plant-based

The company says both loaves are made with a house crafted gluten free sourdough starter and incorporate sprouted ancient grains to enhance flavor and texture, positioning the products as a bridge between artisanal sourdough taste and mainstream, gluten free convenience.

The new formula combines 95% wheat and 5% pea protein.

Consumer demand for healthier, cleaner-label foods and heightened interest in sustainable diets are driving manufacturers to broaden plant-based offerings, while innovations in ingredients and processing are improving texture, shelf life, and nutritional profiles to better match traditional bread products.

This certification enables manufacturers with kosher-certified product lines to incorporate ProBake Binder without compromising their existing certifications, removing a critical barrier to ingredient innovation.

The launch features Protein Soft Pretzels and Mini Soft Protein Pretzels, delivering 7 to 10 grams of plant-based protein per serving while retaining the brand’s signature soft texture and robust flavor, available nationwide starting March 1, 2026.