AMCO says its latest ingredient is able to deliver all the benefits of healthy protein “without compromising taste, texture or flavor.” It can provide up to three times the protein, consistent baking rises, desired textures and unwanted flavors.
The heat-stable and highly-soluble formula was designed by AMCO to resist gelling and prevent over-aeration of batters that tend to rise or lift when protein is added. BakePLUS also has a neutral taste and can replace the flour in baking recipes by up to 20%.
Naz Aksu, VP of marketing at AMCO, said, “Fortifying baked goods with protein has potential challenges in both formulation and production, mainly in texture and taste.”
“While proteins provide nutrition in bakery and snack goods, the finished products are often left dry with unwanted off flavors. BakePLUS is the solution to this and many other baking challenges that often arise when fortifying baked goods with protein.”
AMCO is hoping to tap into the current consumer demand for high protein snacks and baked goods, measuring the success of BakePLUS in applications like cookies, brownies, cakes and savory biscuits.
It tested cookies baked with BakePLUS against a control, one made with whey protein isolate and another with whey protein hydrolysate. The BakePLUS and control cookies were found to be nearly identical in rise and texture, while AMCO said those with whey protein did not meet the proper standards.
For labeling purposes, AMCO says BakePLUS is ideal to mark as non-GMO, a source of branched-chain amino acids, low in carbohydrates at 6% and rich in dietary minerals like calcium, magnesium and phosphorus.
“The current healthy snack market is valued at $23.05bn and is expected to grow at a 5.2% CAGR, bringing the market to $32.88bn by 2025,” AMCO said.
The wider AMCO portfolio consists of powder-based functional and nutritional ingredients, and they work with customers from product conceptualization, through formulation and bulk manufacturing.
