With GoWell® Tasty Protein, GoodMills Innovation introduces a new protein blend that enables the simple production of protein-rich baked goods without compromising on taste or sensory quality. This carefully balanced protein combination – made from fava beans, yellow peas, sunflower seeds and wheat – boasts a protein content of 60 per cent and a well-rounded amino acid profile. Moreover, the blend impresses with its pleasant, subtle nutty flavour, free from the typical off-notes associated with many plant-based proteins.
Specifically designed for light baked goods such as burger buns, sandwich rolls or soft breads, GoWell® Tasty Protein ensures optimal sensory characteristics. It delivers a pleasant, delicate bite and harmonious mouthfeel in the final product – stand-out qualities that are a welcome improvement on baked goods made with conventional protein blends. Thanks to its neutral to slightly nutty flavor, the original character of the baked goods is also preserved.
Seamless Integration into Existing Processes
GoWell® Tasty Protein is easy to process and can be seamlessly incorporated into existing recipes without the need for major adjustments. Even at low dosage, it significantly increases protein content in the end product for both simple and cost-efficient production.
Versatile Applications for Protein-Enriched Baked Goods
The protein blend is also ideal for fine baked goods such as bagels, baguettes, pretzels and pancakes. Recipe suggestions from GoodMills Innovation, such as Protein Soft Bread or Burger Buns, demonstrate that there is no need to compromise on either nutritional value or sensory appeal. Depending on dosage and recipe, manufacturers can also make claims such as “high protein content” or “vegan” thus offering additional positioning opportunities.
Resource- and Environment-Friendly
GoWell® Tasty Protein relies on ingredients like fava beans and sunflower seeds, which are environmentally friendly in cultivation and processing. With this new protein blend, GoodMills Innovation provides a comprehensive solution that stands out for its excellent taste and sensory properties, ease of processing and sustainability credentials. It supports the creation of products that meet current market demand for protein-rich, plant-based foods.
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Joseph Clarke
Editor, International Bakery
Tel: +44 (0) 1622 823 920
Email: editor@in-bakery.com
