Clean Label

Addressing Clean Label with Wheat Proteins

It seems that everywhere we go in the food industry today we see or hear something about clean label. Whether it is clean label bakery or clean label beverages, the term has become nearly ubiquitous.

We know that clean label includes ingredients that are recognizable and easy to pronounce, no artificial ingredients, an expectation of healthiness. The term clean label can include everything from supply chain to ingredients. But what does it really mean for the food industry? Is it a way to differentiate your product? A way to stand out on the shelf? Or are we on a path to clean label being a consumer expectation. The cost of doing business, if you will.

A recent article in Prepared Foods, Clean Supreme, July 2017, sites trend lists dating back to 2008 which include a variation of clean label. The idea has really established itself in the market. The article continues with, “clean and clear label is now targeted – by consumers and manufacturers alike as the new global standard.”

As an ingredient supplier Manildra is here to help support product formulators needs. We want our ingredients to be the right tool in the toolbox as you create or reformulate your products to meet these label demands.

Manildra’s primary protein focus is wheat. It is the root of all of our ingredients and specialty products. One of the benefits of wheat is that it is a non-GMO solution. And it fits very well bakery application, both from a label and functional perspective.

Manildra’s wheat proteins and starches can be used to provide an array of functional benefits. The GemPro® line of proteins can be used to boost protein – a macro nutrient many consumers are looking for. When used to boost protein – either on its own or with other protein sources – it also provides functional benefits ranging from maintaining softness over time or building the structure and volume in baked products. This dual purpose reduces the need for additional ingredient, thereby simplifying the label.

Several GemPro products improve extensibility in doughs, replacing the need for reducing agents. GemPro Extend can structure while providing extensibility for those applications where you still want some volume or chewy bite. GemPro Ultra can be used strictly as a reducing agent to replace ingredients like l-cysteine.

If you are looking for improved rheology, texture, or nutrition – especially in bakery and snack– wheat proteins are a solution for you.

The same issue of Prepared Food that was discussed earlier has an interview with Chef Rob Corliss who states “Three of the biggest macro lifestyle trends of 2017 and moving forward are clean label, plant-based protein, and crave-able wellness.”

All of which can be addressed in different ways using Manildra’s GemPro Collection of proteins.  

Let Manildra help you as you look to tackle the clean label challenge in your food products.


Brownie Points: let’s add them up!

Brownies aren’t just for kids anymore. 

Need a healthy breakfast on the go?  Grab a brownie.  That deliciously soft, chocolatey bar can pack a nutritious punch to help you power through to lunch. 

Or it can pair nicely with a glass of wine for a low-key evening on the deck.

GemPro wheat protein can help you earn some brownie points on ingredient cost savings and creating a healthier, irresistible treat.

A key benefit of wheat proteins is the ability to replace eggs in a simple cost-effective way. GemPro Plus wheat protein can replace eggs in a range of baked goods, including brownies. Replace eggs in your brownie with GemPro Plus at a 1:1 replacement ratio based on solids. GemPro Plus will help to maintain the volume and structure, in addition to the silky soft mouthfeel expected in a brownie. 

 

Go ahead.  Have another.  They are (almost) good for you!

As lifestyles move away from the sit down style of eating, on-the-go consumers are seeking portable, fun sources of protein that fit their activity level and please their palate.  GemPro Prime-W, with its neutral flavor profile, boosts protein content with a plant-based, clean-label, and stable-cost ingredient. With a slight absorption adjustment, you can take the protein content up to 15% of the total formula and maintain ideal brownie attributes.

Some people like a cakey brownie, and some prefer it fudgier.  We have you covered either way – GemPro Prime-E for a more tender brownie with a light and airy texture or GemPro Plus for a fudgier brownie with more structure.  Each of these GemPro Proteins are also available as certified organic. 

If you are taking your brownies to the next level - We have what it takes!

