Food System

Bssissa: a model for plant-based functional foods

September 12, 2025

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The growing demand for plant-based functional foods intensifies the search for traditional recipes that naturally combine nutritional density, cultural heritage, and technological adaptability. Among these, bssissa (also known as bsisa) stands out as a centuries-old preparation from the Maghreb region — particularly Tunisia, Libya, and Algeria — offering a complete amino acid profile through the balanced inclusion of cereals and legumes. Today, this ancient food represents not only an important cultural legacy but also a unique opportunity to inspire innovation in plant-based functional product development.

Table of Contents

Historical and cultural background

Bssissa originates in Berber traditions, valued as a portable, energy-dense, and shelf-stable food suitable for nomadic lifestyles. The food has been known throughout Tunisia and Libya since Roman times, with travellers and nomads carrying bsisa on their journeys due to its nutritional value and portability in ground powder form.

In Tunisia, it remains deeply connected to family rituals and seasonal celebrations, including newborns’ welcome and spring festivities, while continuing to be consumed daily as breakfast or energy snacks. This resilient and adaptable formulation predates the scientific concept of functional foods, yet embodies that very principle.

Composition and preparation

Traditionally, bssissa is produced through a multi-step process involving:

the roasting of cereals (wheat, barley, oats) and legumes (chickpeas, fava beans, lentils);

subsequent grinding into flours that are fine, though intentionally not ultra-fine;

mixing with seeds (sesame, flaxseed, fennel) and spices (anise, coriander, cumin, cinnamon);

the addition of natural sweeteners, such as dates, honey or cane sugar;

enrichment at the time of consumption with olive oil or clarified butter.

The preparation varies based on culinary traditions and regional areas, with ingredients cooked in village ovens, ground, roasted and turned into powder to release the organoleptic characteristics of each component. It is consumed either as a powder mixed with milk or water or formed into an energy paste, providing a versatile matrix for modern applications.

Nutritional properties and amino acid profile

The combination of cereals and legumes in bssissa is nutritionally strategic and scientifically validated. Cereals are typically low in lysine but contain adequate levels of sulfur-containing amino acids like methionine, while legumes are rich in lysine but frequently low in methionine and cysteine. Pearl millet and Digitaria millet, for example, provide 16–20% of adults’ and 30–50% of children’s recommended daily methionine intake. Legumes, such as pigeon pea (Cajanus cajan) and chickpeas, supply up to 50–100% of other essential amino acids. Together, they deliver a complete amino acid profile, meeting essential human requirements.

Scientific studies on cereal-legume combinations demonstrate significant improvements in protein quality, with the Protein Digestibility Corrected Amino Acid Score (PDCAAS) increasing two- to three-fold when cowpea is added to sorghum-based foods. Linear programming studies indicate that combining plant proteins can produce amino acid profiles similar to complete proteins, with lysine being the primary limiting amino acid in fully plant-based diets.

Moreover, bssissa supplies:

complex carbohydrates for prolonged energy release;

dietary fibre for gut microbiota support and overall health;

unsaturated fatty acids from seeds and olive oil for cardiovascular support;

micronutrients including iron, magnesium, calcium, and B-vitamins supporting metabolic functions.

Ready-to-Drink (RTD) beverages: market opportunities

The global RTD beverages market presents substantial opportunities for bssissa-inspired products. The non-alcoholic RTD beverages market was valued at approximately USD 766.69 billion in 2024, projected to reach USD 1,195.94 billion by 2032 at a CAGR of 5.82%. Asia Pacific dominates with a 35.67% market share, while the U.S. market alone is projected to reach USD 247.26 billion by 2032.

Within this sector, plant-based beverages represent a rapidly growing niche. The plant-based beverages market was valued at USD 22.36 billion in 2024 and is expected to reach USD 46.45 billion by 2032, growing at a CAGR of 9.57%. In Europe specifically, the non-dairy milk market is expected to reach USD 6.39 billion in 2025 and grow at a CAGR of 14.60% to reach USD 12.64 billion by 2030.

Bssissa’s market potential

Current market data show significant growth trajectories that place bssissa in a very favorable position. With its nutritional completeness, plant origin, and cultural narrative, bssissa is well-suited for innovation in the RTD (Ready-to-Drink) segment.

When comparing bssissa with other plant-based beverages, several trade-offs emerge. Many drinks based on single cereal, pseudo-cereal or legume sources do not supply a full essential amino-acid profile. Here are examples:

soy-based drinks, the most widespread category, are appreciated for their protein content but raise concerns due to the presence of isoflavones, phytoestrogens with potential endocrine-disrupting effects (ANSES, 2025);

oat-based beverages are valued for their texture and fibre but lack lysine and therefore fail to provide a complete amino-acid profile; additionally, they can have a moderate-to-high glycaemic index (GI) depending on processing and formulation, which may impact postprandial blood sugar levels;

rice-based drinks are light and widely consumed, yet low in protein and limited in essential amino acids; moreover, they typically exhibit a high glycaemic index, which can contribute to rapid glucose spikes.

almond-based beverages enjoy strong consumer acceptance for flavour and perceived naturalness, but are low in protein and micronutrients compared with cereals or legumes;

pea-based formats are gaining visibility for their protein contribution, but remain deficient in sulphur-containing amino acids;

hemp-based drinks are emerging as niche products, with valuable fatty acids but limited essential amino-acid coverage;

other plant-based sources like quinoa, teff, amaranth do better in some micronutrients (iron, calcium etc.) and have good amino acid profiles compared with cereals, but still often do not match the essential amino acid adequacy of complete protein sources.

