CHICAGO — Dairy-based protein ingredients have dominated the baking industry for ages, and they’ve found renewed relevance during the rise of high-protein bakery products. Glanbia Nutritionals, a supplier of functional and nutritional solutions for food products, has released its new OvenPro Series to help manufacturers keep up with this demand.
OvenPro provides functionally beneficial ingredients that allow a wide range of baked goods to contain higher levels of protein and fiber with lower levels of sugar and net carbs. Its a 1:1 flour replacement formulated for quality PDCAAS to support excellent and good source claims for protein and fiber. With a similar functionality to wheat flour, it allows bakers to address high-protein formulation challenges and achieve clean labeling.
Products making high-protein claims with dairy-based proteins constituted 10.7% of launches between Sept. 2020 to Aug. 2021, up from just 4.3% between Sept. 2015 to Aug. 2016. In 2020, about 40% of consumers surveyed said they are somewhat or very interested in consuming high-protein pancakes, waffles and muffins.
OvenPro is also keto-friendly and functionally improves the nutrition, flavor, texture and stability of baked goods.
The OvenPro Series includes OvenPro Bread and Bread Zero Net Carb, OvenPro Cake, and OvenPro QuickBread.
OvenPro is a 1:1 flour replacement formulated for quality PDCAAS to support excellent and good source claims for protein and fiber.
“With commonly used wheat protein lacking as a complete nutritional protein source, and the well-known challenges associated with adding protein to baked goods at higher levels, we are excited to provide our customers a superior ingredient solution that solves these issues,” said Steve Ham, senior director of commercial bakery, Glanbia Nutritionals.
To learn more about the OvenPro Series and the bakery ingredients portfolio, contact the Glanbia team here.
