“There’s still much to explore with oilseed hemp. We have only scratched the surface and have already been astonished by all of its properties,” says Kimmo Virtanen, master baker at Leipurin Oyj, and Urho Paakkari, product developer in industrial sales. They strongly believe that oilseed hemp is on the verge of a breakthrough.

“We, as product developers, already sense it. Now we’re in the phase of finding the right recipes to make hemp taste good in products. These recipes need to be tested by bakers, then the products need to be sold to retailers, and finally to consumers. It’s a multi-step process, but the breakthrough is definitely coming.”

At Leipurin, hemp seeds are the focus, used both as whole seeds and dehulled. Creating recipes is straightforward because hemp ingredients do not pose problems in terms of water absorption or baking. The seeds add texture and health benefits to multigrain products.

“Almost all seeds have a positive health image. With oilseed hemp, it’s not just a marketing phrase; it actually has a solid background compared to other seeds,” says Virtanen.

FoodFarm’s whole hemp seeds contain 23% protein, 32% fiber, and 35% fat.

There has been significant progress in the taste of hemp protein

Paakkari notes that 10-15 years ago, the flavor of hemp protein was not refined enough. Now the situation is different.

“There has been tremendous progress.”

He sees hemp protein as a great product because of its versatility. Food Farm’s protein concentrate contains 65% protein.

“Hemp protein offers an excellent new opportunity to increase the protein content of baked goods. Previously, wheat gluten, seeds, as well as quark and cheese have been used as protein sources,” Virtanen adds.

Users of dietary and nutritional supplements are typically well-informed about the products they consume. They generally have a better understanding of the amino acid composition of proteins compared to the average consumer, who often prioritizes the quantity of protein over its amino acid composition. The men note that there is still work to be done to effectively communicate this message to consumers.

Among plant proteins, they believe that the favorable amino acid composition of oilseed hemp will provide a significant marketing advantage. Food Farm’s protein concentrate contains 20 essential amino acids for humans in a readily absorbable form.

“You should write: Kimmo Virtanen recommends hemp protein for mixed bread and rye bread,” demanded Virtanen enthusiastically.

Finns aren’t afraid to bake with challenging ingredients

Paakkari and Virtanen state that Finland is a country where baking involves more than just glutenous flour. For instance, people here make 100% rye bread and oat bread. In Central Europe, low-gluten content is often considered challenging, and the dough is seen as too sticky for machines.