High Protein Bread

High-protein breads are in high demand as consumers seek foods that deliver both nutrition and functionality. As more consumers adopt high-protein diets, and with the increasing number of GLP-1 users specifically seeking high-protein options, bakers have a significant opportunity to meet this rising demand. However, fortifying bread with protein is not without challenges. Issues such as poor dough handling, loss of volume, dense texture, and shorter shelf life often limit product success. Plant-based proteins add even more complexity, affecting changes such as gritty texture, off-flavors, and reduced nutritional balance.

Our LEVAIR® Optimize enzyme solutions were developed to solve these challenges head-on, enabling manufacturers to create breads that not only meet “High Protein” and “Excellent Source of Protein” claims, but also deliver the taste, texture, and freshness consumers expect. By improving dough handling, volume, and crumb softness, LEVAIR® Optimize ensures high-protein breads remain light, flavorful, and satisfying. For bakers, it brings greater consistency, machineability, and efficiency, resulting in less waste and higher-quality products. With three targeted solutions—Optimize 4000, 5000, and 6000—our team of experts can help bakers and manufacturers select the right enzyme system to achieve their desired product goals, whether that’s improved structure, enhanced softness, or delayed staling.