For the consumer
A clear, appealing benefit
- Offers protein in a convenient, crunchy format.
- Works as a snack, an accompaniment or an on-the-go option.
- Combines nutrition with an indulgent eating experience.
Baked protein snacks
Protein Snacks
A functional mix for developing high-protein regañás (Spanish crispbread crackers), breadsticks and other bakery snacks.
High protein: 22 g protein / 100 g snack
Main benefit: Protein in a crunchy format In the finished product
- Plant proteins
- Wheat gluten
- Selected flours
Finished product · guide image
“A crunchy snack with protein appeal.
Finished product
Nutrition, benefits and technical information
The values shown refer to the finished food. The technical data sheet provides the full mix composition and production method.
High protein: 22 g protein / 100 g snack Indicative value for the recommended recipe. Verify it using the final formulation and process.
For your business
A product with commercial appeal
- Opens opportunities in retail, vending and healthy-food channels.
- Supports different shapes, sizes and seasonings.
- Provides a distinctive nutritional proposition in the snack category.
Main ingredients
- Plant proteins
- Wheat gluten
- Selected flours
Contains gluten and may contain soya, depending on the final formulation.
The detailed composition is provided in the technical data sheet.
Professional information
- Applications
- Snacks
- Mix inclusion rates
- 20% and 50%
- Production method
- Available in the technical data sheet
- Format
- 20 kg bag
- Storage
- Store in a cool, dry place, off the floor.
- Compatible processes
- Baked snack development for bakeries and continuous industrial lines. Forming, baking and drying are validated through trials. Controlled fermentation or freezing, where included in the process, are assessed for each recipe.
- Documentation for Quality and R&D
- Full technical data sheet, allergen declaration, labelling composition and production method. Support for validating nutrition claims on the finished product under Regulation (EC) 1924/2006 and reviewing food information under Regulation (EU) 1169/2011.
- Samples for industrial trials
- Request samples for pilot-plant, industrial-line or bakery trials. Availability, quantity and conditions are agreed for the specific product and project.
Do you need another version?
We can adapt ingredients, concentration or application.
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Resources on protein snacks
Developing industrial baked protein snacks: protein, crunch and stability
A baked protein snack should combine nutritional profile, crunch, flavour and shelf life. Moisture, water activity, process and packaging are evaluated as a system.
Technical challenges in protein snacks: texture, crunch and stability
A protein snack should preserve its fracture and crunch during the shelf life. Moisture, water activity, formulation, cooling and packaging develop together.
Snacking in 2027: choosing a functional format people want to eat
Breadsticks, crackers and bites: choose a functional format for 2027 and build a brief around protein, fibre, texture and convenience.
How to launch and position a high-protein snack
From commercial briefing to launch decision: audience, occasion, proposal, price, packaging and validation of a baked protein snack.
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