Biena launches new plant-based Keto Puffs to bolster snack portfolio

USA — Plant-based snacks maker Biena Snacks known for its roasted chickpea snacks and chickpea puffs, has expanded its snack offering with the launch of new plant-based Keto Puffs.

Biena in a statement said that its newly launched snacks are the only plant-based keto puff available on the market at the moment.

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Made with a blend of chickpeas and lentils, Biena Keto Puffs use pea hull fiber to increase fiber and decrease net carbs, making them to be compliant with a ketogenic diet.

The snacks come in a sea salt flavor and are gluten-free, grain-free and dairy-free. Each serving contains 5 grams of protein, 3 grams of fiber and 5 grams of net carbs.

“We created this product for two reasons: First, the consumer response to our Chickpea Puffs launch last year was incredible and second, we saw a major void in the keto snack market — everything was meat and cheese.,” said Poorvi Patodia, chief executive officer and founder of Biena Snacks.

 Keto Puffs are a complimentary addition to the Puffs line, bringing a delicious option to consumers following a keto or low-carb diet.

The incredible customer response to the Chickpea puffs from Biena is a testimony of the shifting customer tastes and preferences in favour of plant-based products.

According to data from Meticulous Research, the plant-based food market is expected to reach US$74.2 billion by 2027, at a CAGR of 11.9% during the forecast period of 2020 to 2027.

Meticulous Research says that growing focus on research & development and new product launches by plant-based products and alternative protein manufacturers is one of the reasons for this growth.

Other reasons fuelling the growth in plant-based foods include, increasing incidences of intolerance for animal protein, growing urbanization with new consumer aspirations, and a growing vegan population.

“We are excited to continue our mission of reinventing the snack aisle by creating products that are made with the best plant-based nutrition,” said Poorvi Patodia.

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