A new plant-based protein blend designed specifically for baked goods has been launched by GoodMills Innovation. The Hamburg-based company’s GoWell Tasty Protein combines fava beans, yellow peas, sunflower seeds and wheat to achieve a 60 per cent protein content while addressing common sensory challenges in protein-enriched baking applications.

Processing advantages for commercial bakeries

The blend has been formulated to integrate seamlessly into existing commercial bakery operations, requiring minimal recipe adjustments. This characteristic addresses a significant pain point for manufacturers seeking to enhance the protein content of their products without disrupting established production processes. The company reports that even at low dosage levels, the blend delivers meaningful protein enhancement while maintaining cost efficiency.

Sensory performance in bread applications

Unlike many plant protein ingredients that can impart challenging off-notes, the new blend exhibits a neutral to slightly nutty flavour profile that preserves the original character of baked goods. The company has specifically engineered the ingredient for applications such as burger buns, sandwich rolls and soft breads, where maintaining traditional organoleptic properties is crucial. The blend’s performance extends to fine baked goods including bagels, baguettes, pretzels and pancakes.

Sustainable sourcing considerations

The selection of fava beans and sunflower seeds as primary ingredients reflects increasing industry attention to environ-mental impact. These raw materials are recognised for their relatively low environmental footprint in both cultivation and processing phases, aligning with growing manufacturer interest in sustainable protein sources.

Technical specifications and labelling opportunities

The 60 per cent protein content enables manufacturers to achieve “high protein” claims in finished products, depending on usage rates. The blend’s composition also supports vegan positioning, offering flexibility in market positioning. The company has developed specific applications, including protein-enriched soft bread and burger buns, to demonstrate the ingredient’s versatility.

Manufacturing integration

A key technical advantage of the blend is its compatibility with standard bakery equipment and processes. This characteristic is particularly relevant for manufacturers seeking to expand their protein-enriched product lines without investing in new processing capabilities or undertaking extensive process modifications.

Clean label considerations

The blend’s formulation addresses clean label requirements through its recognisable ingredient composition. The use of conventional protein sources like fava beans and sunflower seeds aligns with consumer preferences for familiar ingredients while delivering the functional benefits typically associated with more processed protein ingredients.

The launch responds to increasing technical demands from commercial bakeries for protein enrichment solutions that maintain product quality while supporting clean label objectives. The blend’s development reflects specific attention to processing efficiency and sensory performance in bread applications, where protein enhancement has historically presented technical challenges.

For more information, visit: www.goodmillsinnovation.com/gowell-tasty-protein

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