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.