Ingredient Snapshot: Manildra Group USA has launched a newly reformulated GemPro Ultra to answer the call of today’s trend toward cleaner, simpler ingredients in food manufacturing. While GemPro Ultra was originally developed a few years ago, the Manildra team has recently made advancements in process to improve flavor and solubility. In addition, the applications team has identified key functional benefits for both the high protein and organic markets. GemPro Ultra and Organic GemPro Ultra are identical in functionality, allowing you to choose which option best fits your market needs. The unique characteristics of GemPro Ultra give it the ability to act as a reducing agent in dough products: shortening mix times, increasing extensibility, and assisting with pan flow.

“This clean label and organic option for a reducing dough conditioner is a huge advantage for this market,” said Brook Carson, vice president of product development and marketing. “Improvements in process, dough rheology, and texture are observed in applications from bread to snacks.”

With 90% protein, GemPro Ultra helps boosts protein levels, either when used as the sole protein source or in conjunction with others. Wheat proteins, such as GemPro Ultra, are excellent protein options to manage texture as the protein content increases. As consumers continue to seek high protein food sources, formulators must strive to meet that demand with protein sources that provide appealing taste, texture, and nutrition. 

While many people think of wheat protein for bakery and snack, GemPro Ultra capabilities go beyond the traditional applications and offer alternatives for beverages and nutrition bars, too.