The market has experienced significant growth in the launch of protein-enriched foods and beverages, ranging from traditional options to innovative alternatives in a variety of categories. Protein, as an essential macronutrient for optimal body function, has gained recognition among consumers, both those focused on muscle development and those seeking to maintain a healthy and balanced lifestyle.
More than 40 % of consumers preferentially look for this ingredient in labelling, nutritional profile and front-of-pack communication.1
Protein fortification in industrial bakery and confectionery products is a challenge for development teams as it unbalances the rheology of the dough and the organoleptic properties of traditional recipes.
These are some of the handicaps the industry faces when fortifying a product with protein. There are key ingredients that could solve this challenge in a number of applications:
HANDICAPS
- Reduced machinability of the dough.
- Lower volume of the final product.
- Colouring.
- Drier, less tender texture.
- More compact crumb, less aeration.
- Discordant notes according to protein origin.
SOLUTIONS
- Specific proteins (sunflower protein, rapeseed protein, oat protein, wheat, wheat gluten) | high capacity to incorporate air into the dough and form a stable system. They allow to obtain an adequate volume and a spongy texture.
- Enzyme complex compensation of volume loss, less sticky dough, improved gas expansion, crumb uniformity and improved tenderness during shelf life.
- Emulsifiers act synergistically with proteins to provide sufficient aeration and stabilise the air in the system. They improve the tenderness and stability of the product during its shelf life.
- Citrus fibres help water retention and improve the tenderness and texture of the final product.
- Broad bean starch high protein content. It improves the texture and structure of the muffin while providing protein.
- Natural flavours useful as emmascarants for plant off-notes.
- Resistant soluble fibre improvement of the nutritional profile related to increased protein. It is often complemented by sugar reduction. To compensate for the structural loss of reduced sugars, a resistant maltodextrin will act as a bulking agent and fibre source.
1Innova Market Insights, 2024.