Protein fortified bakery

Protein-fortified bakery is reshaping product development as consumers demand healthier, nutrient-dense options that still deliver indulgence and familiarity.

Food manufacturers increasingly look for plant-based proteins with consistent quality, clean taste and reliable performance in industrial processing. Our Protafy solution offers a compelling alternative by combining a mild sensory profile with strong nutritional value, making it ideal for baked goods and snacks. Using a stable, plant-derived protein supports health-oriented consumers, the flexitarian segment and brands pursuing clear sustainability objectives.

With our Protafy solution, manufacturers can enrich bakery formulations without compromising flavour or structure. This creates opportunities for innovation in bread, cookies, bars, soft cakes, crackers and ready-to-eat formats.

In short, protein fortification is no longer a niche—it's a strategic path to differentiation, improved labelling and competitive positioning in a rapidly evolving bakery market.

Protein fortification in bakery can introduce formulation challenges such as dryness, structural instability, undesirable colouring and reduced shelf-life. Manufacturers also face commercial pressures tied to cost-in-use, documentation needs and rising demand for lower-carbon ingredients. Using a mild, non-functional potato protein concentrate helps minimise the typical drawbacks associated with many plant proteins. Its balanced flavour profile and natural brown tone integrate seamlessly into a wide range of bakery applications, reducing the need for compensating ingredients.

With robust nutritional credentials—including high protein concentration and a strong amino acid profile—potato protein provides a reliable route to meeting performance targets without introducing allergens or compromising consumer expectations. By selecting a stable protein ingredient, bakery manufacturers can streamline reformulation and accelerate time-to-market.