About Miss Bagel

Miss Bagel crafts clean-label New York-style bagels with a Nordic twist, using local ingredients and no preservatives. Established in 2000, Miss Bagel originated in a basement using simple equipment and the original recipes of a New Yorker. Today Miss Bagel has outgrown the basement premises and delivers frozen, vegan-friendly bagels, brioche buns, sandwich bread, and pizza dough across Denmark.

Challenge: Crafting a Nutritious Bagel for Health-Consious Consumers

With consumer demand for healthy and nutritious foods growing, Miss Bagel sought to develop a product series that would resonate with health-conscious consumers. The goal was to increase fiber and protein content without compromising quality, taste (e.g., no bitterness), and maintaining the bagels' signature chewiness and soft crust.

Solution: FiberProtein Series with Agrain Spent Grain Flour

Miss Bagel turned to Agrain spent grain flour, a clean-label ingredient containing 60% fiber and 20% protein. Swapping just 10% of wheat flour with Agrain spent grain flour resulted in:

• High fiber content and a source of protein
• Soft and chewy texture without dryness, thanks to Agrain flour's high hydration capacity
• Appealing golden brown colour
• Delicate cereal aroma and natural sweetness from spent grain

The FiberProtein series was consolidated with the addition of Agrain spent grain flour into a nutrition-focused variation of Miss Bagel's sandwich bread and popular brioche bun.

Outcome

Miss Bagel's FiberProtein series opens the doors to a new segment of health-oriented consumers - who now have the choice of a bagel that is on par with rye bread in its fiber and protein content, yet which delivers the classic bagel texture that consumers know and love.

By using upcycled spent grain flour, Miss Bagel contributes to a circular economy - reducing waste and lowering the environmental footprint of their products.