The bakery sector is entering a new phase of evolution, shaped by ever-changing consumption patterns, growing focus on healthier nutrition and the increasing impact of eating habits influenced by GLP-1 therapies.

This transition is particularly evident in the rising demand for fiber and protein enrichment across bakery applications, where ingredient-tech innovations can help bakers increase the nutrient density of their products while still delivering excellent eating experiences.

GLP-1: From formulation challenge to innovation opportunity

Effectively balancing nutritional enhancement with sensory performance is a key challenge in bakery, where texture, structure and mouthfeel are critical to consumer acceptance. This is where HIFOOD, part of the Nexture group, plays a central role, offering a portfolio of ready-to-use nutrient density systems designed to enable seamless reformulation without compromising product quality.

These solutions align closely with the emerging GLP-1-driven paradigm, where smaller portions increase the importance of nutritional efficiency and where protein and fibre become key formulation pillars.

Among HIFOOD’s most relevant innovations in this field is Meltec®, a patented fibre-based system of natural origin that delivers multiple benefits within a single ingredient. By replicating the technical properties of sugars and syrups, it enables significant sugar reduction and fibre enrichment while improving texture and mouthfeel across a wide range of bakery, bar and snack applications.

HIFOOD has also developed targeted solutions that address specific formulation needs. Hi-Car 469, for instance, is a highly soluble vegetable fibre system that enables fibre enrichment while maintaining softness, volume and overall sensory appeal in bakery applications. Solutions such as Micro Protein – a micronised pea protein system – and the Proteios range of pea-based textured vegetable proteins (TVPs) are instead ideal for increasing protein content across bread, bakery goods and other applications.

These ingredient solutions enable a new generation of bakery products designed for smaller portions but higher impact. From mini cakes and soft baked snacks to enriched breads and on-the-go formats, bakers can now deliver products that combine taste and improved nutritional composition.

Innovation rooted in nature

Since its foundation in Parma, at the heart of the Italian Food Valley, HIFOOD has harnessed the power of nature combined with cutting-edge technology to elevate food performance in every dimension: texture, freshness, taste and nutrition.

By continuously exploring, combining and transforming natural raw materials such as chickpeas, yellow peas, flaxseed and others, HIFOOD creates cleaner-label, plant-based solutions that make food better and simpler.

Each HIFOOD ingredient is designed as an easy-to-use building block within food formulations, helping manufacturers achieve consistent, high-quality results in both product performance and production efficiency.