Puratos bakery mixes put production trials at the centre of protein launches

Food Business News reports that Puratos has launched ProteinPro Strength and ProteinPro Flex, two bakery mixes intended for products with added protein and fiber. The company positions Strength for bread, rolls and bagels, while Flex targets buns, flatbreads and other everyday formats. Puratos says the mixes address processing and texture difficulties associated with adding protein. The report presents supplier claims; it does not establish identical performance in every bakery.

Cosmo’s buyer interpretation: a new ingredient system should be assessed against the finished product that the customer actually wants to sell. Before requesting a commercial offer, buyers can define portion size, texture, taste, packaging format and target shelf life. Agreeing these criteria gives both sides a more useful basis for comparing trials.

Ask the manufacturer to record dough handling, process settings, finished weight and sensory results during a representative production run. Request the complete ingredient and allergen documentation for the proposed recipe, together with storage requirements and the supplier’s change-notification process. For frozen or thawed bakery projects, include the intended distribution and serving conditions in the trial brief.

Any protein or fiber wording should follow analysis of the finished recipe and the rules in the destination market. Buyers should also compare minimum order quantities, lead times and total recipe cost before assuming that a convenient mix is the best commercial route.

Source: Food Business News — New mixes add protein, fiber to bread, buns. Published 15 October 2026.

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