While peanut flour has been around for years, recent interest in protein - particularly the plant-based variety - has sparked renewed interest, particularly in the nutritional bars market, according to one leading supplier.
Bakers and snack makers looking to boost the protein profile for their organic food applications could turn to two peanut flours recently launched onto the market by US firm Golden Peanut.
Low fat varieties of peanut flour - a common ingredient in many
baked goods - can improve food texture and efficiency during the
baking process, according to scientists from the US Agricultural
Research Service (ARS).