Against this backdrop, bssissa presents an even stronger profile: it integrates cereals, legumes, seeds, and spices, offering both balanced amino acids and multifunctional phytochemicals. This positions it as a next-generation functional drink base, combining tradition, nutrition, and flavor complexity in ways that surpass many single-grain competitors.

Nutrition profile and organic value as key differentiators

To fully capture market opportunities, the nutritional profile of bsissa-based beverages must be carefully optimised. As recent evaluations of plant-based alternatives to milk show (Ammann et al., 2023), many existing products have suboptimal nutritional profiles, often due to high added sugar content and insufficient amino-acid balance. Ensuring that bsissa delivers a complete and well-balanced nutrient composition will therefore provide a decisive competitive advantage.

Special attention should be given to the choice and level of sweeteners, achieving the right balance between health value and consumer acceptance. Food additives should also be minimised wherever possible to preserve product integrity. Furthermore, the development of a powder format is highly strategic, enabling convenient preparation of soluble beverages while also reducing the carbon footprint compared with transporting water-intensive ready-to-drink formats.

Equally important is the added value of organic production, which addresses consumer demand for foods that are sustainable, healthy, and free from pesticides. Positioning bsissa within the organic segment enhances its authenticity and environmental credentials while aligning with premium market trends.

Industrial and regulatory perspectives

European Union’s regulatory framework supports traditional foods with documented safe use. According to EU Novel Food Regulation (EU) 2015/2283, foods consumed to a significant degree before 15 May 1997 are exempt from novel food authorization. Bssissa, composed of commonly consumed cereals and legumes historically eaten in the Mediterranean region, falls within established food categories and does not require pre-market authorization.

The FARE (Food and Agriculture Requirements) unit of our Wiise benefit company can assist food industry stakeholders in developing bssissa-inspired product formulations, optimising and valorising their nutritional and health properties in compliance with EU and other international regulatory frameworks. This includes applications in products for specific consumer groups, such as Ready-to-Use Therapeutic Food (RUTF)

Through standardization, quality certification, and innovative packaging, bssissa-based products — including ready-to-drink (RTD) beverages, powdered formats, pastes, and snack forms — align closely with consumer trends favouring sustainability, health, and authenticity.

Scientific foundation and future research

Recent reviews highlight that cereal-based fermented foods provide valuable substrates for isolating multifunctional microorganisms and could assure food security in Africa (Obafemi et al., 2022). These fermented cereal products are reported as good sources of beneficial microorganisms, micronutrients and are regarded as health-promoting foods (Obafemi et al., 2022). Studies demonstrate that cereals represent a valuable substrate to isolate and select multifunctional microorganisms with significant potential for addressing nutritional challenges across the continent (Adesulu-Dahunsi et al., 2018).

Modern research confirms that consumption of complementary protein sources over the course of a day allows them to meet requirements for indispensable amino acids, with lysine having significant storage pools in skeletal muscle (Bihuniak et al., 2014). l-Lysine is an essential amino acid in mammals, and must be obtained from foods or dietary supplements since it cannot be synthesized in the body (Wang et al., 2023). Research demonstrates that excess dietary Lys was shown to reduce plasma carnitine concentrations, but increase the concentrations of free trimethyllysine (TML), a carnitine precursor, in skeletal muscle (Wang et al., 2023), indicating significant lysine metabolism and storage capacity in muscle tissue. This validates traditional practices of consuming varied plant-based foods throughout the day to achieve amino acid complementation.

Future research directions should focus on:

optimization of cereal-legume ratios for maximum nutritional benefit;

development of fermentation processes to enhance digestibility and bioavailability;

standardization of traditional preparation methods for industrial scaling;

clinical studies on health benefits of regular bssissa consumption;

sustainability assessments of bssissa-based products compared to conventional alternatives.

Interim conclusions

Bsissa represents a unique model that blends tradition and innovation for modern functional ready-to-drink (RTD) beverages. With scientifically validated amino acid complementarity, a rich and balanced nutritional profile, and strong cultural significance, it perfectly meets the growing global demand for plant-based, convenient, functional, and sustainable beverages.

Recent research confirms that ensuring the complementarity of plant proteins is straightforward and can provide viable alternatives to animal proteins, validating the effectiveness of centuries-old traditional practices. By leveraging this ancient recipe, bsissa-inspired RTDs can carve out a distinctive and competitive position in the expanding plant-based beverage market, while celebrating cultural heritage and promoting sustainable nutrition.

Dario Dongo

References

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