Snacks can pack a protein punch through either animal- or plant-based proteins or a mixture of both.
 Gathering strength

Blending animal and plant proteins often maximize protein while minimizing negative sensory effects. For example, New York City-based Good Zebra recently introduced animal crackers in chai, lemon and vanilla flavors. A 60-gram serving size provides 12 grams of protein from whey, pea and egg white.

FlapJacked, Westminster, Colo., now offers a line of high-protein, gluten-free cookie mixes with 10 grams of protein per two cookies. The mix is made with a combination of whey and pea proteins.

In late 2016, Flowers Foods, Thomasville, Ga., introduced Nature’s Own Life, a line of bread in six lifestyle varieties. The Wheat+Protein offering delivers 8 grams of protein and 2 grams of fiber per slice. The protein comes from wheat, flaxseed, soy, pea, lentil and whey.

Protein fortification appears poised to grow within the baked goods category.

“As consumers continue to look for improved nutrition, there is little doubt that the number and type of baked products with protein fortification will continue to grow,” Mr. Schmitz said. “Consumers recognize the far-reaching benefits of protein and will continue to seek variety when identifying and purchasing fortified solutions to bolster their protein consumption.”