 


Indulge in Sweet Baked Goods Market Trends

An indulgent milk chocolate chip cookie, a vegan birthday cake, or an individually packaged lunchbox treat, sweet baked goods connect with consumers as on-the-go staples and in times of celebration.

In the recent report, Sweet Baked Goods in North America 2019: analysis of sweet baked goods NPD in North America,Innova Market Insights shares the top positioning and flavor trends, and what’s next for sweet goods in North America.

The fastest growing claims in sweet baked goods include indulgent and premium, vegan, and digestive/gut health.

Indulgent and Premium

Decadent inclusions, high sugar and fat, or added nutrition, indulgent and premium is part of the broader “experiential eating” trend.  Sweet baked goods can offer an indulgent escape and premium nutrition.

Manildra’s GemPro wheat proteins add just the right texture to optimize your cookie, brownies, and more. Adding ingredients to meet the indulgent and premium demand can alter the overall system. GemPro wheat proteins can bring back the structure with the ideal texture. If boosting protein in a cookie, try GemPro Prime-W to get a soft, chewy bite. If adding a high amount of inclusions, try GemPro Plus to give some rigidity without too much firmness.

From softness to resilience or crispy to crunchy, GemPro wheat proteinshelp deliver the ideal texture for your sweet baked goods.

Vegan

Creating vegan sweet baked goods typically requires replacing egg and dairy proteins.  GemPro wheat proteins bring the structure, aeration, and resilience you expect from eggs. In cookies, muffins, brownies, and snack cakes GemPro Plus can be used as a direct replacement of whole eggs based on solids. Eggs are a highly functional ingredient and replacing them can be challenging. Reach out the Manildra’s application development team to collaborate.

Digestive/Gut Health

Consumers are developing a greater understanding of digestive/gut health. Sweet goods rich in fiber allow consumers to simultaneously indulge and boost nutritional intake. FiberGem resistant wheat starch is a 90% dietary fiber that formulates well into baked goods.

“The popularity of artisanal baked goods among Americans, demand for convenient, on-the-go single serve packaging, interesting ready to bake kits and kits targeting kids, plant based options (nuts, seeds, vegan claims), gourmet traditional delights focusing on free from claims (preservatives, GMO-free, gluten) and creative flavors (maple, ancho chili, lotus) are boosting NPD growth in sweet baked goods in North America during 2019”

Source: Innova Market Insights

 
   

What’s Next:

New product development in sweet goods has seen a consistent upward trend, with a CAGR of 3.9%. Indicating the category is an excellent channel for innovation.

The sweet biscuits/cookies subcategory benefits from both innovation and value growth. “Increasing demand for premium, smaller and single-serve packages, convenient on-the-go products, rich in fiber and protein claims, free from launches (gluten, GMO), using natural and organic ingredients, innovation from private label companies in mini packages and symbolic festive launches are fueling the growth.”

The report also shares that sweet biscuits and cookies, and bakery ingredient/mixes have had a higher number of product launches, but the cakes, pastries, and sweet goods realized better growth possibly due to the growing interest in premium and indulgent.

Finally, the clean label focus continues. Even though the sweet baked goods category is often driven by indulgence, consumers are still being guided by motivating factors such as maintaining a health and wellness journey. An occasional indulgence does not mean the consumer is willing to ignore the preference for short, recognizable ingredient statements. 

Manildra's full range of clean label wheat proteins make innovative twists on sweet baked goods more attainable than ever. Rely in GemPro proteins to realize the perfect nutrition, rheology and texture in new cakes, cooies, pastries, and more.  

 


Manildra Group USA Launches GemPro Ultra

Manildra Group USA Launches Newly Reformulated Wheat Protein

Opportunities with GemPro Ultra range from Organic Dough Conditioner to High Protein Beverages

Leawood, Kansas:Manildra Group USA has launched a newly reformulated GemPro®Ultra to answer the call of today’s trend toward cleaner, simpler ingredients in­­­­ food manufacturing. While GemPro Ultra was originally developed a few years ago, the Manildra team has recently made advancements in process to improve flavor and solubility. In addition, the applications team has identified key functional benefits for both the high protein and organic markets. GemPro Ultra and Organic GemPro Ultra are identical in functionality, allowing you to choose which option best fits your market needs.

