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Balancing protein challenges when formulating baked goods

Water is key to formulating baked goods with protein because proteins bind water.

Dave lindhorstJeff hodgesAaron reedGempro novaJason demmerlyGlanbia nutritionalsManildra group united statesBrook carsonManildra group unitedArgill cafo 5Dm corp 112869

Protein packs a punch for bakers and consumers

Consumers want baked goods, and bakers have many options to fill that need.

United statesNew yorkGlanbia nutritionalsJason demmerlyElisa malobertiStephen charles lincolnDave lindhorstLos angelesNelson serrano bahriTanya jeradechachaiLenny larryMars incInternational food information councilNew york cityProtein bakeryHealth survey

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