Bimbo Canada's Alejandra Regand on giving bread products a protein boost
For Canadians looking for an added protein boost, protein bread might be the best thing since sliced bread. Earlier this year, Bimbo Canada launched Dempster’s Protein White Loaf, Original Tortilla and Everything Bagel (POM in Quebec), made with twice as much protein as their traditional counterparts.
Canadian Grocer spoke with Alejandra Regand, senior director of research and development and baking technology and regulatory compliance at Bimbo Canada, about the consumer insights and science behind the company’s new products.
Can you tell us about your work developing high-protein bread products?
Canadians are now increasingly looking for more sources of protein. So, we thought it was a great opportunity to innovate in that segment. We recently conducted consumer research and identified that 70% of Canadians are looking for more sources of protein in their diet and 84% are looking for new products that are high in protein. Their common sources for protein are usually dairy, meat, protein bars or supplements. We wanted to innovate on a product like bread, which is a daily staple that consumers already eat. For many consumers, it would be the best way to get that extra source of protein in their diet.
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What were your considerations around consumer response to added protein in breads?
By nature, bread has protein because we use wheat flour that contains gluten, a type of protein. So, protein in bread has always been there. What we have seen is that consumers are looking for different sources. Bread is such a staple food in our diets, it’s very comforting and it balances nicely with other sources of protein. For example, an egg sandwich has protein from the egg, but if the bread also has extra protein, it’s even more nutritious. It was about finding the opportunity to give an extra boost of protein in our bakery products. So, I think we’re just opening the door for different sources and making it relevant to the way Canadians eat.
What did the development process look like for the new Dempster’s high-protein line?
Our product development cycle starts with an opportunity, which we identified through our research. The challenge was how we were going to incorporate this into their diets. Adding extra protein into our products is not easy because plant-based protein doesn’t necessarily behave the same as wheat protein. It could cause a lot of problems with hydration in the bread and the type of fermentation we’re using, along with the volume, texture and flavour.
The R&D team at Bimbo Canada worked extensively on optimizing different sources of high-quality proteins that would complement the wheat protein, while providing the best texture and flavour. We also had to adapt a lot of the processing conditions. We started with a formula, took it to the lab and then did trials in the plant. We also took it to consumers and got feedback to ensure people liked what we were producing. After that, we worked on improving flavour and texture until we landed on a premium product that really resonated with consumers.
What protein source did you use and how did it help get all those factors right?
We discovered that the best option for protein innovation in breads is pea protein. The quality of the protein in terms of amino acids balances very well with the amino acids in the wheat. So, they complement each other and make a high-quality product. That also helped us meet the standards for protein quality in Canada, which are very strict. You cannot make protein claims easily. The best one for us was pea and pea isolates, which have the least impact on flavour and colour. The other benefit is that Canada is a great country for producing legumes—we’re top in the world. We try to buy Canadian ingredients as much as possible. There are some ingredients we can’t get in Canada, but whenever we can, we prioritize that.
How do you determine which trends are worth investing in for the long term and which ones might be short-lived?
Protein is not necessarily a very recent trend—it has been with us for a long time. It’s becoming more mainstream now rather than a niche opportunity. Mostly, we look at the data and follow trends from Europe, the U.S. and other markets. We are a multinational company, so we are always exposed to information from other countries. That helps us validate if a trend is here to stay or is just a fad that will disappear.
READ: Is fibre the next must-have nutrient?
What’s next on the R&D side at Bimbo Canada?
We’re not leaving the protein trend, so we’re still going to expand that. We’re working now on high-protein English muffins. We are also conscious about the need to increase fibre, so we’re going to be working a lot on fibre as well.
