The Baked by Sticky dessert brand from the Sticky Fingers bakery in Washington D.C. has announced a new range of dessert options that are packed with plant-based protein to make dessert time more permissible.
The product range includes cookies and brownies that are plant-based in their formulation, which is further supported by the Just One mung bean protein powder from Eat Just. The cookies feature 10-grams of protein in each serving with the brownies packed with 12-grams, while all of them are vegan-friendly, Kosher and crafted with real food ingredients.
President Doron Petersan spoke on the new Baked by Sticky range saying, "What better way to meet your macros. It’s a cookie that hits like the ones you grew up with, only now it works harder for you. No one should be afraid to enjoy dessert.”
Image Credit: Baked By Sticky
What's Driving This Trend
- Protein-enhanced Desserts
- The integration of plant-based protein into traditional desserts offers new avenues for health-conscious consumers seeking indulgent yet nutritious options.
- Mung Bean Protein Innovation
- Leveraging mung bean protein powder, companies can transform classic dessert recipes into high-protein vegan alternatives without sacrificing taste or texture.
- Permissible Indulgence
- The shift toward desserts that support dietary goals demonstrates a growing demand for products that align with both pleasure and nutritional standards.
Who This Affects Most
- Plant-based Foods
- The plant-based food industry is evolving to incorporate novel protein sources into mainstream products, creating opportunities for more diverse dietary offerings.
- Alternative Protein
- The alternative protein industry is expanding its applications beyond meat substitutes, using ingredients like mung bean powder to enhance everyday food items.
- Bakery and Confectionery
- Incorporating functional ingredients into traditional bakery products is revolutionizing the sector by merging indulgence with wellness attributes.
