With so many options to choose from for protein fortification, it’s important to understand the benefits and challenges each one brings to the formulating bench. “There are obviously a variety of protein sources out there, but when it comes to bakery, the manufacturing conditions are a big consideration,” said Phil Blanchard, bakery sales manager, Agropur. “There are proteins that definitely cannot provide the same level of performance in structure, and some even contribute negative flavor elements after going through the high-heat baking process.”

Whey is commonly used in bakery applications because it combines high functionality with an impressive nutrition profile and clean flavor.

“It is highly functional, and with the right knowledge and technology, it can be used in bakery and snack applications to enhance quality and nutrition, or even both,” said John Gelley, US sales manager, Arla Foods Ingredients. “Depending on which protein is used, it can provide improved structure, emulsification, volume, mouthfeel and batter viscosity.” The company’s Nutrilac range of whey proteins can deliver structure for muffins and pound cakes as well as the air incorporation necessary for sponge cake.

Proteins derived from milk have a natural vibe that appeals to consumers interested in the buzzword, and whey packs nutrition. “Dairy proteins are generally regarded as the most nutritional proteins due to their complete amino acid profile and high bioavailabity and digestibility,” said Craig Sherwin, research director, Davisco Foods. Being a dairy product, however, whey is an allergen and must be labeled as such.

Plant-based proteins — wheat, soy, pea and others — also work well in fortifying bakery and snack products with little negative effects on the final product. “Plant-based proteins work best, specifically wheat proteins because of their compatibility with flour-based foods like bakery and snack products,” said Ody Maningat, PhD, vice-president and chief science officer, MGP Ingredients, Inc. “The protein in wheat flour has the same elasticity and extensibility properties as isolated wheat proteins. There will be negligible impact on color, taste, aroma and texture of the finished food products fortified with isolated wheat proteins.”

MGP Ingredients’ Arise wheat protein isolates contribute proteins to meet Daily Value requirements while at the same time adding functionality such as elasticity and extensibility properties, extend shelf life, improve texture and even replace egg protein products.

Wheat’s gluten proteins provide gluten strength to give products’ their structure. “Wheat proteins are critical to providing the texture we know and love in bakery and snack products,” said Brook Carson, vice-president of product development and marketing, Manildra. However, Ms. Carson added that Manildra’s GemPro wheat protein isolates can do more than provide gluten strength.

“While gluten strength is important, wheat proteins can also contribute aeration and improve dough rheology, extensibility and film-forming capacity,” she said. “If you think about some of the deficiencies you see in texture or mouthfeel when formulating high-protein products, wheat proteins might provide the functional solution while also contributing to that protein goal.”

Other plant-based proteins include those derived from pea, lentils, beans, soy and even algae. These can aid in protein fortification for gluten-free or vegan products as well as pull in consumers interested in clean-label ingredients.

“Soy protein is an equivalent protein to dairy and meat protein in terms of adjustability and protein content,” said Lesley Nicholson, marketing manager, WILD Flavors & Specialty Ingredients, a business unit of ADM.  “It is a complete protein. If someone is looking for a high load of complete protein in their bar or snack item, that’s a good way to go.”

ADM recently expanded its line of soy proteins to include its Textura line of extruded crisps. These crisps come in a variety of sizes and protein content and sources — soy, bean powders, vegetable powders, whole grains, quinoa. They allow snack producers to easily add a lot of protein and texture to snacks.

Natural Products, Inc. (NPI) is looking at a new way to use soy ingredients but offering minimally processed soy protein. “The idea behind minimal processing is to do only what is needed to produce a high quality and safe food ingredient while retaining the nutritional profile of the original grain or seed,” said Jon Stratford, sales and marketing manager, NPI. The company’s Low Fat Soy Flour has 50% protein and can help formulators reach 6.25 g soy protein per serving.

Mr. Stratford explained that by selecting ingredients with minimal processing, formulators could have the freedom to develop better-for-you foods rich in plant protein rather than chase a quantitative protein goal.

Soy, pea, lentil and bean proteins can also deliver the nutritional benefits of protein fortification while maintaining a clean and allergen-free label. To meet these consumer demands, Ingredion joined forces with AGT Foods to develop a line of pulse-based proteins and flours: Vitessence pulse-based proteins and Homecraft pulse-based flours.

The Vitessence line is derived from pea, lentil and faba bean. “These pulse-based proteins boost the nutritional content and provide unique textural properties that can contribute to a desired eating experience,” said Pat O’Brien, manager, strategic business development, Ingredion Inc.

The Homecraft line adds chickpeas to its protein derivatives line-up. “The ingredients help product developers meet clean-label trends while also providing unique functionality and cost savings in a variety of applications,” Mr. O’Brien continued.