Egg Alternatives for Commercial Bakeries
Why are Dairy Proteins Becoming More Popular in Bakery Items?
Consumers want more than just flavor; they want function and price stability. Protein adds satiety, supports muscle health, and helps position baked goods as more than empty calories. The challenge for bakers is how to add protein without compromising softness, rise, or sensory quality.
What’s the Role of Eggs in Protein Delivery?
Eggs contribute to the protein content in baked goods, but they also add cholesterol, fat, and price volatility. Dairy Proteins and dairy protein blends offer a high-protein egg alternative for baking that allows manufacturers to increase protein density without the major cost swing often associated with eggs. Dairy proteins are also clean label and easily adaptable to different nutrition goals.
How Do Protein-Enhanced Baked Goods Perform in the Real World?
Studies show that baked goods with added whey protein can retain structure, volume, and mouthfeel. Dairy proteins such as BakeFORM™ or enriched WPC34 combine performance-tested proteins with a balanced matrix of functional agents. The result: cookies, muffins, and cakes that don’t dry out, crumble, or lose shelf stability. You can increase protein content without adding complexity or requiring expensive fortification ingredients.
What’s the Opportunity for Functional Food Brands?
Whether you’re developing protein cookies, snack muffins, or performance cakes, BakeFORM™ and fat-enriched whey protein concentrate 34 is your go-to solution. It’s easy to integrate, highly nutritious, and supports label-friendly claims in a growing segment. For brands targeting sports nutrition, meal replacements, or the high-protein breakfast market, dairy proteins offer an efficient and proven path to differentiation. It empowers product developers to elevate nutrition without sacrificing the textures consumers love.