The high-protein trend is having its moment in the food industry. It seems that protein is everywhere, and now is the time when the industry is starting to get creative. At this year’s International Baking Industry Exposition (IBIE 2025), I’m excited to see new solutions for protein fortification and targeted nutrition in baked goods.

Gone are the days when “healthier” meant compromising on flavor or texture. Now, consumers are seeking bakery items that not only nourish but also satisfy. Whether it’s high-protein breads designed for fitness-focused consumers or cookies with collagen for the skin-care savvy, fortified baking is no longer a niche. Protein in baking has quickly become a core offering as part of a broader movement toward functional foods.

Boosting Protein Content in Baked Goods

What’s thrilling is how the baking community is stepping up. We’re not just tossing in a scoop of whey and calling it a day. I’m looking forward to seeing solutions that leverage the science of protein interactions with dough matrices, the role of plant-based alternatives like pea and chickpea protein, and how to achieve optimal texture without compromising shelf life. 

But protein isn’t baking solo at IBIE 2025. Fiber enrichment, sugar reduction through smart fermentation, and micronutrient optimization are all getting time in the spotlight. No doubt that the show will feature cutting-edge ingredient suppliers, hands-on demos, and data-driven insights that help bakers like us create products that satisfy both regulatory panels and customer palates.

I highly encourage my fellow bakers, developers, and R&D pros to visit the show, as this is your chance to roll up your sleeves and see what’s shaping the future of functional baking. If you “knead” inspiration or are ready to scale your fortified product line, IBIE 2025 is the place to be. Come hungry for knowledge! See you at the show, bakers!

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