The company said that Prolite, which is available in two varieties, has been developed to "meet modern consumer demand for better-for-you foods and enable formulators to enter this burgeoning market efficiently".
For example, the company claims that the wheat protein isolates increase protein content without altering flavour, and can reduce bitterness in wholegrain applications. The ingredient can be dissolved in water at relatively high concentrations, enabling its use as a sugar-free adhesive.
"In processed foods, Prolite can extend and replace dairy or egg proteins," said the company in a statement.
"This can enhance taste and texture with no negative effect on appearance and leads to significant cost savings. In addition, manufacturers benefit from improved dough rheology, proofing times and sheeting performance."
Two products currently comprise the Prolite range: Prolite 100 and Prolite 200. Both are being launched in Europe and represent an extension of ADM's portfolio of protein ingredients derived from natural sources.
Prolite 100 has been specifically developed for improved taste and texture in reduced sugar applications such as sweet goods, fillings and desserts, while Prolite 200 is designed to deliver a firm crumb texture and structure, and is claimed to offer increased extensibility compared to wheat gluten.
ADM said that Prolite 200 is better suitable for low sugar bakery applications, frozen dough and batter systems, and reduced egg and dairy products.
The launch comes days after ADM agreed to the $55m sale of its North American bakery ingredients division to Dutch firm CSM. The divestment of the Arkady business included ADM's bakery enhancers, mixes, enrichments and monoglycerides operations.