As the UK continues its shift towards healthier, more sustainable diets, the demand for plant-based protein sources is on the rise. From soy and lentils to chickpeas and peas, the shelves of supermarkets are lined with options. But there’s a new player catching the attention of food scientists, nutritionists, and eco-conscious consumers alike: Cashew BBs.
But what exactly are Cashew BBs, and do they have the potential to become the next big thing in the plant-based protein movement? Let’s delve into their origins, nutritional profile, and potential to revolutionise the way we eat.
What Are Cashew BBs?
Cashew BBs are small, round protein-rich pellets derived from cashew nuts. Unlike whole cashew nuts, which are prized for their creamy texture and mild flavour, Cashew BBs are processed to concentrate their protein content while reducing fat. This makes them ideal for those seeking lean plant-based protein without excessive calories or oils.
Often used in powdered or pelletised form, Cashew BBs are gaining popularity as a versatile ingredient for protein bars, vegan burgers, smoothies, and even dairy alternatives like cashew yoghurt and cheese.
Nutritional Powerhouse
One of the biggest selling points of Cashew BBs is their impressive nutritional profile. Cashew nuts are already known for being rich in healthy fats, magnesium, iron, and zinc. However, when processed into BB form, they boast a concentrated amount of plant-based protein, typically delivering 12–18g of protein per 100g, depending on the formulation.
Unlike other nut-based products, Cashew BBs are lower in fat due to the defatting process. This makes them comparable to legumes and seeds in terms of protein-to-fat ratio, positioning them as a strong contender in the plant-based protein market.
Key benefits include:
-
Complete protein profile when blended with other plant sources
-
High in magnesium and iron – vital for energy metabolism
-
Naturally gluten-free
-
Free from common allergens like soy or dairy (though those with tree nut allergies should avoid them)
The Sustainability Angle
Sustainability is a core concern for British consumers. According to a 2024 YouGov survey, over 60% of UK adults are now more likely to purchase eco-friendly food products than five years ago. Cashew BBs align well with this trend.
Cashew trees are typically grown in tropical climates and require less water than other popular protein crops like almonds. Furthermore, Cashew BB production often uses by-products of the nut industry, helping reduce food waste. The eco-efficiency of transforming cashew nut waste into high-protein ingredients makes Cashew BBs a more sustainable option compared to animal proteins and even some legumes.
Culinary Versatility
From a culinary standpoint, Cashew BBs offer a mild, nutty flavour and a smooth texture, making them suitable for a wide range of applications. UK-based plant-based chefs are already experimenting with them in:
-
Vegan protein bars
-
Creamy sauces and soups
-
Dairy-free spreads and cheeses
-
Smoothies and breakfast bowls
-
Meat-free burger patties and sausages
Because they absorb flavours well, Cashew BBs can be seasoned and spiced to match different cuisines, making them a popular choice for meal preppers and food manufacturers alike.
Cashew BBs vs Other Plant Proteins
While soy and pea proteins currently dominate the market, they are not without criticism. Some UK consumers avoid soy due to concerns about phytoestrogens, while others dislike the taste or texture of pea protein. Cashew BBs offer a milder taste, smoother texture, and hypoallergenic potential, giving them a competitive edge.
Additionally, Cashew BBs are free from common additives and emulsifiers that are often used to improve the texture of soy or pea-based products. This makes them a clean-label option, which is increasingly important to health-conscious consumers.
Market Trends and Future Potential
The UK’s plant-based food market is expected to exceed £1 billion by 2027, and innovative protein sources like Cashew BBs are driving this growth. As food tech companies continue to refine the extraction and production methods, we can expect more cost-effective and nutrient-dense Cashew BB products on the shelves.
Retail giants and independent health food brands are already exploring their potential. We’re likely to see Cashew BBs incorporated into everything from pre-packed lunches to high-performance sports nutrition within the next 12–24 months.
Final Thoughts
While Cashew BBs may still be relatively unknown in mainstream UK supermarkets, their nutritional benefits, sustainability credentials, and culinary adaptability make them a strong contender in the race for the next plant-based protein hero.
For British consumers seeking clean, efficient, and delicious sources of protein, Cashew BBs could be more than just a trend—they might just be the next evolution in plant-based nutrition.