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    Live From Shows

    New Glanbia Solutions Designed to Improve Nutrition, Flavor, Texture, Stability of Baked Goods

    OvenPro Series allows for high levels of protein and fiber, and low levels of sugar and net carbs.

    New Glanbia Solutions Designed to Improve Nutrition, Flavor, Texture, Stability of Baked Goods
    11.03.21
    Responding to heightened demand for high-protein bakery products, Glanbia Nutritionals has debuted its OvenPro Series, which provides a range of functionally beneficial ingredients that allow a range of baked goods to contain higher levels of protein and fiber with low levels of sugar and net carbs.
     
    In 2020, about 40% of consumers surveyed by Glanbia said they are somewhat or very interested in consuming high protein pancakes, waffles and muffins.
     
    The OvenPro Series includes OvenPro Bread & Bread Zero Net Carb, OvenPro Cake, and OvenPro QuickBread.  The benefits of OvenPro are:
     
    • 1:1 Flour replacement formulated for quality PDCAAS to support excellent and good source claims for protein and fiber: 47-80% protein; 18-35% fiber.
    • Easy to include in a formulation: Similar functionality of wheat flour; Addresses high protein formulation challenges; Usage levels can be adjusted to achieve a variety of nutritional goals; Simple and clean labeling 
    • Optimized specifically for the bakery industry: Easily added into existing baking processes; Simple flour replacement
    • Keto-friendly: Good source of protein; Low in net carbs
     
    “With commonly used wheat protein lacking as a complete nutritional protein source, and the well-known challenges associated with adding protein to baked goods at higher levels, we are excited to provide our customers a superior ingredient solution that solves these issues,” said Steve Ham, senior director, commercial bakery, Glanbia Nutritionals.
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