The basics:
Puratos launches ProteinPro Strength, ProteinPro Flex for commercial bakeries
Mixes add protein, fiber while maintaining softness, flavor & texture
Puratos cites research showing 60% of consumer seek more protein
Pennsauken company recently opened industrial pilot bakery and glaze plant
South Jersey-based Puratos is unveiling a new line of mixes designed to help commercial bakeries easily bring protein-enriched versions of familiar treats to market.
In an Oct. 1 press release, the Pennsauken-headquartered bakery ingredients company announced the launch of the following clean-label, high-protein mixes:
ProteinPro Strength – for products such as pan breads, bagels and rolls where volume and softness are key
ProteinPro Flex – for bakery staples that require a soft texture, including buns and flatbreads
According to Puratos, the ready-to-use mixes reliably add protein and fiber in bakery products without the dryness, density or off-flavors associated with protein fortification. Depending on formulation, products can qualify as a good or excellent source of both macronutrients, Puratos said.
The launch comes as consumers increasingly look for foods that deliver both nutrition and enjoyment. Puratos referenced internal research that shows 60% of consumers actively seek more protein in their diets.
The rise of GLP-1 medications has also contributed to greater attention to protein, fiber and nutrient-dense foods, as consumers look to make more of the calories they do consume.
By making it easier for manufacturers to create protein-rich products, Puratos said its new line will help companies expand existing portfolios or develop better-for-you offerings that still deliver on taste and texture.
Learn more (video provided by Puratos):
Strengthening the mix
Puratos USA R&D Manager of Bakery Mixes & Improvers Constance Macri commented, “Protein is moving beyond specialty products and sports nutrition into the bakery foods people eat every day. The challenge is adding nutrition while preserving the softness, flavor and quality people expect.”
“Adding protein sounds simple until you manufacture it consistently at scale,” Macri said. “Protein affects water absorption, dough handling and finished-product quality. ProteinPro helps bakers spend less time troubleshooting and more time meeting demand.”
Protein is moving beyond specialty products and sports nutrition into the bakery foods people eat every day.
—Constance Macri, r&d manager of bakery mixes & improvers, Puratos
Founded in 1919, Puratos provides innovative ingredients to the bakery, patisserie and chocolate sectors. It primarily serves large industrial bakers and retailers, along with foodservice chains, distributors and artisan customers.
The Belgium-headquartered company opened its first U.S. subsidiary in Boston in 1979 and began production in Pennsauken about four years later.
After moving to Cherry Hill, the company returned to Pennsauken in 2018 to establish a new U.S. base and innovation center as part of a bid to expand its presence here. Puratos also has a distribution center and industry leading manufacturing plant alongside that campus.
Over the past year, the company unveiled an industrial pilot bakery at its headquarters to support rapid prototyping and product development for commercial bakers. It has also launched the first plant in the country dedicated entirely to making bakery glaze.
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