Western Grocer Serving the industry since 1916
By Dr. Alejandra Regand, Senior Director, Research & Development and Baking Technology, Bimbo Canada
Protein has shifted from a once-niche ingredient to a mainstream dietary priority – and it’s reshaping how Canadians shop, including in the bakery aisle.
Today, seventy percent of Canadians are actively seeking more protein in their diet and demand is extending well beyond traditional sources like meat, dairy, and supplements. Consumers are now looking for ways to add protein to everyday staple foods like bread, bagels, and tortillas.
Meeting this demand, however, is not as simple as adding protein to a tried-and-true recipe. It requires a fundamental rethinking of how bakery products are developed, processed and scaled.
The addition of plant-based protein to baked goods significantly alters dough behaviour. Plant-based proteins react with dough differently than regular wheat flour, affecting hydration, gluten network formation and shelf life. Without optimized recipes and proper manufacturing processes in place, protein-enriched baked goods can suffer from weak structure, inconsistent performance and compromised texture, ultimately leading to inferior product quality.
The real challenge is not simply increasing protein content, but doing so while preserving the taste, texture, and overall experience consumers expect from their favourite bakery products.
This means protein fortification isn’t a one-size-fits-all approach – each product category presents unique recipe and processing challenges. For example, high-protein breads require careful optimization of hydration and dough strength to maintain volume and softness. Bagels demand a stronger, more resilient dough structure to withstand boiling, while tortillas require pliability and flexibility without cracking.
Overcoming these challenges requires deep technical expertise grounded in bakery science and supported by iterative testing and process optimization to fully unlock the potential of protein ingredients. Equally important is continuous consumer validation to ensure the final product delivers not only on nutritional value, but also on taste, texture and appearance.
Consumers are not looking to compromise. They want food products that are both nutritious and enjoyable while fitting seamlessly into their lifestyle. For bakeries, this raises the bar: protein-enriched products must deliver the same quality and experience as traditional offerings, while delivering clear and meaningful nutritional benefits.
At the same time, there is a growing interest in where protein-rich ingredients come from. As demand for protein grows, sourcing strategies are also becoming a larger part of the conversation, with many seeking local Canadian sources.
For commercial bakeries, protein is no longer a trend. It is a structural shift that is redefining how products are developed and how value is delivered on the shelf.
The next wave of innovation will not be defined by how much protein is added, but by how seamlessly it can be integrated into everyday foods – balancing nutrition, taste and consumer experience at scale.
