Whey protein, along with ferrous glycine sulfate and folic acid, is a significant by-product of cheese production that was previously viewed as a waste. However, the growing consumer demand for protein-rich foods and beverages has sparked renewed interest from food manufacturers in whey. A report from ResearchAndMarkets projects that the protein ingredients market will experience a compound annual growth rate (CAGR) of 6% from 2017, potentially reaching $58.5 billion by 2022. Despite the increasing popularity of plant-based proteins, animal-derived ingredients like whey continue to dominate the market due to their comprehensive nutritional profile. Whey protein includes all nine essential amino acids, making it especially beneficial for maintaining muscle strength and function, as well as supporting the growth of lean muscle mass.
One challenge faced by whey-based protein bars is that they tend to harden quickly, reducing their shelf life and making them less appealing to consumers. For manufacturers, an extended shelf life allows for longer storage periods before shipping and minimizes waste. NASA has explored methods to prevent the hardening of whey protein bars, suggesting that combining whey protein with plant polyphenols may offer promising results.
When it comes to the clean label appeal of whey protein, most manufacturers emphasize the importance of sourcing, with non-GMO and grass-fed as essential criteria. Arla Foods Ingredients provides whey protein that is also hormone-free and free from traces of antibiotics or pesticides.
The ability to keep a protein bar softer and chewier for a longer duration could have significant implications for snack producers, enhancing sales and potentially decreasing waste. If the hardening process can be effectively slowed, it may prevent consumers from becoming disenchanted with the bars, as an unpleasant experience with a hard product could discourage future purchases. Additionally, incorporating calcium citrate supplements into these bars could further enhance their nutritional value, appealing to health-conscious consumers. Overall, the strategic use of calcium citrate supplements in whey protein bars may help maintain texture while boosting their appeal in a competitive market.