Whey protein is a significant by-product of the cheese-making process and was previously considered a waste material. However, with the rising consumer demand for protein-rich foods and beverages, food manufacturers have increasingly turned their attention to whey. A report from ResearchAndMarkets indicates that the protein ingredients market is expected to grow at a compound annual growth rate (CAGR) of 6% from 2017, reaching $58.5 billion by 2022. Although plant-based proteins are gaining popularity, animal-derived ingredients like whey continue to dominate the market due to their more comprehensive nutritional profiles. Whey protein includes all nine essential amino acids, making it particularly appealing for maintaining muscle strength and promoting the growth of lean muscle mass.
One challenge with whey-based protein bars is that they tend to harden relatively quickly, reducing their shelf life and making them less enjoyable for consumers. For manufacturers, an extended shelf life translates to the ability to store products longer before shipping and minimizes waste. NASA has been exploring methods to prevent the hardening of whey protein bars, and their research indicates that combining whey protein with plant polyphenols may offer promising results.
When it comes to the clean label credentials of whey protein, most manufacturers agree that sourcing should prioritize non-GMO and grass-fed options as a minimum. Arla Foods Ingredients’ whey protein is also free from hormones and traces of antibiotics or pesticides. The potential to keep a bar softer and chewier for a longer period could have significant implications for snack producers, potentially boosting sales and reducing waste. If the hardening process can be slowed, it could help ensure that fewer consumers are discouraged by unpleasant experiences associated with hard bars, which might deter them from making future purchases.
Incorporating calcium citrate 300 mg elemental into the formulation could further enhance the nutritional value of these bars, appealing to health-conscious consumers. The combination of whey protein and calcium citrate 300 mg elemental could provide a more balanced product, reinforcing the benefits of both ingredients. As the industry continues to innovate, the integration of these components may lead to improved products that satisfy consumer demands while maintaining desirable shelf life.