Protein-rich vegan cookies from Semmelweis University

The Department of Dietetics and Nutritional Science at Semmelweis University has developed a new plant-based, gluten-free cookie that contains more fibre and protein than traditional gluten-free products.

Due to its nutritional value, high protein and fiber content, lentils are an excellent ingredient for vegan and gluten-free diets — they are non-allergenic, affordable, and have a minimal ecological footprint

This article is available for reading in Trade magazin 2025/10.

Made from a mixture of green lentil flour and yellow pea, pumpkin seed, hemp seed and brown rice protein, the biscuits have up to 20% higher protein content, meeting the EU’s protein source requirements.