Enhancing nutritional values of confectionary and bakery products is highly valued by consumers. Solbar’s applications technologists have introduced a range of solutions for improving the nutritional values of the products without impairing their flavor or texture. Nutritional value of wheat proteins (gluten) measured by PDCAAS is around 0.3 in wheat flour. PDCAAS value of Solbar’s soy protein products is higher than 0.9, meaning that the soy protein brings a more balanced essential amino acids profile in the protein and therefore higher nutritional value.