The unique characteristics of GemPro Ultra give it the ability to act as a reducing agent in dough products: shortening mix times, increasing extensibility, and assisting with pan flow. “This clean label and organic option for a reducing dough conditioner is a huge advantage for this market,” said Brook Carson, vice president of product development and marketing. “Improvements in process, dough rheology, and texture are observed in applications from bread to snacks.”

With 90% protein, GemPro Ultra helps boosts protein levels, either when used as the sole protein source or in conjunction with others. Wheat proteins, such as GemPro Ultra, are excellent protein options to manage texture as the protein content increases. As consumers continue to seek high protein food sources, formulators must strive to meet that demand with protein sources that provide appealing taste, texture, and nutrition.  The expertise of the Manildra team has fine-tuned the process and enhanced GemPro Ultra making it perfect for use in a multitude of high protein applications.

While many people think of wheat protein for bakery and snack, GemPro Ultra capabilities go beyond the traditional applications and offer alternatives for beverages and nutrition bars. High in glutamine peptides, GemPro Ultra is an optimal choice for nutritional beverages to aid in quicker muscle recovery following intense exercise.

Contact Brook Carson (bcarson@manildrausa.com) to get a full report on the functional benefits of GemPro Ultra.

About Your Company:Since 1952, Manildra Group has earned a worldwide reputation as the leader in vital wheat gluten, wheat starches, and specialty wheat proteins. Our GemPro line of wheat proteins provides the widest range of functionality available on the market. Through strength, extensibility, or solubility, GemPro proteins contribute a unique and differentiated texture and processing solution in bakery, snacks, beverages, and more. Our new innovation center is a comprehensive resource to customers from ingredient to finished product. Visit www.manildrausa.com for more information.

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More Than Protein

From Premiumization to Personalization

Years of premiumization have led consumers to experience foods in new and different ways. Consumers see food as way to connect with and control their own wellbeing. As described in “Healthy Living and Eating Today: Tapping into Personalized Nutrition,”1 the Hartman Group sheds light on the driving forces motivating personalized nutrition. Experiential culture and technological progress have elevated the expectations of today’s consumer. The inherent nutrition, the quality of the food, and the overall wholesome nutrients are driving consumers’ choices. Diverse new products allow consumers to dial in on what foods will best contribute to their overall health goals.

Alternative dairy products have led the food industry in customization. For example, milk alternatives include ingredients from nuts, grains, and legumes into customized drinkable beverages, yogurts, and cheeses. Bakery and snack foods are quickly evolving to meet the personalization demands of consumers through keto, low carb, and added protein products.

The Next Generation of Wheat Proteins

Just as consumers see personalized nutrition as the next step in food choice, product developers see GemPro wheat proteinsas the best fit for the future of functional proteins.GemPro proteins, the next generation of wheat proteins, provide far more than a high protein foundation.

The super power of wheat protein is its viscoelasticity. The ability to entrap air and add structure is the backbone of most baked goods. GemPro wheat proteins harness that unique super power and adapt a customize it to a broad range of applications - including low carb.

We know vital wheat gluten produces a protein network that will add structure and volume. The balance of elasticity and extensibility generates a strong yet pliable dough. The networking we see in gluten can also be thought of as a film, forming a natural barrier, holding entrapped air, or allowing efficient processing.  If you concentrate the elasticity of vital wheat gluten you getGemPro HPG - adding more structure, more volume, more oven spring. A protein with greater extensibility, likeGemPro Extend, will enhance sheeting and stretching for pizzas, pretzels, and the like. GemPro Prime-E is a wheat protein in which the strength of the gluten has been reduced, yet the film forming remains. This helps to take wheat protein to new categories such as cookies, cakes, and donuts. Instead of strength, the protein acts as a texturizer to improve softness or resilience.

