Wednesday, August 31, 2022

Arla Foods Ingredients has developed a plug and play solution to help manufacturers create indulgent bars with high protein content in every layer.

With 80% of consumers saying they are interested in protein (up from 69% in 2014)¹, protein bars are increasingly common in retail outlets.

However, most have a more uniform mass than indulgent confectionery options, which can offer a wider variety of layered textures. This is a challenge in the increasingly saturated bar market, where texture is a major driver of consumer purchasing decisions.

Now Arla Foods Ingredients has launched a protein bar concept that allows brands to raise the protein content of every part of their bars – including the mass, filling and coating – without increasing size or compromising on taste or texture.

The new recipe is based on high-quality whey and milk protein ingredients from the company’s Lacprodan^® range. It ensures that rich chocolate mass retains its flavour and softness throughout shelf life and offers 30% protein per bar, allowing for high-protein claims. As a “plug and play” solution, it can be used by brands as it is or as the basis for their own formulations.

Laima Liepinyte, Sales Development Manager, Health & Performance Nutrition at Arla Foods Ingredients, said: “In the crowded bar market, manufacturers need to capture the attention of consumers seeking high-protein options that are just as appealing as their confectionery counterparts. With Lacprodan^® ingredients, they can create multi-layer protein bars with a palette of textures and a soft, light and creamy mouthfeel. As well as delivering pathways to success for wellness-focused manufacturers, this new concept opens new doors for high-protein confectionery products.”

The new concept will be launched on September 15^th in a webinar hosted by Arla Foods Ingredients in partnership with Nutrition Integrated: https://bit.ly/3AuJ5y9

It will also be showcased at SupplySide West, Las Vegas, on 2^nd and 3^rd November.

¹ HealthFocus International, 2020 Global Trend Study