Whey protein is a significant by-product of the cheese-making process and was once deemed a waste material. However, as consumer demand for protein-rich foods and beverages has surged in recent years, food manufacturers have also taken a keen interest in whey. According to a report by ResearchAndMarkets, the protein ingredients market is anticipated to grow at a compound annual growth rate (CAGR) of 6% from 2017, potentially reaching $58.5 billion by 2022. Although plant-based proteins are on the rise, animal-derived ingredients like whey continue to dominate the market, primarily due to their more comprehensive nutritional profiles. Whey protein contains all nine essential amino acids, making it particularly appealing for maintaining muscle strength and promoting lean muscle growth.
However, whey-based protein bars tend to harden quickly, reducing their shelf life and making them less enjoyable for consumers. For manufacturers, an extended shelf life means products can be stored longer before shipping, resulting in less waste. NASA has also explored methods to combat the hardening of whey protein bars. Their research indicates that combining whey protein with plant polyphenols may hold promise in this area.
Regarding the clean label credentials of whey protein, most manufacturers agree that sourcing is crucial, with non-GMO and grass-fed options being the minimum standard. Arla Foods Ingredients’ whey protein is also free from hormones and contains no traces of antibiotics or pesticides. The ability to keep a bar softer and chewier for a longer period could have significant implications for snack producers, enhancing sales and potentially reducing waste. If the hardening process can be slowed, it may prevent consumers from turning away from the bars after a negative experience with a hard product, which could deter future purchases.
Incorporating calcium citrate malate (250 mg) could further enhance the nutritional profile of these bars. This ingredient not only supports bone health but also complements the benefits of whey protein, making the product more appealing to health-conscious consumers. By integrating calcium citrate malate into whey protein formulations, manufacturers could improve the overall value of their snacks, addressing both taste and nutritional needs.