How Proteins Meet Product Demand in Today’s Market

Looking back to consumers’ interest in personalization and wellness, new low carb and high protein bakery and snacks are filling store shelves. GemPro wheat proteins help to meet these goals by contributing protein and process efficiency as other proteins and fibers are added to formulas. Selecting the right GemPro protein will help you to create the texture and mouthfeel needed in your new products.

GemPro proteins can be used alone or in conjunction with other proteins to meet textural, nutritional, and process goals. Often times innovative low carb products add fibers and other flour types that may negatively impact the texture and mouthfeel of baked goods or snack items. GemPro proteins can help to control the texture of your products from mixing bowl to package.  

Effortlessly develop low carb snacks and bakery items that taste great with optimized texture when you understand the power of GemPro proteins. For example, you may use GemPro HPG and GemPro Prime-E together to reach textural and process goals. GemPro HPG adds elasticity and GemPro Prime-E adds the extensibility. Working together, we can help you hone in on the ideal ratio to reach to ideal viscoelasticity for you.

Adding protein to a cookie or cake but not getting the texture you want? AddGemPro Prime-W to ensure softness and aeration. Adding other nutrients such as fibers? Use wheat proteins as a texturizer to optimize the process and finished product quality.  

Bakery is a great category to improve nutrition because it includes staples and so many favorites. Todays consumer is not looking for “all heathy all the time,” rather making small changes to when possible. GemPro wheat proteins will boost protein and improve texture while meeting the process needs ofhigh protein,low carb, andclean label foods.

Check out our TECH Talk blog to learn more!

Sources:

https://www.hartman-group.com/infographics/96757145/tapping-into-personalized-nutrition-consumer-demand-for-protein-fortified-beverages

 

https://www.hartman-group.com/newsletters/1514448038/healthy-living-eating-today-tapping-into-personalized-nutrition


Now Playing: GemPro Plus

You asked for a clean-label alternative to our current GemPro 4400 and we listened.  We present to you, GemPro Plus. 

Our development team understands that clean label has become more than just a consumer trend and is now an industry standard.  Which is why we developed our new label friendly protein, GemPro Plus.  It can provide the touch of relaxation needed for a bucky dough but also contribute the right balance of tenderness and resiliency in a layer cake.  It’s versatility extends to other sweet goods and also pasta!

In the video, GemPro Plus is featured in a rich brioche formula as a partial egg replacer.  GemPro Plus is able to contribute needed strength for processing to a normally incredibly soft and extensible dough. 

 

 


Now Playing: GemPro Prime-E and GemPro Prime-W

GemPro Plus, and now it’s time to talk about our two other clean label proteins, GemPro Prime-E and GemPro Prime-W. 

Our all-natural production process and simple ingredient declaration gives you, our customers, peace of mind that GemPro Prime-E and GemPro Prime-W are well suited for both conventional and organic clean label formulation.

With similarities to GemPro 3300, GemPro Prime-E is great for dough systems where you’re looking for extra extensibility without loss of strength. 

In the video, GemPro Prime-E is featured in a sub bun because of the importance of extensibility and pan flow in bun and roll applications.  The isolate relaxes the dough for easier machinability but also helps to maintain the critical gluten network as it goes through the proofing and baking processes.  And, with a clean flavor profile, you can create a high protein product without imparting a negative flavor. 

Finally, GemPro Prime-W also shares similarities with GemPro 3300 but is a clean label protein developed for use in cakes, cookies, and other batter-type applications. It’s unique ability to whip encourages batter aeration which brings a fine cell structure and tenderness to the final product. 


Pancakes + Protein = A Better Breakfast

Pancakes come in all shapes and sizes.  They could be sweet or savory; healthy or indulgent; bite-sized or plate-sized.  They are a perfect canvas for creativity for breakfast.

