06 Jun 2017

PROFI™ High Protein Artisan Bread Recipe

Profi Artisan Bread Ingredient Table
Preparation Instructions:

    1. Mix all ingredients without starter and leave it at 21 °C for 1 hour.
    2. After 1 hour, add the mature active rye starter.
    3. Knead dough for 5 minutes
    4. Bulk ferment the dough for 4 to 5 hours at 21 °C.
    5. Shape into 2 loaves and place on a pan, cover with plastic wrap and bench for 20 minutes.
    6. Leave overnight for slow proofing in the refrigerator.
    7. Remove from the refrigerator and remove the plastic wrap.
    8. Bake at 475 °F with steam for about 40 minutes until the internal temperature reaches 97 °C.
    9. Remove from the oven and depan.
    10. Cool at room temperature before slicing or bagging.

Makes 2 loaves of bread.

High Protein Artisan Bread Nutritional Facts Table

Profi Bake Contributes:
2.4 g of Complete Protein and 1.2 g of Dietary Fiber per serving.





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06 Jun 2017

Key Trends in Proteins Over the Past Decade

You have probably read in many publications about the popularity and growth of proteins and more specifically, plant-based proteins. However, you may feel you still do not know enough about this growing trend to capitalize on this opportunity with products developed by your company.

Below, is a summary on the protein and plant-based protein trends among consumers showing just how much the demand has grown.

  • The percentage of consumers seeking out foods that are high in protein has grown significantly to 53%1. This is a significant jump from 39% back in 2006.
  • One of the key reasons for the increased drive to search out foods high in protein is that 21% of consumers consider themselves deficient in protein.1
  • Non-animal sources of protein are gaining in popularity as 39% of consumers are now using plant-based proteins versus whey protein at 21%. 1
  • The percentage of consumers checking for protein most often on food/beverage product label has grown to 27% from low of 19% back in 2006. 1
  • The types of consumers most likely to be checking labels for protein are the “Well Beings®” (with 40% checking for protein most often on the product label) followed by “Fence Sitter®” (with 29% checking protein) and “Food Actives®” (at 28% checking for protein).2
  • Specific consumer groups represent ideal target opportunities for protein. For example, both “Well Beings®” and “Fence Sitters®” are high protein seekers (ie. Percentage seeking out foods that are high in protein at: 74% and 62%) as well as Millennials (61%) and Households with children (60%).1
  • With whey protein migrating from niche (ie. sports nutrition) to mainstream (ie. infant nutrition and healthy aging) 1, it is anticipated that plant-based proteins will follow the same trends.

Interested in learning more about how to best work with plant-based proteins? Contact your Dealers Sales Consultant at 905 458 776, info@dealersingredients.com to request a sample of Profi Pro, Profi Bake, Natralein Pea Protein and Natralein Brown Rice

1Source: Natural Marketing Institute (NMI) Health & Wellness Trends Database® (HWTD)

2Well Beings® Most health proactive and the most green. Healthy eating already a priority; Fence Sitters® ‘Wannabe’ healthy and eco-minded. Health strivers; Food Actives® Mainstream Healthy and eco-minded. Self-directed health. Source: Natural Marketing Institute (NMI) Health & Wellness Trends Database® (HWTD).

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06 Jun 2017

How To Make a Protein Claim: Three Easy Steps

Plant-based proteins are one of the hottest food trends today. One of the first steps when creating plant-based protein products is to determine if a protein claim will be made on the packaging.

Protein claims on packaging such as “source of” or “high in protein” in Canada are based on a food’s protein rating and protein rating is determined from both the quality of the protein, as measured by the PDCAAS or PER score, and the quantity of the protein in the food product.

Protein Quality Determination is one of the most poorly understood areas of the Canadian and US food regulations. Some of the difficulty stems from the lack of good data to clarify the protein quality of food ingredients. The reason for the lack of data is the high cost and complexity of Protein Quality Analysis.

But there is no need to get discouraged. A simple three step process has been prepared to assist with determining the Protein Quality of any food product that has been enhanced in protein by the addition of a protein supplement. Let’s start with a quick explanation of PDCAAS and PER.

PDCAAS and PER are both recognized measurements for the quality of protein in food products. PDCAAS is determined based on a combination of the measured Protein Digestibility and the Amino Acid Composition of the food relative to requirements set out by the World Health Organization (WHO), Food and Agricultural Organization of the United Nations (FAO) and the United Nations University (UNU).

