protein - particularly the plant-based variety - has sparked renewed interest, particularly in the nutritional bars market, according to one leading supplier.
European food manufacturers have yet to wake up to the potential of peanut flour as an alternative source of plant protein and a value-adding ingredient in bars, cookies, breads and weight management products, according to a peanut industry trade association.
Bakers and snack makers looking to boost the protein profile for their organic food applications could turn to two peanut flours recently launched onto the market by US firm Golden Peanut.
Low fat varieties of peanut flour - a common ingredient in many
baked goods - can improve food texture and efficiency during the
baking process, according to scientists from the US Agricultural
Research Service (ARS).
