Hamburgers, fish filets and chicken nuggets all differ in texture and color, which means each alternative will require a different plant protein strategy.

There is a new focus on plant-based options, and soybeans – a complete protein – offer enormous potential as an ingredient in a wide selection of fresh bakery products.

Consumers are looking for products made with whole grains because they are perceived as healthier and closer to nature. Whole grains can also improve the taste and texture of loaf breads, particularly when a blend of two or more whole grains are used in combination.