MC Mühlenchemie addresses process and quality challenges in high-protein pasta

With the Pastazym HighProtein series, MC Mühlenchemie brings to market functional enzyme systems specifically designed for the production of protein-enriched pasta. Together with digital development tools and pilot services, they form a platform for pasta makers who want to reach 18 percent or higher protein content in their products without compromising on texture, sensory quality, cooking stability or processability.

MC Mühlenchemie’s functional enzyme systems stabilize dough structure, improve processing and provide cooking stability, bite firmness and sensory quality. (Photo © MC Mühlenchemie)

One in ten new foods in Europe bears a protein claim

Protein-enriched pasta is one of the most dynamic segments on the pasta market. According to the report “High Protein Food & Beverage in Europe” by Innova Market Insights (May 2026), protein is the most important food trend of the decade. Already, one in ten new foods in Europe bears a protein claim. Companies wishing to enter the market with high-protein pasta need to pay attention to more than just nutritional content. The decisive factor is processes that enable high protein content while delivering a high-quality product.

Why pasta dough acts differently with rising protein content

As protein content rises, the behaviour of the dough as well as the final product changes fundamentally. Both the amount and the source of the protein affect the outcome. Alternative protein sources like wheat germ and legumes often overpower the typical pasta flavour and alter the characteristic yellow colour. Furthermore, raw material costs are higher and processes less consistent. Typical issues include unstable doughs, more difficult extrusion, higher susceptibility to breakage, rough or matte surfaces, sticky textures and variable cooking stability. The challenge is to combine high protein content with stable processing and an appealing sensory profile. MC Mühlenchemie’s functional enzyme systems address these issues. They stabilize the protein network, reduce stickiness, improve surface quality and cooking tolerance, and contribute to high sensory quality.

Higher protein levels benefit from an extended formulation approach

“At protein contents up to about 22 percent the challenges can generally be dealt with using targeted enzyme technology. At higher percentages the dough behaviour changes considerably, making additional support of the gluten network beneficial,” says Jana Russnak, Head of Pasta Applications at MC Mühlenchemie. Simultaneously, as the proportion of protein flours rises, their flavour components increasingly come into the foreground. Therefore, for higher protein contents enzyme technology is combined with wheat gluten. These findings are based on extensive testing in the company’s Pasta Lab, where recipes with protein contents from 18 to 30 percent are validated under near-industrial conditions.

The platform is thus divided into two approaches based on these technological and sensory considerations. “For recipes containing up to 22 percent protein, Mühlenchemie offers purely enzyme-based solutions. For higher protein targets, we extend this approach by combining enzymes with wheat gluten in order to further stabilize the dough structure and limit the proportion of flavour-intensive protein flours. This lets us get up to 30 percent,” says Agostino Coppola, Chief Developer of the new High-Protein Platform and Senior Technologist Pasta.

In the Pasta Lab at the Ahrensburg Stern-Technology Center, manufacturers can validate their recipes under industrial conditions. (Photo © MC Mühlenchemie)

Enzyme systems, Protein Calculator, Ahrensburg Pasta Lab

The MC Mühlenchemie platform has three components. Functional enzyme systems stabilize dough structure, improve processing and provide cooking stability, bite firmness and sensory quality. They are designed for different protein targets and recipe strategies, and are compatible with various protein sources like legumes and wheat germ. The MC Protein Calculator assists with recipe development by calculating the protein content that is feasible with the raw materials used. This accelerates development cycles and reduces testing effort. In the Pasta Lab at the Ahrensburg Stern-Technology Center, manufacturers can validate their recipes under industrial conditions. With the new FAVA extrusion press and the pilot dryer, the entire production process can be replicated at pilot scale.