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NutriVanz is Arvanza’s next‑generation nutrient‑dense, clean‑label protein system created specifically for today’s evolving bakery landscape. As consumers increasingly seek healthier foods without compromising taste or texture, NutriVanz delivers a powerful solution: exceptional protein enrichment, improved fiber content, and enhanced dough performance — all while maintaining a neutral flavor and light crumb color suitable for a wide range of bakery applications.
Designed for manufacturers who want to create better‑for‑you breads, buns, muffins, cookies, bars, and pancakes, NutriVanz brings together a carefully optimized balance of plant‑based proteins, functional flours, starches, and prebiotic fiber. This balanced profile helps build structure, softness, and moisture while significantly elevating nutritional value. From gluten‑free formulas that need stability, to mainstream bakery products looking for added protein claims, NutriVanz enables food innovators to develop products that are healthier, high‑performing, and commercially successful.
Whether you’re fortifying a current recipe or creating a new high‑protein line, adding NutriVanz provides a nutrient‑dense, sensory‑neutral, and highly functional foundation that seamlessly integrates into existing processes and delivers superior results from mix to finished product.
Product Benefits:
• Powerful Nutrient Density (over 55%).
• Sensory‑Neutral Performance.
• Softness, Elasticity & Moisture Retention.
• Clean label.
• Allergen free.
• Natural Emulsification & Tenderness.
• Enhanced Freshness & Mouthfeel.
• Reduced baking time vs pure HPMC.
• Enhanced moisture management.
• Versatile Across Applications.
• Claim‑Friendly, such as High Protein, Source of Protein, Source of Fiber, Nutrient Dense.
• Non GMO.
Product Applications:
• Yeasted Breads & Gluten‑Free Breads (8–15% inclusion rate).
• Buns, Rolls & Brioche‑Style Soft Bakery (8–12% inclusion rate).
• Tortillas & Flatbreads (6–10% inclusion rate).
• Muffins, Pancakes & Quick Breads (10–15% inclusion rate).
• Cookies, Bars & High‑Protein Snacks (10–15% inclusion rate).