When it comes to making bread, there is one ingredient that is rarely left out of the recipe: flour. Recently, however, flour has taken on a new form—featuring higher protein content—in response to shifting consumer habits.
The demand for protein-rich products
The emphasis on protein has gained momentum as people adopt healthier daily habits and prioritize balanced nutrition.
The so-called "Mounjaro effect" is also driving this trend. As appetites decrease and portion sizes shrink, there is growing interest in nutrient-dense foods. In this context, chefs and bakers are striving to strike a balance between nutritional value and flavor.
New protein-enriched flours
Among the new products showcased at the International Bakery and Confectionery Fair (FIPAN)—held in São Paulo from July 21 to 24—Bunge launched its "Rosa Branca Premium Proteína" wheat flour. According to the manufacturer, the product contains 20 grams of protein per 100 grams.
Beyond simply boosting protein content, the goal is to maintain the consumer experience. Fernanda Louvise, Bunge’s Marketing and Product Director, states that the development process aimed to eliminate the aftertaste often found in such foods while preserving color, texture, and flavor.
Similarly, Lorenz introduced a gluten-free premix that combines various starches to retain softness and moisture—qualities that are easily lost when altering a bread's composition.
Meanwhile, Nita—a company based at the Port of Santos known for providing bakery solutions—has also expanded its portfolio with a product that serves as a source of this nutrient. Developed using technology from the Austrian company Backaldrin, the new protein- and fiber-rich bread mix is arriving in Brazil, delivering 15g of protein and 5.1g of fiber per 100g of product.
Source: https://www.estadao.com.br/paladar/radar/conheca-as-farinhas-com-proteina-que-estao-conquistando-as-padarias/