GemPro Plus

A Series On Wheat Protein Benefits: Part II - Texture

We continue our three-part blog series on – Rheology. Texture. Nutrition.

This week we focus on texture. Wheat proteins contribute to rheology, texture and nutrition by building critical structure that also helps to enhance texture. Taste and texture are key contributors to consumer purchase and preference in plant-based foods. Texture is a key preference and point of differentiation. Selecting the ideal ingredients, such as an optimized wheat protein, will help you to obtain the best texture for your foods!


Wheat protein has a unique viscoelastic quality, contributing to the ability to give strength and a nice, chewy bite to bakery and snacks. However, when we take full advantage of this unique quality, we can enhance texture in more ways than ever before. The range of GemPro wheat proteins provides textural benefits from crispy to crunchy, from tender to resilient, and from soft to chewy. Where vital wheat gluten has traditionally been considered primarily for bread, wheat proteins can be used to optimize texture in cookies, cakes, crackers, and more.  

GemPro wheat proteins are gluten-based and carefully made to maintain the gluten network, albeit at different levels of strength. This novel approach to wheat proteins and careful control of production means they contribute the preferred structure and texture needed in individual bakery products. 

When you consider the range of GemPro Proteins, as the level of strength shifts the impact on texture shifts as well. For example, GemPro HPGis a highly elastic wheat proteins and will provide a firm and chewy bite. GemPro Prime-E is an extensible protein and can contribute a flexible texture. For example, in a tortilla GemPro Prime-E can enhance the finished product texture by improving the rollability and flexibility of the tortilla over time.

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

·        For example, GemPro Prime-W is a whipping protein that can contribute to aeration and tenderness, while boosting the protein content and enhancing the texture in bakery products, breakfast cereals, snacks and nutritional products. 

·        GemPro 4400 offers a gluten matrix characterized by strength while maintaining tenderness. It also improves the machinability of dough and imparts firmness to pasta product. 

·        When using GemPro Plus, a clean label wheat protein with 85% protein, you can boost the protein content in your product while enhancing processing and texture. It is particularly useful as an egg replacer in pasta and as a protein improver in bakery products resulting in enhanced machinability, increased volume and excellent texture. 


From softness to resilience or crispy to crunchy, GemPro wheat proteins help deliver the ideal texture for your baked goods and products. Rely on GemPro proteins to realize the perfect nutrition, rheology and texture in new cakes, cookies, pastries, and more.   

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.


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.  


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. 



Organic: Grains see Gains

Gone are the days of consumers needing to travel to a specialized grocery store to purchase organic versions of their favorite food items. With 52% of consumers agreeing that organic food and beverage products are healthier for them, most grocery store chains are continuing to open shelf space for companies that can respond to changing consumer health and diet preferences.

Though the organic food segment is largely led by produce, grain-based products and baked goods make up 11.4% of all organic sales. The growth rate in the organic sector is expected to slow to 2.5% due in large part to economic sluggishness from 2020-2021, but is predicted to return over 6% growth by 2023. Organic dollar sales jumped 19% from 2019-2020. Organic flour sales alone increase 51% during this same period as stay-at-home-ordered-bakers tried their hand at artisan style products. Cascade Organic Flour launched a 5-pound bag of organic whole wheat flour this year as retailers requested more options for home bakers.

Organic bread is the most notable and recognizable organic offering in the grain-based sector; however, companies are now getting more creative in meeting the consumer’s call for organic with products such as cookies, bakery mixes and snack products. One example is specialty baking brand Foodstirs who introduced a keto-friendly chocolate chip cookie mix that is USDA organic and non-GMO. Miss Jones Baking Co. offers organic versions of your favorite mixes like yellow and chocolate cake, brownies, confetti and chocolate chips cookies. And long-standing brands like Annie’s and Simple Mills offers consumers organic cake, brownie and cookie mixes.

Refrigerated and non-refrigerated snack bars continue to take up more shelf space as well. Companies like Perfect Snacks offering their Perfect Bar that is certified USDA organic, NonGMO Project verified and offers customers 20 superfoods per serving (peanut Butter and Chocolate Chip). Another organic option is from Nature’s Bakery who offers a soft baked, organic snack bar called Baked-Ins that contain better-for-you ingredients that don’t sacrifice on taste.

Frozen foods with organic claims only make up 2.4% of total frozen food sales; however, this category alone has grown 11.1% CAGR in the last 4 years. In 2020 particularly, this market saw a 21% increase in dollar sales due to pandemic stocking and later by cooking burnout. Amy’s, Evol and Cascadian Farms are familiar faces in the category, but brands like Sweet Earth continue to push the envelope in organic offerings

Manildra offers multiple products that can help your company meet the consumers’ demand for organic versions of their most-loved products. Organic proteins such as GemPro HPG, Gem of The West VWG, GemPro Plus, GemPro Prime-E, GemPro Prime-W, GemPro Ultra, and GemPro Tack can all be organic optinos for your entire product portfolio - from bread and buns to cakes and cookies. Organic starch options include GemStar 50 and 100, as well as GemGel 50 and 100.

Organic bread relies on vital wheat gluten to provide the needed strength and tolerance for production.  Manildra has been a long-time supplier of organic vital wheat gluten and understands the importance of quality in this market.  GemPro Ultra can be used as an organic dough conditioner, providing reduced mix time and improved pan flow in order to optimize your organic bread.

