LUSK: Three trends, one loaf.
We combine legumes with flavors that customers are already accustomed to. Starting in October 2026, we are offering bakers two new legume-based blends. We have named this concept LUSK.
What all can fit into a pod?
Say “LUSK” (pod), and people might think of lentils, chickpeas, or peas. From October, however, the term will also bring to mind our latest innovation: a line of baking mixes featuring legumes.
Just as nature packs its most precious contents into a pod, we’ve packed our mixes with what’s trending today: protein, fiber, and a low sugar content. And because our priority is great taste—not just a good-sounding concept—the result is a loaf, toast, or focaccia that customers will truly enjoy eating.
Two Mixes, One Concept
LUSK consists of two baking mixes: one featuring red lentils and quinoa, the other yellow lentils and chickpeas. Both are designed to be used by bakers in the same way as standard bread mixes.
Today, consumers are seeking protein sources beyond meat and dairy. Legumes are naturally one of the most potent plant-based sources of protein, and baked goods offer them in a format that people already regularly purchase.
Customers are increasingly mindful of what they eat—even when it comes to a simple bread roll or loaf of bread. LUSK transforms everyday baked goods into products that offer added fiber, low sugar content, and a more balanced nutritional profile.
“We didn’t want the inclusion of legumes in baked goods to be just a trend on paper; we wanted it to work in terms of both flavor and production. We wanted bakers to be able to order these mixes, create interesting types of baked goods, and offer them directly to their customers,” says Eliška Puldová, Marketing Manager at Lesaffre Česko.
LUSK will be available starting in October 2026 through Lesaffre’s standard distribution channels. Contact your sales representative to find out how it can fit into your product range.
Learn more about the individual mixes below—simply click the relevant button.
