Baking & Snack - May 2015 - 59

FORMULATION
Protein

Protein appeals strongly to
today's consumers. Fortunately,
formulators can choose among
an ever-widening range of ...

Innovative Boosters

by Donna Berry

N

Not too long ago, mainstream consumers largely ignored protein on the Nutrition Facts panel. For the most
part, protein is not deficient in the American diet, and
efforts to consume additional protein were considered
something for athletes and body builders.
This is no longer the case. Protein's documented ability to assist with weight loss and management by helping
control hunger, provide lasting energy, aid in sports recovery and maintain muscle mass with aging has made
it one of the hottest nutrients of the decade. As a result,
all types of food and beverage manufacturers are adding everything from algae to pulses to whey to give their
products a protein boost, often claiming it to be a "good"
(at least 5 g protein per serving) or "excellent" (10 g or
more protein per serving) source of this macronutrient.
According to "Proteins - Classic, Alternative and
Exotic Sources: Culinary Trend Tracking Series," a report from Packaged Facts, Rockville, MD, 62% of consumers agree they are "making a point of getting enough
protein" from the foods and beverages they consume.
"Americans continue to seek out protein for a variety
of health and wellness concerns, and to increase main-

tenance, growth and repair functions of the body," said Grain-based breakfast items
David Sprinkle, research director for Packaged Facts. make an ideal carrier for the
"With the popularity of diets like Paleo, Primal and extra protein consumers seek.
Penford Food Ingredients
Atkins, protein has been the darling of lean diets for
more than two decades and ties more broadly into the
consumer quest for health-and-wellness foods and beverages to address specific health concerns. This presents
a unique opportunity for food manufacturers, retailers
and restaurants."

In the bakery
Bakers have taken note. Although baked goods are best
known as a source of carbohydrates, through the use of
new and novel ingredients, innovative bakers are able to
give their products a boost of protein and increase their
appeal with protein-savvy consumers.
"Because consumers associate protein with satiety
and weight management, grain-based breakfast items
are ideal food products to provide a protein punch since
consumers connect the dots between breakfast and a
healthy start," said Sarah Wood, senior applications
scientist, Penford Food Ingredients, Centennial, CO.

www.bakingandsnack.com / May 2015 Baking & Snack 59


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Baking & Snack - May 2015

Table of Contents for the Digital Edition of Baking & Snack - May 2015

Editorial
Newsfront
News
Going For The Green
A League of Their Own
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Baking & Snack - May 2015 - Editorial
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Baking & Snack - May 2015 - Newsfront
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Baking & Snack - May 2015 - News
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Baking & Snack - May 2015 - Going For The Green
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Baking & Snack - May 2015 - A League of Their Own
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