For many health-minded consumers, carbs are out, and protein is in. But with all the functionality these ingredients offer a bakery formulation, crafting a high-protein, low-carb product that consumers will enjoy can be especially tricky.

“The main challenges revolve around texture,” said Ricardo Rodriguez, marketing manager for bakery/snacks & confectionary, Ingredion. “Reducing or removing carbohydrates, particularly flour or sugar, can lead to a denser, drier or more crumbly structure.”

Achieving the proper balance of ingredients that counter these textural challenges often requires a careful selection and combination of proteins, as well as other functional ingredients like emulsifiers or hydrocolloids that can stabilize the dough and provide elasticity, said Ashley Beech, product development manager, bakery applications, Corbion. 

“Ultimately, crafting a high-protein, low-carb baked good requires a holistic approach to formulation, considering ingredient interactions, hydration optimization and processing techniques,” she said.

Ingredients like vital wheat gluten and wheat protein isolates, for example, can boost protein while meeting textural needs. 

“Using a combination of different wheat proteins will allow you to reach higher protein contents while balancing the expected viscoelastic properties,” said Brook Carson, vice president of research and development, Manildra Group USA. 

Cutting sugar to achieve a low-carb baked good may also significantly impact product taste and browning. Sugar is, of course, a sweetener in baked goods, but it also achieves a product’s desired color when it caramelizes during baking.

“Removing or reducing formula sugar can result in pale, unappealing baked goods,” Beech said. “This can also affect the product’s flavor, as the Maillard reaction contributes to the characteristic depth and complexity of baked goods’ taste. To address this, formulators often explore alternative sweeteners, colors or natural compounds that can mimic the visual and flavor-enhancing effects of browning.”

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