GoodMills Innovation has launched GoWell® Tasty Protein, a new plant-based protein blend for use in baked goods.
Made from fava beans, yellow peas, sunflower seeds, and wheat, the blend has a protein content of 60% and is said to have a subtle flavor with no off-notes. The ingredient can be easily incorporated into existing recipes without the need for major adjustments, and reportedly does not compromise the taste or sensory qualities of the end products.
The blend has been designed for use in light baked goods such as burger buns, sandwich rolls, and soft breads, but is also suitable for fine baked goods like bagels, baguettes, pretzels, and pancakes. If used in the right quantities and recipes, the ingredient allows manufacturers to make claims such as “high protein content” and “vegan”.
The sustainable protein blend supports the creation of products that meet the market demand for high-protein plant-based foods. Even low dosages are said to be sufficient to significantly increase the protein content of the end product, making production simple and cost-effective.
Plant-based ingredients on an industrial scale
GoodMills Innovation offers a variety of ingredients for use in plant-based foods, including texturates for meat alternatives. The company reported rising interest in these ingredients in late 2023, after they attracted a wide audience at Food Ingredients Europe.
In an interview with vegconomist last year, GoodMills Innovation described its latest developments in pea-based texturates, including the creation of a new variety with a unique fibrous structure. The company also unveiled a new production tower in 2024, significantly increasing its capacity to manufacture plant-based ingredients.
“Plant-based nutrition is a building block towards a more sustainable future, and this is where we want to make a major contribution,” said Katharina Haack, Head of Marketing Communications at GoodMills Innovation, last year. “Our raw materials enable manufacturers to produce high-quality meat and fish alternatives on an industrial scale, all of which are convincing in terms of taste, sensory properties, and nutritional physiology. Only in this way can plant-based products gain an even greater market share.”
