Bakery ingredients manufacturer Puratos has introduced ProteinPro, a range of clean-label, high-protein mixes engineered to help commercial bakers fortify everyday baked goods with protein and fibre.
The line debuts with two targeted formulations, ProteinPro Strength and ProteinPro Flex, developed for industrial and wholesale bakeries producing pan breads, buns, rolls, bagels, and flatbreads. The ready-to-use mixes are designed to eliminate standard formulation challenges associated with high-protein bakery applications, including crumb dryness, excessive dough density, and botanical off-flavours.
The launch addresses shifting consumer demand patterns tracked by Puratos’ proprietary Taste Tomorrow research, which indicates that 60% of consumers actively seek higher protein content in their daily diets.
"Protein is moving beyond speciality products and sports nutrition into the bakery foods people eat every day," said Constance Macri, R&D Manager for Bakery Mixes & Improvers at Puratos USA. "The challenge is adding nutrition while preserving the softness, flavour and quality people expect."
Formulation Hurdles and Dough Rheology
Fortifying baked goods with protein typically introduces significant operational complexities to industrial production lines.
Supplemental protein ingredients alter water absorption rates, disrupt gluten matrix formation, and impede yeast fermentation, often yielding gummy doughs, reduced loaf volume, and premature staling. By pre-balancing functional protein and fibre sources within ready-to-use bases, the ProteinPro systems stabilise dough rheology, allowing plant operators to run fortified recipes on automated lines without bespoke equipment modifications.
"Adding protein sounds simple until you manufacture it consistently at scale," Macri explained. "Protein affects water absorption, dough handling and finished-product quality. ProteinPro helps bakers spend less time troubleshooting and more time meeting demand."
Targeted Application Portfolio
The ProteinPro range launches across two distinct functional platforms calibrated to specific bakery categories:
🍞 ProteinPro Strength: Formulated specifically for pan breads, artisan loaves, dinner rolls, and boiled bagels where structural volume, oven spring, and prolonged crumb softness are essential.
🫓 ProteinPro Flex: Engineered for high-speed bun lines, sandwich thins, tortillas, and flatbread formats requiring extensible doughs, consistent bake colour, and flexible folding performance.
Depending on finished product formulations and inclusion rates, baked goods produced using the mixes can achieve regulatory nutritional criteria for "good source" or "excellent source" claims for both protein and dietary fibre.
Commercial Rollout
The debut of ProteinPro reflects a broader migration of functional macronutrients from specialised fitness formats into ambient bakery fixtures.
By supplying commercial bakeries with standardised, clean-label ingredient systems, Puratos aims to accelerate product development cycles, enabling manufacturers to launch nutrient-dense versions of staple bakery lines to satisfy consumer wellness criteria without compromising eating quality.
.png)
.jpeg)