Clean label protein premixes for bread products

16 September 2019

Clean label protein premixes for bread products

Responding to the vegan and healthy food trends, Limagrain Ingredients launches a new range of clean label protein premixes

Vegetarian/vegan has become a significant and growing trend. This is reflected by the fact that the number of products with a vegan claim launched in Europe has been multiplied by five between 2013 and 2017 (source: Mintel).


Indeed, the food industry answers better and better to the expectations of the vegan consumers who look for products rich in protein in order to secure a balanced diet.


Limagrain Ingredients has now launched a range of three clean label premixes for bread products or other foodstuffs with the claims:

  • Source of protein (12% of the total energy must be in the form of protein).
  • Rich in protein (20% of the total energy must be in the form of protein), with 2 different references: Rich in Protein Premixe and Rich in Protein Premixe with inclusion


Limagrain Ingredients protein premixes make it possible to have:

  • A strong nutritional claim on the final product such as «source of proteins» or «rich in proteins».
  • A neutral taste and colour, thanks to the combination of pulse functional flours with a reduced bitterness.
  • An easy use, without any impact on the process. Dosage from 15% to 20% in bakery formulation. For more flexibility, these premixes do not include improvers.
  • Clean labelling with a list of easy and understandable ingredients.


Download Limagrain Ingredients’ new e-book about vegan

Vegan is a trend which has become more and more common especially in our everyday diet. Flexitarian, vegetarian, vegan: what does itl mean? What motivates consumers? Animal-free food: niche or mass market? How to include vegan products in product development?


Get the answers in this e-book: Everything you ever wanted to know about vegan 

Cookie policy

We use cookies to ensure that we give you the best experience on our website. By using the website you agree to our use of cookies. More information here.