OPW Ingredients Says its Almond Protein Can Revolutionize Vegan Macarons – vegconomist

Germany’s OPW Ingredients, a mid-size producer, dealer, and product developer of plant-based proteins, oils and flours, claims its almond protein eliminates shell cracking and surface imperfections in vegan macarons.

OPW’s almond protein offers a 50% protein content and a light color, making it ideal for various applications, according to the company. Its neutral taste and pleasant mouthfeel allow for the development of clean-label products with reduced reliance on additives like colorants, flavor enhancers, and thickeners due to its water-binding properties.

As the trend towards transparency in ingredients and the demand for vegan options continues to rise, OPW’s almond protein can be leveraged by sweets producers as part of the evolution of vegan macarons, meeting the needs of both consumers and manufacturers alike.

The global market for macarons market is projected to increase from US$ 1,023.6 million in 2023 to US$ 1,652.0 million by 2032, says OPW, fueled by the market’s drive for innovation in product ingredients, especially those catering to vegan consumers.

A balance of texture and aesthetics

“Macaron production is notoriously challenging, with common issues like cracked, misshapen, and unstable shells. These problems are even more pronounced when creating vegan versions, as traditional macarons rely heavily on egg whites for their structure,” explains Victoria Mac, Product Manager from OPW Ingredients

“At OPW Ingredients we have developed a solution with our almond protein, which not only provides a plant-based alternative but also significantly improves the texture, stability, and appearance of vegan macaron shells. This innovation ensures that vegan macarons can maintain the delicate balance of texture and aesthetics that consumers expect, all while reducing production costs and enhancing nutritional value”.

More information at opw-ingredients.com