Those looking to boost protein content have no shortage of options to choose from. Selecting one that won’t diminish quality, however, requires careful consideration of the product attributes they’re seeking and the functionality their selected protein, or protein blend, brings to the table. 

“Plant-based proteins, including those derived from soy, pea, rice or chickpeas, are increasingly popular for their ability to add nutritional value while meeting demand for allergen-friendly or vegan formulations,” observed Ashley Beech, product development manager, bakery applications, Corbion. “These proteins can provide texture, gelling properties and additional functionality in bakery applications.”

Soy is particularly beneficial for protein fortification because it’s a complete protein, meaning it contains all nine essential amino acids the human body can’t produce on its own.

“It can be a real workhorse for formulators, offering nutritional benefits, high functionality and very little flavor impact,” said Brad Wright, bakery and snacks R&D manager, Cargill. “Additionally, as a flour, it’s often easier to swap with other flour in the formula compared to other protein sources.”

Pea protein similarly boasts strong nutritional benefits, delivering a minimum 80% protein on a dry matter basis. 

“Paired with a complementary protein source such as rice, wheat gluten or soy, it’s easy to achieve a complete protein claim,” Wright added. 

Ingredion’s Vitessence pea protein is 84% protein on a dry basis and is well-suited for cold-pressed nutrition bars, said Ricardo Rodriguez, marketing manager for bakery/snacks and confectionary, Ingredion. The protein offers consistent softness throughout shelf life — a common challenge in protein bars.

“The non-hydrolyzed plant protein provides better overall flavor, less grittiness and less chalky or powdery taste compared to other pea isolates according to sensory testing,” he said.

Like soy, dairy proteins are a fortification favorite thanks to their neutral flavor and complete amino acid profile, offering a range of functionalities. 

“Undenatured whey protein has heat-set gelling characteristics and can be whipped to provide some aeration,” said Rachel Marshall, technical engagement manager, Fonterra. “Specialized whey proteins such as Fonterra’s micro-particulated heat stable whey protein concentrates offer viscosity management in protein fortified doughs and batters. Milk protein concentrates can also help manage the texture of protein-fortified baked goods and are typically best used in combination with whey proteins for optimal texture and performance.”

Vital wheat gluten is another well-established option. While mostly known for offering the necessary stretch and structure in baked goods like buns and rolls, these proteins can offer nutritional benefits as well. 

“With 75% protein on a dry matter basis, a small amount can boost the protein content of breads and other baked goods,” Wright said.

Vital wheat gluten has a neutral flavor that helps bakers avoid off-notes caused by other protein sources, said Alison Rasmussen, director of food safety and regulatory, Amber Wave. It additionally promotes dough machineability.

“By enhancing dough strength and elasticity, vital wheat gluten makes the dough easier to handle during mixing, shaping and baking,” she said.

Manildra’s GemPro line of wheat proteins are designed for applications like bread, cake, cookies and more. These proteins offer different functionality depending on the baked good’s unique processing or textural goals, said Brook Carson, vice president of research and development, Manildra Group USA.

“For example, vital wheat gluten is going to give you a lot of strength and elasticity, whereas wheat protein isolates will give you extensibility and reducing properties,” she explained. 

Ancient grains like sorghum, quinoa and barley are also popular protein choices. ADM’s HarvestEdge Gold Sorghum, for example, boosts protein while offering a sweet, nutty flavor.

“Enhancing its sensory profile when toasted, sorghum flour is used to replace whole wheat flour for consumer-preferred, higher-protein, gluten-free baked goods,” Bromfield said.

Walnuts, in the form of walnut meal or walnut flour, similarly offer a nutty, rich flavor that can add protein while balancing or masking strong/bitter notes and improving texture, said Keith Seiz, California Walnut Board.

“Walnuts contribute natural oils that enhance moisture retention, reducing the dryness or grittiness that high-protein formulations can cause,” he said. “Plus, walnut flour blends well with other flours and proteins, helping maintain a balanced crumb structure in baked goods.”

Regardless of the protein sources bakers opt for, minimizing impacts to their products’ taste and texture should again remain top of mind. 

“In cakes and muffins where tenderness and softness are key, eggs or milk proteins may be preferred for their ability to provide structure and emulsification without compromising the crumb,” Beech said. “For chewy applications like cookies, proteins such as soy or a blend of plant-based options can add strength without becoming too rigid.”

This article is an excerpt from the March 2025 issue of Baking & Snack. To read the entire feature on Protein, click here.