Adding fava ingredients to bakery and snack formulations changes both protein contribution and the structural role of the flour system. The useful inclusion level therefore depends on hydration, process format and the texture target rather than on pulse enrichment alone.
Product differentiation
A distinctive combination of performance and product story gives snacks a clearer premium position.
ViciaNAT
This ingredient can provide texture and structure building and protein fortification in this formulation. Fava-bean flour is particularly differentiated in bakery: Ebro application guidance positions it as a bread improver where dough strength and a lighter crumb are relevant.
ViciaPRO
It supports the same validated formulation objective(s), but it brings a different ingredient profile. Compared with PisumPRO, the fava-bean route reaches a higher protein concentration of 65-75%; Ebro also uses locally grown, selected fava-bean varieties for this range.
Of course no two formulations are alike and your best choice may also depend on factors beyond pure functionality. Let us help you find the ingredient solutions that best fit your application, with specifications, samples and recipe support when available.
Improves bread naturally with native fava bean flour.
Improves nutritional profile through protein and fibre enrichment.
Adds lentil nutrition and character to baked goods.
Supports fibre claims and Nutri-Score improvement.
Nutritious gluten-free biscuits with balanced texture.
Supports organic product positioning with clean-label ingredients.
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The Ebro Ingredients Solution Wizard guides you to the most suitable solution in just a few clicks.