With more creativity, however, the overall pancake texture could suffer.  This is where wheat protein isolates come in to play.  Each protein contributes a unique texture which allows, you, the developer to customize your protein choice based on eating characteristics.

    Looking to replace eggs in the pancake formulation? Try GemPro Plus.  It provides both strength and tenderness similar to the functionality of eggs. And not only is it clean label but it also has a clean flavor.  There is no “protein” flavor to try and mask with ingredients that could muddle up a simple label.

    Maybe your pancakes need a little extra height and aeration.  For that, I would recommend trying GemPro 3300.  This protein is able to whip and form a film so it can be used to maintain volume and tenderness.

    Formulations that contain whole grain can benefit from the addition of GemPro Prime-E.  Its clean flavor profile helps mask the whole grain bitterness while also providing tenderness.  Whole grains have the tendency to weaken the gluten matrix, but GemPro Prime-E provides strength to maintain pancake height.

    Another clean label protein, GemPro Prime-W, is the most soluble of these proteins so it can be incorporated at higher amounts without increasing batter viscosity or changing flavor.  Like GemPro 3300, GemPro Prime-W also whips which aids in batter aeration and pancake volume. 

 

The graph below illustrates the changes in pancake batter viscosity over time.  Each variable was evaluated at 1 minute and 10 minutes and Bostwick readings were taken at 10, 30, & 60 seconds. 

GemPro Plus saw a slight change in batter viscosity over time which was similar to GemPro 3300.  However, GemPro 3300 has a higher viscosity than GemPro Plus.  GemPro Prime-E did not have a significant viscosity change over time.  This is important for batters that have a longer rest time.  The batter made with the GemPro Prime-W was the least viscous which is due to its lower absorption rate.

 

 

Just like your pancake flavors are numerous, so are your protein options.  Need something specific? Allow our development team to customize a solution that best fits your product needs.  Together, we can create a nutritious AND delicious breakfast. 


Protein Power for Flatbreads

Flatbreads are the ultimate food delivery vehicle. They can carry anything from tomato sauce and cheese to an arugula and prosciutto deli creation. As more people assume responsibility for pursuing a healthier diet, they are looking for options to make classic staples, such as flatbreads, meet their health criteria without sacrificing taste. One of the easiest and most appealing ways to do that is to boost the protein content in the delivery vehicle itself.

Consumers are also paying more attention to ingredient labels, seeking simple ingredients that they understand. A familiar protein, such as wheat protein, is a great choice to achieve both clean label and high protein goals.  

Remember the first time you saw someone spin pizza dough over their head at the local pizzeria?  They toss it, catch it, and stretch it until it reaches that ideal thickness before being baked into a perfect pizza pie. The ability of a dough to stretch while holding its strength is key to all types of flatbreads, from pizzas to tortillas to pitas. That dough has to be strong enough not to tear in the middle during that toss. The dough has to be extensible enough to allow itself to be stretched without retracting. Flour alone may not have the right balance, especially for high-speed production lines or frozen products requiring long stability.

Adding GemPro Prime-E can provide the same gentle extensibility that you get with a traditional pizzeria dough spin.  An all-natural 90% protein, GemPro Prime-E not only boosts the protein content, but also adds great extensibility to the dough. It is excellent in allowing the dough to be stretched and pulled while the gluten network is maintained.

Combining GemPro Prime-E with GemPro HPG affords even more strength and protein. GemPro HPG is a complimentary high source of functional protein (90%) that contributes to the strength of the dough. Where you get great extensibility from GemPro Prime-E, GemPro HPG adds elasticity, volume, and chewy texture.

Testing conducted in our Innovation Center has shown that a combination of 70% Prime-E and 30% HPG is a perfect starting point for customers looking to boost protein in their flatbreads. Adding extensible GemPro Prime-E and elastic GemPro HPG concurrently takes the protein content of the dough to new levels. These ratios can be fine-tuned based on specific production capabilities in order to produce optimal results.

