The gap between "source of protein" and "high-protein" on bread packaging is narrower than most formulators assume. This piece unpacks the exact numerical thresholds behind EU and US claims, where conventional loaves already sit and what it actually takes to cross into high-protein territory.

Ulrick + Short's avante 25 replaces sugar in sweet bakery whilst adding fibre, lowering calorie density and supporting gut health, without altering texture or process.

New research shows pulse-based sourdough delivers 45% more protein than traditional bread, with improved amino acid profiles and reduced antinutritional factors. HealthFerm Consortium findings for industrial bakers.