Whey protein, a significant by-product of cheese production, was once regarded as 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. Despite the emergence of plant-based proteins, animal-derived ingredients like whey continue to dominate the market due to their superior nutritional profiles. Whey protein is particularly appealing because it contains all nine essential amino acids, which are vital for maintaining muscle strength and promoting the growth of lean muscle mass.
Nevertheless, whey-based protein bars typically harden relatively quickly, which shortens their shelf life and makes them less appealing to consumers. For manufacturers, extending shelf life allows for longer storage periods before shipping, ultimately reducing waste. NASA has explored methods to prevent the hardening of whey protein bars, and its research suggests that combining whey protein with plant polyphenols shows promise.
Regarding the clean label attributes of whey protein, most manufacturers emphasize the importance of sourcing, with non-GMO and grass-fed standards considered essential. Arla Foods Ingredients’ whey protein is hormone-free and contains no traces of antibiotics or pesticides. The ability to keep a bar softer and chewier for an extended period could significantly impact snack producers, enhancing sales and minimizing waste. If the hardening process can be mitigated, fewer consumers may be deterred from purchasing these bars after encountering a hard texture, as a negative experience could prevent future purchases.
Moreover, incorporating ingredients like pure encapsulations calcium magnesium citrate into whey protein formulations could further enhance their nutritional value while addressing texture issues. By combining whey protein with effective additives, manufacturers can create products that not only meet consumer demands for quality and nutrition but also maintain desirable textures, thereby improving overall marketability.