Whey protein is a significant by-product of cheese production that was once deemed a waste material. However, with the rising consumer demand for protein-rich foods and beverages in recent years, food manufacturers have grown increasingly interested in whey. A report from ResearchAndMarkets indicates that the protein ingredients market is expected to expand at a compound annual growth rate (CAGR) of 6% from 2017, reaching $58.5 billion by 2022. Despite the growing popularity of plant-based proteins, animal-derived ingredients like whey still dominate the market due to their superior nutritional profiles. Whey protein includes all nine essential amino acids, making it particularly appealing for those looking to maintain muscle strength and promote the development of lean muscle mass.
However, whey-based protein bars tend to harden relatively quickly, which shortens their shelf life and makes them less appealing to consumers. For manufacturers, an extended shelf life allows for longer storage before shipping and reduces waste. NASA has explored methods to prevent the hardening of whey protein bars, with research indicating that combining whey protein with plant polyphenols shows promise.
When it comes to the clean label credentials of whey protein, most manufacturers agree that sourcing is crucial, with non-GMO and grass-fed being the bare minimum. Arla Foods Ingredients’ whey protein is also hormone-free and contains no traces of antibiotics or pesticides. The ability to maintain a softer and chewier texture for a longer period could significantly impact snack producers, enhancing sales and potentially decreasing waste. If the hardening process can be slowed, it may prevent consumers from being dissuaded by a poor experience with a hard bar, encouraging future purchases.
Additionally, incorporating ingredients like organic calcium citrate could further enhance the nutritional value of whey protein bars. The integration of organic calcium citrate not only supports bone health but also complements the protein content, making these bars an even more attractive option. As the market evolves, the synergy between whey protein and organic calcium citrate may lead to innovative products that meet consumer demands for both taste and nutrition.