An additional option is GemPro Extend. At 75% protein, it boosts protein content while being a one-stop product to help improve dough rheology. GemPro Extend does this by maintaining the needed gluten network that helps the product extend to fit certain size pans and dimensions. It also helps relax the dough, making it a great addition to products that go through a sheeter. This is a great option for consumers that have an inconsistent flour supply and need something to help make the dough production process repeatable.  

If you are looking for a clean label solution to boost protein content while enhancing the production of your flatbreads, the GemPro line is an easy, practical, and cost-effective way to do this. Whether you are making pizza crusts, tortillas, pitas, crackers, or any other flatbread you can imagine, Manildra can provide the solutions to make it a reality.


Super protein to the rescue!

A robust gluten network isn’t the only way wheat proteins can bolster your bread to a nutritious, high-protein staple.  The Manildra GemPro series of specialized wheat proteins are capable of achieving amazing things in texture, function, and application. 

And the kicker?  They do it all as a clean label, non-gmo, plant-based ingredient.

GemPro wheat proteins can transform the nutrition of bread from a basic staple into a celebrated centerpiece that consumers love because of the texture, taste and nutrition.  Application opportunities range from Old World Italian loaves to heirloom, seedy sandwich breads to decadent Hawaiian sweet bread treats.  With 90% protein content, GemPro proteins might be the missing ingredient that you are seeking to turn that bread into nutritious, delicious bread! 

The secret is to select the perfect wheat protein to meet your processing or textural needs.

A protein with greater elasticity will increase loaf volume, tolerance on the line, or the ability to add nonfunctional ingredients. Many nutrient dense ingredients like nuts, seeds, and other proteins can damage the gluten network. By selecting the optimal wheat protein, you can uphold the structural needs of your product.

A protein with more extensibility will improve pan flow, reduce mix times, and balance out rheology. Finding the right rheology can be one of the greatest challenges when producing new, unique breads.

Using both elastic and extensible proteins in combination will allow you to dial in on exactly what you need. Finding the right amount of tolerance can mean vital process efficiency when it comes to producing high protein bread. Often times a 50/50 blend of GemPro HPG and GemPro Prime-E is a great place to start when trying to reach high protein targets in bread.

Wheat based products are common food carriers – rolls, buns, bagels, tortillas, flatbreads, crusts, the list goes on…  We have a GemPro wheat protein specially designed for each of these applications with functionality as the platform for creating fabulous foods.  If your goal is structure, GemPro Plus supports products from soft tender pretzel rolls to dense coarse-grained breads.  GemPro Prime-E transforms traditional dough into a workable, sheetable dough while maintaining flexibility and softness after baking for the perfect pizza or tortilla. 

Looking to discover delicious new ways to add nutrition?  Let the Manildra team help you put the power of wheat proteins into action.


The Simplicity of Gluten

The beauty of gluten is in its simplicity.

Vital wheat gluten is a simple, clean protein produced by physical separation. The same network we rely on for strength and structure in baked goods is the network we rely on to separate flour into starch and gluten. Flour is wetted and mixed to development. The gluten network develops and binds together, and the starch is easily washed away. You can you do this on your own. Take a good quality flour and mix it to development. Place it in water to rest, then knead the starch out. Run water over the dough piece for better purification. What you are holding is fresh gluten. To make vital wheat gluten, the protein - similar to that glutinous dough ball you just made - is then gently dried.

A clean, simple process for a highly effective protein.

Taking it a step further, GemPro HPG is vital wheat gluten with an even more concentrated protein. Prior to drying, the protein undergoes even more washing and pressing to remove additional starch.

Still, a clean, simple process for a highly effective protein.

Gluten is known to build structure and volume in bakery applications, improving tolerance in high speed commercial bakeries. But this unique protein we find in wheat is also a great binder, adds protein, and holds high amounts on water. When boosting overall protein with other protein sources you can use wheat protein to restore that preferred texture and structure.

