High Protein Granola with Plant Protein: Innovation by Dsm Firmenich

With the growing popularity of plant-based diets, consumers are increasingly seeking food options that are not only rich in protein but also packed with essential nutrients. This shift in dietary preferences is paired with a demand for snacks that are healthy, delicious, and convenient. Granola, traditionally viewed as a breakfast staple, is evolving to cater to this demand, with clusters and bars emerging as popular all-day snacking options. However, granola manufacturers face a significant challenge: incorporating plant-based proteins, vitamins, and minerals into their products without compromising the signature taste and texture that consumers love.

Dsm Firmenich has tackled this problem head-on with a patent pending solution: fortified granola clusters that combine high plant protein content with exceptional sensory qualities. The invention integrates plant-based proteins while maintaining the balance between crispiness and chewiness—a hallmark of traditional granola. This ensures that granola products not only meet but exceed consumer expectations for both nutrition and enjoyment. The core of this invention lies in its unique combination of ingredients:

1. Texturized Vegetable Protein (TVP): Derived from sources such as peas, chickpeas, or faba beans, this ingredient delivers a high protein content (50–80%) while providing a chewy yet crispy texture.

2. Plant-Based Protein Concentrates or Isolates: These include pea or rapeseed proteins, ensuring the granola clusters are rich in high-quality protein (10–25% by weight).

3. Allergen-Free and Clean Label: By avoiding soy, a common allergen, the product appeals to a broader consumer base seeking allergen-free options.

4. Ideal Water Activity and Particle Size: The granola clusters maintain optimal moisture levels and have precisely controlled particle sizes, ensuring a texture that consumers love.

The result is a fortified granola cluster that delivers at least 10% plant protein while retaining the texture and taste of traditional granola. Whether eaten as a standalone snack or paired with yogurt, these clusters cater to modern dietary needs while maintaining the sensory appeal of classic granola products. Additionally, the clusters’ versatility allows for use in various formats, from resealable on-the-go snack packs to granola bars enriched with vitamins and minerals, making them suitable for a wide range of consumer preferences and lifestyles.

The patent mentions about conducting a sensory test comparing the high protein granola cluster to regular cluster. It was found that there are no significant differences between the control with rice crisps and the protein and vitamin fortified granola cluster.

Furthermore, the clusters can be customized with regional flavors and dietary options, offering manufacturers a flexible, scalable solution to meet diverse market demands. These granola clusters not only respond to current dietary trends but also create exciting opportunities for granola manufacturers to expand their offerings and appeal to a health-conscious, active consumer base.