With sweet goods and mixes, access to both organic proteins and organic starches is essential. For example, organic cake mixes rely on organic GemGel 100to provide the needed body and texture in the mixing bowl. Creating vegan, organic cakes and muffins is also possible when using GemPro Plusto replace eggs. Developing high protein organic cookies is easier when you use GemPro Prime-W because of the ideal finished product texture it can provide.

Organic particulates and granola bars with desired low sugar profiles are possible with GemPro Tack . Similar to cookies, the protein content of organic soft baked bars can be increased with GemPro Prime-W or GemPro Prime-E while still maintaining the optimum texture.

Optimized frozen foods require well-controlled moisture migration. Organic GemPro HPG binds water and holds onto it through frozen storage so as to mitigate moisture migration, thereby maintaining desired finished product attributes. GemPro proteins can also support optimizing texture when frozen foods are reheated.

Whether consumers are grocery shopping in the store or online, the expectation is to have more healthful options available to them. Modifying your current portfolio to an organic profile doesn’t have to be hard or time consuming. Manildra’s organic ingredients help you deliver better-for-you foods to your consumers today.



  1. Trends Insider: Natural & Organic in Food & Beverages - North America, Innova Reports, April 2021
  2. Organic Trade Association,


Simple and Creative At-Home Meals

Due to COVID-19, stay-at-home orders have forced billions of people to find themselves making more meals and even snacks from home. In episode 59 of the Hartman Group’s podcast, researchers discuss how the pandemic has had an effect on the when, what, and how of our eating habits. The Hartman Group’s database, managed by the Eating Occasions Compass, states that from snacking to dinner, the pandemic has impacted how we eat. 1 The stay-at-home order has caused an increase in consumption of at-home snacks and meals. Now is the time to be adventurous in food and cooking styles, while also maintaining simplicity. 

Consumers are currently taking advantage of staple items as an opportunity to be creative. With infrequent grocery shopping due to COVID-19, consumers have the desire to purchase ingredients that stretch. Pancakes are a staple item with room for innovation. GemPro Plus can be used for replacing eggs, while also providing both strength and tenderness that is similar to the functionality of eggs. GemPro wheat proteins have a 90% protein content, while also optimizing texture. The GemProproducts are ideal when wanting to boost protein and develop a clean label. 

In 2020, many restaurants and small businesses have been temporarily closed as a result of the virus. Dining out has become one of the riskier activities when trying to avoid contracting COVID-19, (Schoenwalder-Smith, Cecilia. 2020)Whether it is a craving for flatbread from a favorite restaurant down the street, or even a fresh baked cookie from the local bakery, the stay-at-home order has opened many gates for consumers to be creative in order to mimic those favorite items. If you are looking to make flatbreads, pizza crusts, or even tortillas, GemPro products are a great clean label solution that also boosts protein content. For example, GemPro Prime-E can be used for rollability and flexibility in flatbreads, while also improving overall rheology. To provide tenderness when adding protein to baked goods such as cookies or muffins, GemPro Prime-W will enhance these qualities. 

            There is no better time to experiment with ingredients, so let the Manildra team assist you in your creative journey.



TOAST to the New Year

According to Innova Market Insights, the top ten trends for 2021 have been identified. Manildra, like many other companies, has “upped their game” to meet ethical, environmental, and clean label consumer demands. Now, more than ever, it is important to stay alert of the changing landscape of the food market. 

The first trend identified by Innova is Transparency Triumphs. Manildra Group proudly partners with thousands of farming families throughout New South Wales to produce Australian-grown and made, premium products. We have a proud history as a reliable partner supplying premium Australian products to customers of all scales. The importance of these relationships, some spanning six decades and three generations, is never underestimated by us. A secondary path to transparency is by creating clean label ingredients to meet evolving consumer demands. Your customers want to know that the products they purchase are made from straight forward and natural processing methods. With the GemPro range of proteins you can feel confident in the clean label process used in making these proteins.

Plant-Forward is the second Innova trend in which Manildra products fit. Wheat protein is the  original plant protein, providing nutrition and product quality for years. Mainstream appeal  for plant- based is driving expansion to numerous market categories. Plant-based has  expanded categories such as baking, in which the clean label of GemPro HPG can be used to  boost protein. It has also expanded snacks in which GemPro Plusis used to replace eggs. Meat  alternatives have expanded by using GemPro Extend to increase the nutritional value of food.  Plant-based has also expanded a dairy alternative in which GemPro Ultra can be used to benefit  dietary management and includes a 90% protein content. 

The third Innova trend is Tailored To Fit in which personalized nutrition is the spotlight for  consumers. Whether you need a high protein or a Keto diet, Manildra Group USA  works to support each individual's unique lifestyles. Our FiberGem resistant wheat starch is a 90% dietary fiber, ideal for boosting fiber in bakery products. This can be beneficial for both high fiber and low carb goals. GemPro Tack is an ideal ingredient for creating low sugar bars and clusters. Finally, the range of GemPro proteins helps to boost the overall protein content in foods from vegetarian meat alternatives to cookies. When creating foods with personalized nutrition you can count on GemPro proteins to provide texture, nutrition, and rheology. 

Manildra Innovation is exceptional when it comes to developing products related to the top ten Innova trends. As we ring in the new year, let Manildra Group USA support you and your nutritional goals.