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Food For Thought: High-Protein Could Help Bakers Compete With Gluten-Free

April 17, 2014: 12:00 AM EST
The debut of high-protein breads took place in Germany, but is now spreading around the world. Adding more protein to breads would allow baking companies to claim greater satiety, and to offer a nutritional benefit that would help them compete with the gluten-free and low-carb phenomena. According to a Euromonitor analyst, bakeries could benefit from a combination of high-protein and gluten-free that would appeal to health-conscious consumers, especially in the U.S. A key consideration in the success of higher-protein breads is getting the flavor profile just right.
Kacey Culliney , "High-protein bread could bake up a storm: Euromonitor", Bakery and Snacks, April 17, 2014, © William Reed Business Media SAS
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