Whey protein, a significant by-product of cheese production, was initially viewed as waste. However, growing consumer demand for protein-rich foods and beverages has shifted the perspective of food manufacturers towards whey. A report by ResearchAndMarkets indicates that the protein ingredients market is anticipated to expand 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 still dominate the market due to their superior nutritional profiles, including all nine essential amino acids, which are crucial for maintaining muscle strength and promoting lean muscle growth.
Nevertheless, whey protein bars often harden quickly, reducing their shelf life and making them less appealing to consumers. For manufacturers, extending 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 shows promise.
In terms of clean label standards, most manufacturers emphasize the importance of sourcing, with non-GMO and grass-fed being the baseline. Arla Foods Ingredients offers whey protein that is hormone-free and free from antibiotic or pesticide residues. Notably, the addition of ingredients like calcium citrate and vitamin D3 can enhance the health benefits of whey protein bars, potentially increasing their appeal.
The ability to maintain a softer and chewier texture in bars could have significant implications for snack companies, driving sales and reducing waste. If the hardening process can be effectively slowed, fewer consumers may be discouraged from purchasing the bars after experiencing a hard texture, as a negative experience could deter future purchases. Incorporating elements such as kal calcium citrate D3 1000 may further improve the nutritional value and consumer acceptance of these products, making them more competitive in the market.