As per Canadian Food Regulations:  PER = PDCAAS x 2.5, where 2.5 is the PER of Casein.

Therefore, PER is a measurement of the relative quality of a protein in relation to the quality of Casein, the protein in milk.

In Canada, the Protein Rating of a food determines the allowance for protein quality claims.   If the protein rating is >20, this food would then qualify as a “Source of Protein”, or “High in Protein”.   The basic overall formula for the determination of Protein Rating is simple:

Protein Rating = PER (Protein Efficiency Ratio) X Quantity of Protein in a Reasonable Daily Intake (RDI) of that food (1)

So, how do you calculate this?

Step 1:  Determining the PER for a Food Product

Here is where the difficulty normally lies.   Health Canada has provided a list of PER values for about 50 foods.(2)   However, this list is rather short when considering all of the protein options available today.  It is possible to have your product tested for PER, but this is expensive, it takes time and depending on what you have used for your protein source, you may find notable variation from sample to sample.

However, vegan protein powders such as PROFI Pro™ and PROFI Bake™ produced by Dealers Ingredients can help out. Both of these options are easy to incorporate into most foods as they provide a neutral taste, blend well in both water and oil based systems and are GMO free, Gluten free, Kosher and Halal certified.  Also, PROFI Pro™ and PROFI Bake™ each have a PDCAAS value of 84% and a PER of 2.1.

Step 2: Determining the Quantity of Protein in the RDI

Below is the formula used for determining the quantity when the Protein in the food is all, or nearly all, coming from a Protein supplement or composite.

Quantity of Protein in RDI = RDI  X  % Protein Supplement used in the product  X  % Protein in the Protein Supplement

Step 3: Calculating the Protein Rating of Food Product

Below is an example of the calculation:

If 6.5% of PROFI Pro was added to a food product that has a Reasonable Daily Intake of 200g, and since PROFI Pro is 78% Protein with a PER of 2.1:

Protein Rating = PER X Quantity of Protein in one RDI of that food

= 2.1 X 200 g x 6.5% x 78%

= 2.1 X 10.14g

= 21.3 and this is >20.   So, you can make a “Source of Protein” or “High Protein” claim on your food package.

If you would like to learn more about the award-winning PROFI™, high protein plant-based composite (HPPC) and/or assistance in determining protein quality claims using PROFI Pro or PROFI Bake, please contact Dealers Ingredients at 905-458-7766, info@dealersingredients.com or www.dealersingredients.com.




  1. http://www.inspection.gc.ca/food/labelling/food-labelling-for-industry/nutrition-labelling/elements-within-the-nutrition-facts-table/eng/1389206763218/1389206811747?chap=7
  2. http://www.inspection.gc.ca/food/labelling/food-labelling-for-industry/nutrition-labelling/elements-within-the-nutrition-facts-table/eng/1389206763218/1389206811747?chap=0 (see Protein)


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06 Jun 2017

PROFI™ High Protein White Bread Recipe

Profi White Bread Ingredient TablePreparation Instructions:
1. Warm the water to 40 °C. Add yeast.
2. Combine all dry ingredients and mix for 1 minute on low speed in a mixer.
3. Add oil and water and yeast and mix continue to mix for 1 minute.
4. Knead for 3 minutes on a low speed in the mixer.
5. Place in a 100 °F oven for 1 hour until the dough has doubled in size.
6. Place 200 g of dough into 2 oiled mini aluminum bread pans.
7. Proof in a 100 °F oven for 1 hour until the doughs have doubled in size.
8. Bake at 375 °F for 15 minutes.
9. Cool breads and freeze or serve.
Makes 2 mini loaves.

Profi White Bread Nutrition Facts Table

Profi Bake Contributes:
2.9 g of Complete Protein and 1.5 g of Dietary Fiber per serving

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06 Jun 2017

PROFI™ High Protein Gluten Free Bread Recipe

Gluten Free Bread Ingredient Table

Preparation Instructions:
1. Warm the water to 40 °C .
2. Combine all dry ingredients and blend in the Cuisinart mixer for 1 minute on speed 3 (medium).
3. Whisk together oil, water, egg yolks and vinegar by hand.
4. Whisk egg whites in Cuisinart mixer for 7 minutes on speed 9 (high) until white and fluffy.
5. Add the wet mixture to the dry ingredients and mix for 1 minute on speed 3 (medium) with the mixer attachment.
6. Add whipped egg whites and blend for 1 minute on speed 1 (low).
7. Place 200 g of dough into each of 3 small loaf baking pans.
8. Proof in warm oven (100 °F) for 60 minutes.
9. Bake at 375 °F for 15 minutes.
10. Remove breads from pans as soon as they are cool enough to touch.
11. Cool breads completely before slicing.

