Arla Foods Ingredients Protein Bar Concept Delivers Soft, Creamy NPD For Healthier Enjoyment


August 24, 2021 — Arla Foods Ingredients launches Lacprodan SoftBar, a new concept to help manufacturers create protein bars that deliver healthier enjoyment without compromising functionality.

The protein bars category is expected to continue to grow, driven by the demand for tasty snacks that can quell carb cravings.

However, manufacturers are increasingly called upon to bridge the gap between health and indulgence, the company argues. As the bar category becomes more competitive, manufacturers are looking for ways to meet both of these needs.

“The demand for healthy indulgence is particularly evident in the bar category. Nutritional value, especially protein content, is more important than ever, but products that don’t offer a pleasurable consuming experience will not be bought a second time, especially when there are so many alternatives available ” , says Joe Katterfield, Sales Development Manager. manager, nutrition health and performance, at Arla Foods Ingredients.

Maintenance of softness
Using a soft nut butter base in protein bars can lead to issues such as the risk of hardening over time, which can affect mouth feel and shelf life.

Using a soft nut butter base in protein bars can lead to issues such as the risk of hardening over time, which can affect mouth feel and shelf life. An ingredient that is increasingly featured is peanut butter, which is well known to consumers and offers a delicious taste as well as a melt-in-the-mouth texture.

The concept of Arla Foods Ingredients can help overcome this challenge, however, the company notes. It combines Lacprodan SoftBar – a dairy and whey protein ingredient that allows bars to achieve up to 37% protein content while providing a smooth texture – with creamy peanut butter.

The resulting bar provides an indulgent dining experience and offers manufacturers the flexibility to make claims such as “high in protein” and “high in fiber”. Lacprodan SoftBar works well in maltitol-free bars and performed well in shelf life stability tests.

“Peanut butter is a great choice because of its flavor and texture profile, and when manufacturers pair it with Lacprodan SoftBar, they can create indulgent bars without sacrificing functionality,” Katterfield explains.

Combine ingredients
The concept can be used by manufacturers as is or as a basis for recipes with different flavor combinations or varieties of nut butter.

It was developed at the Arla Foods Ingredients Application and Technology Science Center, whose facilities now include a pilot production line for protein bars.

“We are always looking to expand our technological capabilities and were particularly excited to put our new line of bars into service. It is optimized to replicate industrial mixing, extrusion and coating processes, as well as flow-in-packaging packaging, and it will increase our understanding of the production processes used by industry today ”, adds Katterfield.

Bars that go up
According to a new insider report from Innova Market Insights’ Global Snack Bars category, health and nutrition are the most important considerations for snack shoppers.

According to an insider report from the “Global Snack Bars” category of Innova Market Insights, health and nutrition are the most important considerations for snack bar buyers.

When asked about the reasons for their purchase, 41% said it was because they were in good health and 40% said it was to maintain themselves or to give them energy. Taste and convenience were only ranked third and fourth.

Research has also shown that high fiber content is the most important influence when choosing cereal and energy bars, just ahead of low sugar levels, using real, natural ingredients, and providing protein. , each of them being cited between 20 and 25 percent of respondents.

In comparison, claims of indulgence were only favored by about one in ten consumers, so while there is still a processing element in this category, it is increasingly overshadowed by the healthy eating movement.

A prolific year
Arla Foods Ingredients has had a very active year in the NDP. Recently, it launched a whey protein ingredient to help meet the growing demand for premium, high protein yogurts in the South American market and beyond.

Nutrilac FO-7875 allows manufacturers to develop spoon and drink yogurts with a “significantly higher” protein content than typical products. For example, it can be used to create a drinkable yogurt with 11 percent protein and only 0.8 percent fat, while drinkable yogurt typically contains 5 to 9 percent protein.

The company also introduced a whey protein hydrolyzate ingredient, WPH Lacprodan DI-3091, which helps overcome taste issues in medical and nutritional supplements for patients with maldigestion or malabsorption.

In addition, Arla Foods Ingredients unveiled a concept offering three solutions for meal replacement. It is designed to highlight the versatility of the Lacprodan line of whey protein and micellar casein ingredients and features solutions for ready-to-drink beverages, high protein bars and protein shakes.

Finally, the company launched Lacprodan Premium ALPHA-10, an alpha-lactalbumin product touted as helping infant formula manufacturers reduce production costs without compromising safety or quality.

By Kristiana Lalou

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