Seeds and grains in biscuit-making 

Well represented in many food applications, seeds and grains are still marginal in the biscuit-making sector. They have a number of advantages when it comes to formulating healthy, original and flavoursome biscuits for a tasty snack or as appetizers.  

Seeds and grains, mixes, flours and seed and grain bits as inclusions

Seeds and grains add interesting texture to biscuits, creating a more sensory experience for consumers. Their unique, delicate flavours and their small size also make them easy to incorporate into biscuit doughs without compromising on the structure or texture of the end product.


The inclusion of seeds and grains in biscuits is a way of standing out on a very competitive market. In addition, seeds and grains bring additional nutritional goodness, providing protein, fibre, essential fatty acids and vitamins.

All advantages that meet the demand of consumers with specific dietary preferences, such as vegans or people seeking alternative protein sources. What’s more, seeds and grains are perceived as an eco-responsible choice, since they are often seen as being sustainable, environmentally-friendly ingredients that reduce our carbon impact.

Gluten-free and allergen-free solutions

Seeds, grains and pseudocereals are ideal for making allergen-free biscuits. Ground into flour, amaranth, quinoa, millet and buckwheat seeds are alternatives to wheat flour.

Some oilseed flours, such as sunflower or pumpkin seed flour are just as tasty and can be used, among other applications, as a substitute for nuts.

In France, food allergies affect 2% of adults and 5% of children according to the French National Institute of Health and Medical Research (INSERM). In addition, some 8% of the French population are estimated to avoid eating gluten. Elsewhere in Europe, there is a similar trend, with countries like Italy and Sweden particularly concerned and dynamic markets such as the German one.

Oilseed pastes for innovative fillings

Oilseed pastes are ingredients processed by FLANQUART as an alternative way of using the nutritional, technical and functional properties of seeds and grains.

These ingredients can be considered in the context of increasing the proportion of plant-based products in the diet.

Seed pastes are similar to those made using nuts. They can be incorporated directly into the preparation as a substitute for all or some of the animal fat or milk, and to add fibre.

Seed pastes can be very easily emulsified to create a plant-based cream or milk.

These can then be used as a base for innovative fillings.

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