Profi Bake Contributes:
3.1 g of Complete Protein and 1.5 g Dietary Fiber per serving.

Gluten Free Bread Nutritional Facts Table

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09 May 2017

New Plant Proteins Take Root

Source: Food Technology magazine, February 2017, page 31.

In a world where soy has long been the protein of choice for many vegetarian and vegan dishes, there are newcomers to the scene. These five plant-based protein options are impacting the culinary landscape, and for good reason.

  • Proprietary Protein Blend. The idea for PROFI originated in response to the growing demand for a nutritious substitute combining a dietary fiber with a high-protein, plant-based composite containing all nine essential amino acids.

Now it’s a proprietary blend of pea protein, brown rice protein, lentil protein, and chickpea powder and is designed to replace soy, dairy, and meat as a high-protein, low-calorie alternative (about 20 g of protein per 120 calories).

PROFI was specifically designed to have a neutral taste, light ivory color, and to blend well in both water- and oil-based food systems,” says Debra Tomotsugu, manager, marketing and sales support at Dealers Ingredients, Brampton, Ontario, Canada.

Over the years, the Dealers Ingredients team learned the best combinations of proteins to yield complete protein composition, leading them to PROFI Pro and PROFI Bake.

PROFI Bake is especially designed to manage water like flour (does),” says Tomotsugu. “So it can replace flour on a one-to-one basis in most recipes.”

  • Pulses. Pulse flours derive from peas, lentils, and faba beans, with a protein concentration of 55%, 55%, and 60%, respectively.

“We have seen interest in vegetable-based ingredients skyrocketing with one in three consumers stating that they prefer a vegetable-sourced protein to an animal-sourced protein,” says Pat O’Brien, manager, strategic business development at Ingredion.

The natural flavor profile of pulse is beany, but for those interested in a blender flavor profile, Ingredion, Westchester, Ill; and AGT Foods, Regiina, Saskatchewan, Canada, launched clean-taste pulse ingredients for easier integration across applications. In addition to baked goods, soups, and batters, pulse protein is being used in vegan cheese formulations for both nutritional and textural purposes.

  • Algae. Algae might be one of-if not the-oldest plants on earth. But algae is being used in a very new way.

According to Mark Brooks, senior vice president of food ingredients, San Francisco-based TerraVia has spent more than a decade researching over 100,000 microalgae strains to find optimal ones for food ingredients. An advantage of algae, says Brooks, is its limited interaction with other ingredients.

“When used in formulations, the protein and nutrients are protected by the algae cell wall,” says Brooks. “This protection enables fortification in challenging applications such as low pH beverages, doughs, smooth dressings, and low-moisture products like crackers-and with no impact on viscosity at up to 20% inclusion.”

Used in vegetarian and vegan products like cereals, bakery mixes, and beverages, algae is well positioned to continue making an impact on the culinary world.

  • Lentiens. While not yet commercialized, lenteins, also known as “water lentils,” have “been around for hundreds of years and have the best amino acid profiles of all plant-based proteins, including soy,” says Cecilia Wittbjer, marketing manager at Parabel, Fellsmere, Fla.

Derived from the plant Lemnoideae, lenteins are able to double in biomass every day, and Parabel has plants in Florida that are yielding high volumes of these nonallergenic leaf proteins.

Rich with vitamins, minerals, and protein and similar to whey in amino acid profile, lenteins have a number of applications, including smoothies, soups, pastas, and baked goods. “It’s extremely adaptable.” Wittbjer says. “For example, some markets are looking to use lentein instead of greens in matcha tea.” Parabel’s lentein protein is set for a debut early this year.

  • Hemp. Alan Rillorta, director of protein and branded ingredient sales at AIDP, City of Industry, Calif., describes hemp as a “super plant.” “Not only can we use its protein, but other parts of hemp, such as the fiber oil, etc., are highly desirable for use I making building materials, textiles, foodstuffs, and even biodiesel.”

AIDP’s hemp proteins have a nutty flavor, a white color, and a smooth mouthfeel, and their primary application is in protein powder shakes. Rillorta said that while there are some limitations on hemp-notably hemp farming and “some stigmas”-many formulators are using hemp due to its high marketability. Hemp is eco-friendly, nutrition-rich plant protein whose sustainability and adaptability make it a viable new ingredient option.