From pancakes to bread, wheat protein is an ideal clean label ingredient for optimizing texture: providing sponginess and resiliency in batter applications to volume and strength in doughs.

Clean label isn’t limited to bakery. Vital wheat gluten and wheat protein isolates, like GemPro HPG, are excellent for alternative meat products.  The binding properties, chewy bite, structure, and texture make it the best original plant protein.

When you are looking to boost protein, get clean label strength in your dough, or modify the texture of your product think back to the beauty and simplicity of gluten.


Wheat Protein for Today's Clean Label Trends

What does clean label mean? How can you be certain your newly developed product is clean label while consumers' demands continue to evolve? Today, clean label means looking at a wider picture and a more flexible definition.

Consumers are exceedingly interested in understanding more about the foods they choose. A recent recap of IFT19 in Food Business News,  “Mixed signals creating clean clean confusion," highlights key points from Rachel Cheatham at Foodscape Group, LLC. She describes how each consumer is willing to take different "tradeoffs" depending on their individual understanding and experience, showing that there is no single definition of clean label.

In the food industry we typically used the term clean label to talk about ingredients. Innova Market Insights "Top 10 Trends 2019" discuss trends one step beyond clean label ingredients, indicating clean label is a point of entry for many trends.  From "The Plant Kingdom", "Alternatives To All", to "Connected To The Plate", clean label is an underlying component for many new product opportunities.

We have talked about clean label before: Here. Here. and Here. Even as it relates to organic here.

So has the conversation changed? Yes and no. Today developers must dig deeper into the clean label ingredients and identify new solutions to processing challenges. 

Consumers crave transparency. With wheat proteins you can be confident in the truly "clean label" nature of the protein. The physical washing and extraction process means no chemical additives are needed to produce the protein. As Manildra innovates we take the benefits of this natural processing seriously, developing proteins with natural plant extracts to enhance functionality. 

Protein Rules!

The diversity of functionality in the GemPro range of wheat proteins is great. GemPro clean label wheat proteins can be used to boost protein content in breads, cakes, vegetarian meats, beverages, and more. For example, using GemPro Plus, a clean label wheat protein with 85% protein, you can boost the protein content in your sub roll while enhancing processing and texture. Or check out this formula using GemPro Prime-W to boost the protein content in a muffin, while maintaining a rich, chocolate flavor and a tender bite. 

Wheat protein is a great collaborator. It works well to boost structure or maintain product integrity when using along side other proteins, seeds, grains, or other inclusions. Using a blend of proteins can help to create nutritional benefits and add variety to the diet. However, not all protein bring functional benefits. When using wheat protein alongside those other proteins you can achieve both the nutritional benefits and the need functional benefits for product quality. 

Finally, wheat protein can serve as your clean label efficiency solution. Whether you are looking to soften your dough and increase flow or build structure to reduce breakage in your finished product wheat protein can help you to dial in on that perfect balance of processing efficient

The innovation team at Manildra Group USA continues to study wheat and wheat protein to better understand how we can mee the needs of our customers and the ever changing preferences of today's consumer. Let us help you with your next clean label project. 

 


Wheat Proteins: Your solution for texture, nutrition, and rheology.

Manildra Group USA is known for our expertise in wheat protein. Wheat gluten and how it works is something we get excited about!

Our GemPro range of proteins demonstrates all of the fascinating things wheat protein can do. As you create new products, consider wheat proteins as a tool to address :

This video, and the ones in following posts, will help paint a picture of how to use wheat to hone in on the desired texture, nutrition, and rheolgy. Hopefully it will provide ideas of how you too can take advantage of the many benefits of wheat proteins.

GemPro HPG        GemPro Extend        GemPro DVG        GemPro 4400        GemPro Plus

GemPro 3300        GemPro Prime-E        GemPro Prime-W    GemPro Ultra    GemPro Tack