While protein fortification can pose its fair share of formulation challenges, it’s often easier in some applications than others. Savory baked goods such as breads, rolls and crackers, for example, can integrate protein more seamlessly while maintaining flavor, said Ashley Beech, product development manager, bakery applications, Corbion.

“The robust flavors in these products, including herbs, spices and cheese, can mask any off-notes from added proteins,” she explained. “Similarly, products with bold profiles, like chocolate or spiced baked goods, can also help mask these off-flavors, making it easier to incorporate higher protein levels.”

On the other hand, products with simpler flavor profiles such as vanilla cakes and sugar cookies are more sensitive to protein’s taste and texture changes. 

“In these cases, even minor off-notes or texture shifts can be noticeable and detract from the consumer experience,” she said.

When it comes to preserving texture, applications that are denser, more moist and less reliant on gluten development, such as brownies, cookies, pancakes and waffles, are easier to add protein to, said Ricardo Rodriguez, marketing manager for bakery/snacks and   confectionary, Ingredion.

“The more difficult products are the opposite; they rely more heavily on a gluten network and have delicate or airy textures, such as breads, bagels and several types of pastries and cakes,” he said. 

Bread and rolls’ savory flavors can mask protein off-notes, but their more developed cell structure means adding protein will affect the viscosity of the dough, warned David Guilfoyle, senior manager, food ingredients, bakery, North America, IFF.

“[Added protein] also affects the ability of gluten-forming proteins to properly develop during the mixing process,” he said.

While certain baked goods are typically better suited for protein fortification than others, Rachel Marshall, technical engagement manager, Fonterra, emphasized that every formulation is unique. Just because it’s usually easier to add protein to a brownie, for example, doesn’t mean it will be.

“How difficult a specific baked application is to protein fortify will be on a case-by-case basis, for example, how high in protein you want to go, what other ingredients are used, such as low or high sugar and/or fat, use of gluten or not, etc.,” she explained. 

In baked goods, all the ingredients work together like a cross-functional team, Marshall emphasized. And while protein may be the star player consumers are seeking and that bakers wish to boost, they must ensure the rest of the team doesn’t suffer in the process.

“When diluting all these players with more protein or taking one player out, bakers must ensure the lost functionality is accounted for,” she said. “You must understand why each ingredient is there and use that knowledge to maintain the balance.”

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