- Finalists 2014 Global Gold


The Protein Bakery’s MD Justine Muollo developed the recipe for a high protein, low carbohydrate, high fibre biscuit in her Roseneath kitchen nine years ago. Today at least 100,000 units a week of the baked product, called The Protein Cookie, leave the Ngauranga factory.

“I saw a gap in the market,” she says. “Wheat and gluten-free products were on the rise and so was diabetes. There were a few wheat and gluten-free products on the market and I thought, ‘wouldn’t it be great if they were protein fortified and low carbohydrate?’ Something that diabetics, gym bunnies and coeliacs could all enjoy.”

The Protein Bakery provides healthy baked products to consumers wanting a healthier lifestyle, without losing the occasional sweet treat that makes life so much more enjoyable.

Target markets are sports enthusiasts, dieters, diabetics, sick and injured, elderly, coeliacs, kids andparents. The Protein Bakery products are distributed throughout New Zealand and exported to Australia. They also offer private labelling options to companies who want to promote their own brand.

They also manufacture Biscotti spoons which won the Best Grocery Product in the market worldwide in 2002 (Sial D’Or - Paris).

Turnover is up 16% over the previous year. Last year they won the 2013 Fastest Growing Manufacturer – Wellington and Lower North Island category in the 2013 Deloitte Fast 50. Licenced to use the Coeliac Society’s crossed grain logo on its cookies and they are seeking similar approval form the Vegan Society for its vegan range. 

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