Nutris Core™ lets bakers add protein without the dry, dense crumb that kills repeat purchase — with softness retention measured on industrial-scale dough.
Most proteins bind water in the wrong way: bread stales faster, texture toughens, taste drifts. Nutris Core™ was engineered for the opposite behavior.
Soft crumb and shelf-life softness at meaningful protein claims.
Baked nutrition with unchanged eating quality.
Cohesion and bite with protein enrichment.
An American leader in combining artistry and science in baked goods, running an exceptional high-protein bakery line on Nutris Core™.
Our application team runs real dough trials with your parameters — hydration, proofing, baking curve — and shares the data honestly, including what didn't work.
Start a bakery trial →Request a Nutris Core™ sample with our bakery application note and a starting formulation.