Bulking Up Your Products – The Role of Protein in Food Manufacturing

Protein as a Growth Driver in Food Manufacturing

Ignore consumer trends at your peril! One enduring trend currently is the emphasis on protein. Long gone are the days when consumers saw it as something only for athletes and bodybuilders. It’s now widely known that a high-protein diet is essential for staying fuller longer. Therefore, adding protein to old favorites while developing new, high-protein products is a must to ensure consumer engagement in today’s health-conscious culture.

Protein has become a buzzword in food, and its many health benefits justify the excitement. From hormone regulation to tissue repair, immune function to energy production, it’s a necessary part of a balanced diet. However, depending on one's lifestyle, some people may struggle to maintain a healthy amount of protein in their diets, especially since many proteins are derived from animal sources and their products. Products with added protein from alternative sources are now appealing to a broader range of consumers.

Financially, the global protein powder market was valued at USD 24.6 billion in 2024 and is predicted to continue rising in the coming years, showing strong “buy-in” from both food manufacturers and consumers alike.

The Functional Role of Protein in Food Formulation

Adding protein to recipes can extend shelf life and improve mouthfeel. It’s no wonder food manufacturers are experimenting with protein in both new and existing recipes. Of course, there are different types of protein, each impacting the final product’s taste, appearance, and desirability.

Animal-based proteins are the classic option. However, to cater to vegans and vegetarians, plant-based proteins such as pea, soy, fava, rice, and chickpea need to be incorporated. Looking ahead, alternative proteins like algae and insects could create a more sustainable supply chain, though they may introduce image challenges that marketing teams must address, as well as new product development (NPD) tests to assess how these ingredients perform in traditional recipes.

Protein can also be a cost-effective way to add nutritional value to foods that appear less healthy, such as ready meals and snacks. Adding protein can revitalize old recipes by creating new, protein-rich versions of existing product lines, giving manufacturers opportunities to promote their brands and attract new consumers.

Challenges in Protein-Based Product Development

There are a number of challenges in developing protein-enhanced products. First, it’s crucial to ensure that added protein doesn’t alter or introduce unwanted flavors, and that the texture remains consistent.

Allergens and regulatory considerations must be carefully monitored. Supply chain sustainability and ingredient costs should also be evaluated to limit adverse effects on both manufacturing costs and the environment. A product that’s too expensive compared to competitors will struggle in a time of economic pressure.

Cost is another key factor in NPD. Costly flavor or texture failures by inexperienced technicians can threaten a manufacturer’s bottom line before a new protein product even reaches the market.

Innovative Solutions in Protein Formulation

The type of product you’re producing determines which protein you should add.

Hydrolyzed proteins, smaller peptides or amino acids, are easier to digest and absorb and are commonly used in sports nutrition and medical products.

Blended proteins can come from various sources, and fermentation technologies can improve both the taste and texture.

It can also be as simple as including natural, whole ingredients such as nuts or yogurt, especially in sweet recipes, though these can still affect your production line and labeling requirements.

Finding protein partners to help you develop recipes is crucial, but having equipment that allows you to test how new recipes behave throughout production is essential to avoid costly mistakes. Investing in equipment that can anticipate, streamline, and accelerate the NPD process, while also monitoring production, can make all the difference.

Regulatory & Labeling Considerations

Clean labeling is essential for both retailers and consumers. Protein claims must be specific; consumers should understand whether a product is “a source of protein” or “high in protein.” Legally, allergens must also be clearly identified for safety.

Being able to test the protein content in your new recipe and during ongoing production is critical. KPM's’ SpectraStar™ line provides precise measurements in seconds, keeping your production line running efficiently while ensuring accurate data for clean labeling, and, ultimately, buyer trust.

How KPM Analytics Can Help You More…

Are you ready to take advantage of the protein revolution?

Finding a protein partner to create new recipes is a good start, but having your own instruments to test how a product behaves throughout your production line, while ensuring accurate labeling that meets country-specific guidelines, is a legal necessity.

Yes, this applies not only to the final product but also to the NPD process. To check the impact on your production line, the Mixolab is a must-have. KPM’s SpectraStar XT-3 can reveal quality data in about 30 seconds, making your quality control process both timely and easy to integrate into production. It requires minimal training and is easy to use for professionals from all educational backgrounds. Small sample sizes reduce product waste, and the instrument avoids hazardous or costly chemicals that can impact both the environment and your bottom line.

In addition to its extensive library of ready-to-use calibrations, the SpectraStar XT-3 allows for customized calibrations that can be updated and adapted to different protein sources, providing flexibility as your production evolves. Along with protein, it can also monitor moisture and fat/oil for higher-quality data.

How Will Adding Protein Affect Your Bakery Recipes?

Adding protein can influence flavor and color in baked goods, and with 70% of consumers saying taste ultimately determines their loyalty, added protein mustn’t alter your recipe too much. Protein can also change dough consistency and water retention, which can impact your production process. Having the right equipment to guide you through these changes is crucial.

If you produce baked goods or any products that rely on flour and dough, the Mixolab 300 ensures your new recipes behave as intended throughout your production line, saving you from costly R&D mishaps and maintaining quality control from development through production.