Article reprinted with permission from FT magazine.

Scott Frankel is a freelance writer based in the Chicago area (sfrankel2@gmail.com)

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02 May 2017

Dealers Ingredients Hires Vice President Marketing & Sales

TORONTO, Ontario, Canada-May 1, 2017-Dealers Ingredients Inc., is pleased to announce that Ryan Crelinsten has joined our team as the new Vice President Marketing and Sales, providing additional leadership and support as Dealers Ingredients continues to strengthen the brands we represent and expand our focus on creating natural food ingredient solutions that positively impact healthy lifestyle choices.

Ryan brings extensive, strategic business experience, having spent over 12 years at Reebok – CCM Hockey in various marketing roles with increasing responsibility, including the last four years as the Business Unit Director. Ryan completed his undergraduate degree in Biology at Queens University and received his MBA from Concordia University in 2010.

Chuck Harvey, President and CEO, Dealers Ingredients Inc. and its affiliates said, ”Ryan’s extensive senior level management experience is a key addition to Dealers Ingredients Inc. With Ryan joining our team, we view this as our commitment to continue to strengthen the brands of our suppliers and provide innovative ingredient solutions to our industry. With the increased demand by consumers for healthy food choices and alternative protein sources, there will continue to be even more increased pressure and demand on food ingredient manufacturers and suppliers to deliver cost-effective, environmental sustainable, healthy long-term food solutions. I have great confidence in Ryan in this key role and his potential to drive the growth of Dealers Ingredients Inc. and its affiliates.”


About Dealers Ingredients

Since 1976, Dealers Ingredients has been specializing and supplying natural, nutritional ingredients and solutions to leading food manufacturers and processors across Canada. Our dedicated team of research professionals/food consultants are committed to working together to create improvements in product performance embracing our vision of “Creating a healthy tomorrow, today – naturally”. With our focus on creating and distributing healthy lifestyle ingredient choices, we are committed to helping our customers revolutionize every day food choices for consumers.

For more information, contact:


Debra Tomotsugu

Manager, Marketing and Sales Support

Dealers Ingredients Inc.

905 458 7766 ext. 29



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23 Apr 2017

2017 Bakery Congress, April 23 & 24, 2017

Come visit us at booth #514 at the 2017 Bakery Congress on April 23rd & 24th at Vancouver Convention Centre-East, Hall B.

We will be sampling high plant-based protein artisan breads, cookies and cupcakes and sharing many plant-based protein recipes using Profi, the award-winning, complete high protein plant-based composite. Carol Finlan, our R&D Manager along with our technical sales team will be available for consultation to answer any questions you may have working with plant-based proteins.

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28 Feb 2017

Did you know Feb 28 is Pancake Tuesday?

Looking to add a healthy twist to the traditional pancake? Why not try a high protein pancake recipe using award-winning Profi Pro, a complete high protein plant-based composite (HPPC). Contact your Dealers Ingredients Sales Consultant or just click here to request a sample of PROFI Pro.

High Protein Pancakes

Profi High Protein Pancake Recipe Measurements
Preparation Instructions:

1.In a large mixing bowl combine all dry ingredients.
2. Add the almond milk, melted coconut oil and vanilla extract.
3. Mix until combined.
4. Place a scoop of the batter into a non-stick frying pan.
5. Cook until golden brown.

Serve hot with toppings of your choice!

Serves 6

Nutritional Facts Panel for High Protein Profi Pancake Recipe


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23 Feb 2017

Celebrate National Banana Bread Day with Profi Pro Banana Bread Recipe

Did you know that February 23rd is National Banana Bread Day?

We can help you mark this day with a delicious, nutritious, moist Profi Pro protein and fiber banana bread recipe. Need a sample of Profi Pro? Just click here to request a sample.

Banana Bread Ingredients and portions


Preparation Instructions:

1. Weigh all dry ingredients excluding sugar.
2. Mix until homogeneous (1 minute).
3. Measure all wet ingredients, plus sugar.
4. Mix until homogeneous (2 minutes).
5. Mix dry ingredients into wet ingredients until
6. Dispense into greased loaf pan.
7. Bake at 350F for 60 minutes.
8. Take out of the pan and cool on wire cooling rack.

Nutritional Facts Panel for Banana Bread



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