Alternative Proteins

Plant protein for Bakery, Bars & Snacks

While it may have started quite as a niche, in recent years the high protein trend has gone decidedly mainstream. No longer limited to nutrition bars, product developers are boosting the protein levels in everything from cereal to savory snacks. New protein ingredient options, led by improved pea protein options, are key to this growth.

The Cargill™ plant protein wide offering enables palate-pleasing, protein-rich baked goods. Cargill’s experienced bakery application team can help product developers navigate formulation challenges, using creative protein blends to achieve nutrition goals, help meet functional requirements and deliver on customers’ expectations.

For example, Cargill’s pea proteins with their mild flavor profiles and enhanced functionality and ability, can support gluten-free formulation - another important trend in the bakery space.

Cargill™ plant protein benefits:

Nutrition – Protein enrichment
Structure & texture
Water binding
Emulsification
Mild flavor profile

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Ingredient	Features and Benefits
Wheat protein in powder form: Gluvital^® (Vital wheat gluten)	Enables millers to standardize flour and bread producers to obtain consistent bread & dough quality Improves dough handling & machinability, leading to less waste Extension of the mixing tolerance Great extensibility delivering increased volume yield and more aerated structure Fully functional and affordable plant protein
Hydrolyzed wheat protein in powder form: Prowliz^®	Reduced dough elasticity Improves dough extensibility providing a differentiated, less dense texture vs. vital wheat gluten Enables on trend plant-based, protein enrichment Affordable plant protein
Pea protein isolates in powder form: RadiPure^® S Puris™ Pea* 870	Excellent water binding capabilities to reduce staling during shelf life. Providing better crunchiness in i.e. biscuits & crackers High foaming, emulsion capacity and stability to allow partial egg replacement Provides structure, improves baking stability and volume Suited for gluten-free applications Mild flavor versus other pea proteins

Ingredient

Features and Benefits

Wheat protein in powder form:

Gluvital^® (Vital wheat gluten)

Enables millers to standardize flour and bread producers to obtain consistent bread & dough quality
Improves dough handling & machinability, leading to less waste
Extension of the mixing tolerance
Great extensibility delivering increased volume yield and more aerated structure
Fully functional and affordable plant protein

Hydrolyzed wheat protein in powder form:

Prowliz^®

Reduced dough elasticity
Improves dough extensibility providing a differentiated, less dense texture vs. vital wheat gluten
Enables on trend plant-based, protein enrichment
Affordable plant protein

Pea protein isolates in powder form:

RadiPure^® S

Puris™ Pea* 870

Excellent water binding capabilities to reduce staling during shelf life. Providing better crunchiness in i.e. biscuits & crackers
High foaming, emulsion capacity and stability to allow partial egg replacement
Provides structure, improves baking stability and volume
Suited for gluten-free applications
Mild flavor versus other pea proteins

* Puris™ Pea is a licensed trademark of Puris Proteins

Packing in the Protein in Baked Goods & Snacks

While it may have started as a niche market, in recent years, the high protein trend has gone decidedly mainstream. No longer limited to nutrition bars, product developers are boosting the protein levels in everything from cereal to savory snacks.

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Related Information

Bakery & Snacks

Some Cargill products are only approved for use in certain geographies, end uses, and/or at certain usage levels. It is the customer's responsibility to determine, for a particular geography, that (i) the Cargill product, its use and usage levels, (ii) the customer's product and its use, and (iii) any claims made about the customer's product, all comply with applicable laws and regulations.