Puratos launches ProteinPro mixes for high-protein bakery products
These clean-label, high-protein bakery mixes help bakers create protein-rich bakery products with great taste, softness, and consistency, without the off-flavours, dryness, or dense textures often associated with high-protein products.
USA – Puratos has launched ProteinPro Strength and ProteinPro Flex, two clean-label, high-protein bakery mixes designed to help commercial bakers respond to growing consumer demand for protein-enriched everyday foods.
The new solutions are formulated for breads, buns, bagels, and flatbreads, focusing on adding protein and fibre while maintaining the softness, taste, texture, and consistency expected from conventional bakery products.
The launch comes as protein moves beyond sports nutrition and specialist products into mainstream eating occasions.
According to Puratos’ Taste Tomorrow consumer research, 60% of consumers are actively seeking more protein in their diets.
The company sees this shift as an opportunity for bakers to develop nutritionally enhanced versions of familiar products without requiring consumers to change their established eating habits.
ProteinPro Strength is designed for applications including breads, rolls, and bagels, where maintaining volume, softness, and eating quality can be challenging when protein levels increase.
ProteinPro Flex, meanwhile, is intended for more versatile applications such as buns, flatbreads and other bakery staples.
Depending on the final formulation, products made with the mixes can qualify as a good or excellent source of protein and fibre.
Puratos said the mixes address a key technical challenge of protein enrichment: maintaining product quality while increasing nutritional value.
Higher protein levels can affect water absorption, dough handling, texture, and finished-product characteristics. ProteinPro was developed to simplify formulation and production, allowing commercial bakeries to add protein without extensive troubleshooting or major changes to existing processes.
The company is positioning its products as ready-to-use solutions that reduce the complexity and development time of launching high-protein bakery products.
This could be particularly relevant to industrial and commercial bakeries seeking to respond quickly to changing consumer preferences while maintaining consistent production performance across larger volumes.
Puratos already provides bakery mixes and improvers designed to improve convenience, consistency and cost efficiency for professional bakers.
The launch reflects a broader shift in bakery innovation towards products that combine indulgence, convenience and improved nutritional profiles.
Puratos’ earlier research found that 29% of shoppers check bakery packaging for protein content, while the company has also identified growing consumer interest in high-protein breads, snacks, cookies and other baked products.
For bakery manufacturers, the growing protein trend creates both an opportunity and a formulation challenge.
Consumers increasingly expect added nutritional benefits without compromising familiar sensory qualities.
By introducing ProteinPro Strength and ProteinPro Flex, Puratos is seeking to bridge that gap, giving bakers tools to expand high-protein offerings while retaining the characteristics that drive repeat purchases.
The development also reinforces Puratos’ broader focus on improving the nutritional value of bakery products.
The company has previously highlighted protein and fibre enrichment, alongside reductions in sugar, fat, and salt, as key areas of its health and well-being innovation strategy.
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