The Protein Revolution

Protein is, without a doubt, the star of the food ingredients world these days. Even more so than sugar reduction solutions, the consumer demand for protein to support their health goals is increasing. But that is not the only role protein can play in bakery: it can also support the development of plant-based products, replacing eggs.

Proteins play a crucial role in bakery products because they influence the structure, texture, and overall quality of baked goods. In wheat-based baked goods, proteins (mainly glutenin and gliadin in wheat flour) form gluten when hydrated and mixed. Gluten provides elasticity and strength to doughs, creating a framework that traps gases during fermentation, leading to a desirable rise and structure. In gluten-free baking, other proteins (from eggs, soy, or dairy) are often used to mimic gluten’s structural properties, ensuring the product holds together and doesn’t crumble.

Proteins like egg whites contribute to leavening through their ability to trap air when whipped, creating a foam. This foam provides volume and lightness, especially in products like meringues, cakes, and soufflés. Proteins also contribute to the elasticity and chewiness of baked goods, such as bread. They bind water during mixing and baking, helping to retain moisture. This is particularly important in preventing baked goods from becoming dry or stale too quickly. 

Proteins also participate in the Maillard reaction, a chemical reaction between amino acids (from proteins) and sugars during baking. This reaction produces the desirable browning and complex flavors found in crusts, cookies, and pastries.

Beyond their functional role, proteins enhance the nutritional profile of baked goods. High-protein flours (like bread flour) or protein-enriched ingredients (like whey protein) are often used in specialty products to cater to health-conscious consumers.

All these functions of protein make it irreplaceable in baking. Moreso, the consumer demand for higher levels of protein in their food, to support their health goals such as building more muscle, as well as the rise of the plant-based bakery, has led to significant research into creating proteins that help the nutritional profile of baked goods, as well as the development of new plant-based products.

Innovative Ingredients

A lot of new ingredients hit the market in the past year, helping bakers improve their products with neutral and stable proteins.

HIFOOD, a company specializing in the research, development, and production of natural ingredients, has developed a new range of micronized proteins – Micro Protein. Micro Protein is a clean label and allergen-free solution based on pea proteins with a very fine granulometry, neutral taste, and minimal impact on the structure and flavor of the finished product. Therefore, Micro Protein finds diverse applications ranging from baked goods to meat analogues, sauces, soups, desserts, dairy products, beverages, and more. It is a versatile and easily implementable solution for companies entering the protein market, which – according to recent research – is expected to grow up to USD23.34bn by 2032.

“It is an ideal solution for companies looking to boost the protein content of their products without altering their flavors and textures, and importantly, without requiring significant adjustments to recipes and production processes. Being a powdered ingredient, it can be used much like flour,” said Emanuele Pizzigalli, Chief Research and Innovation Officer and co-founder of HIFOOD. “Moreover, thanks to the clean technology used, our micro proteins are additive-free.”

Through the use of Micro Protein, companies can label their finished products as “high in protein” or “source of protein,” given that HIFOOD’s micro proteins boast a 70% protein composition.

Balchem, a leading global manufacturer of specialty ingredients for human nutrition and health, launched Z-Crisps, extruded collagen crisps developed to elevate the formulation of multifunctional high-protein bars by combining the textural benefit of crispiness with added skin health benefits.

In 2023, protein stood out as the most sought-after nutrient among US consumers, with around 67% of them prioritizing its intake. However, with 33% of global users being concerned about the texture of high-protein snacks, mastering the art of taste and mouthfeel is key, said the company. Balchem aims to address this concern with Z-Crisps.

GELITA, a world leader in collagen peptide solutions for food and nutrition, introduced OPTIBAR, an innovative ingredient that allows manufacturers to create bars that satisfy two of the most important consumer trends. OPTIBAR allows more protein to be delivered in functional bars with a long-lasting, soft and indulgent texture. It also acts as a sugar-free binder, enabling ‘low sugar’ and ‘no sugar’ claims in cereal bars.

OPTIBAR is a specific blend of collagen peptides optimized for bar production. It has excellent solubility, so it creates pleasantly smooth bars with an indulgent mouthfeel that lasts throughout their shelf life – even at very high protein levels of as much as 60 percent. For best results, GELITA recommends using OPTIBAR together with whey or plant-based protein: Whey and plant proteins add structure, while OPTIBAR ensures homogeneity, a pleasant bite and long-lasting softness.

Being completely natural, OPTIBAR is non-GMO and free from E-numbers, so it is ideal for clean label products with potential nutritional claims (under EU Regulation 1924/2006) including ‘source of protein’, ‘high protein’, ‘reduced sugar’, ‘low sugar’, and ‘sugar-free’.

Roquette is pushing the frontiers of the plant protein market by launching four multi-functional pea proteins designed to improve taste, texture and creativity in plant-based food and high-protein nutritional products. The four pea protein ingredients – NUTRALYS Pea F853M (isolate), NUTRALYS H85 (hydrolysate), NUTRALYS T Pea 700FL (textured) and NUTRALYS T Pea 700M (textured) – have been specifically created to address challenges commonly encountered when developing foods and beverages with plant proteins. These latest innovations present new format and formulation options, offering refined textures and high protein content for end products, such as nutritional bars, protein drinks, plant-based meat and dairy alternatives.

Creating a soft bite when increasing protein content in nutritional bars is key. With NUTRALYS H85, snack bar manufacturers can obtain a consistent and cohesive dough, and achieve a smooth texture that remains throughout the product’s shelf life. This new ingredient, which is available worldwide, is ideal for beverages too, allowing drink producers to increase protein content while maintaining a low viscosity. Whether used in bar or beverage formats, NUTRALYS H85 offers manufacturers the option to expand their product portfolios with high protein, tasty nutritional formulations.

Read the rest of the article in European Baker & Biscuit.

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