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Product
- Proteios
Today, bread is evolving from an everyday food to a functional platform, responding to new needs of consumers asking for enriched nutritional profiles with no compromises on taste, texture, and craftsmanship.
Protein enrichment is one of the most desired features and Proteios is our solution. This range of yellow pea-based texturized protein systems developed by HIFOOD – part of CSM Ingredients group – allows to increase the protein content in bread and baked goods, while introducing a distinctive crunchiness to textures.
Proteios by HIFOOD offers a flexible platform that allows bakers and industrial producers to enrich their assortment with protein-enriched products, without substantially changing recipes, processes, or equipment.
Thanks to its dry inclusion nature and neutral taste, Proteios provides a concrete response to the demand for high protein or claim as “source of protein” products, while keeping bread recognizable and consistent with consumer expectations.
With Proteios, you can:
Increase the protein content of bread and baked goods in a simple and controlled way
Add a crunchy twist to textures, enhancing the sensory experience of bread
Develop functional, protein-rich, and plant-based bread lines with great taste and workability
Maintain technological stability and ease of use thanks to the fact that Proteios does not interfere with leavening and baking processes
Nutritional enrichment
Supports “Source of protein” and “High protein” claims
Ease of use
Can be used as a standard dry inclusion or as a surface decoration
Plant-base
Ideal for vegan and plant-based formulations, as well as being GMO-free
Distinctive texture
Provides a crunchy texture by introducing a distinctive sensory element that enriches each bite
Cleaner label
Solution of natural origin that is suitable for cleaner label formulations
Process reliability
Technologically stable, it delivers repeatable results in both artisanal and industrial settings
Versatile
The neutral organoleptic profile preserves the original taste of bread, adapting to white, wholemeal, or special recipes
Gluten-free
Suitable also for gluten-free bread creations
Bread and rolls
Protein bread, crispbread, specialty breads, and functional products
Breadsticks and crackers
Dry products with high protein content and enhanced texture
Focaccia and pizza
Protein enrichment without compromising on structure
Gluten-free bakery
Nutritional and sensory support in alternative recipes
Baked snacks and bars
Recognizable protein inclusion for nutritional enrichment
