The launch of ProteinPro Strength and ProteinPro Flex aims to solve the technical headaches typically associated with protein enrichment, such as dough density and off-flavors. While Strength is engineered for bagels and rolls where volume is paramount, Flex offers a more adaptable profile for flatbreads and bun production. These ready-to-use mixes allow commercial bakeries to label their products as good or excellent sources of protein and fiber.
Puratos Targets Bakery Aisle with New Protein-Fortified Mixes
Sixty percent of consumers are actively hunting for protein in their daily diet, a shift that is pushing manufacturers to rethink the bread aisle. Puratos is moving to capture this market with its new ProteinPro line, a set of clean-label mixes designed to fortify staples without sacrificing texture.
Constance Macri, R&D Manager for Bakery Mixes & Improvers at Puratos USA, notes that scaling protein fortification in a factory setting is rarely straightforward. Protein additives often disrupt water absorption and handling, creating production bottlenecks. By streamlining these variables, Puratos hopes to help bakers bypass the trial-and-error phase and meet the rising consumer appetite for functional food without compromising the soft, familiar quality of traditional bakery items.
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