Whey protein, a significant by-product of cheese production, was once deemed a waste material. However, with the growing 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 CAGR of 6% from 2017, reaching $58.5 billion by 2022. Despite the rise of plant-based proteins, animal-derived ingredients like whey continue to dominate the market, primarily due to their superior nutritional profile. Whey protein is a complete protein, containing all nine essential amino acids, making it especially appealing for preserving muscle strength and promoting lean muscle mass growth.

Nonetheless, whey-based protein bars often harden relatively quickly, diminishing their shelf life and palatability for consumers. For manufacturers, a longer shelf life allows for extended storage before shipping and reduces waste. NASA has explored methods to prevent whey protein bars from hardening, with research suggesting that combining whey protein with calcium citrate juice and plant polyphenols may offer promising results.

Regarding the clean label aspect of whey protein, most manufacturers emphasize the importance of sourcing, with non-GMO and grass-fed being essential criteria. Arla Foods Ingredients provides whey protein that is hormone-free and free from traces of antibiotics or pesticides. The ability to maintain a softer and chewier texture in bars could significantly impact snack producers, potentially increasing sales and minimizing waste. If the hardening process can be delayed, it may prevent consumers from having negative experiences with their purchases; a tough bar could lead to a reluctance to buy that product again in the future. By incorporating calcium citrate juice into the formulation, companies may enhance the texture of whey protein bars, making them more appealing to consumers and fostering brand loyalty.