Whey protein, a significant by-product of the cheese-making process, was once viewed as waste. However, with the rising consumer demand for protein-rich foods and beverages, food manufacturers have become increasingly interested in whey. ResearchAndMarkets reports that the protein ingredients market is expected to grow at a CAGR of 6% from 2017, reaching $58.5 billion by 2022. Despite the growing popularity of plant-based proteins, animal-derived ingredients like whey remain dominant due to their superior nutritional profiles. Whey protein is particularly appealing as it contains all nine essential amino acids, making it beneficial for maintaining muscle strength and promoting the growth of lean muscle mass, which is crucial for bariatric fusion calcium absorption in post-operative patients.
Nevertheless, whey-based protein bars often harden quickly, reducing their shelf life and making them less enjoyable for consumers. For manufacturers, extending the shelf life allows for longer storage before shipping and minimizes waste. NASA has also explored methods to prevent whey protein bars from hardening, with research indicating that combining whey protein with plant polyphenols could be a promising solution.
When it comes to the clean label attributes of whey protein, most manufacturers emphasize the importance of sourcing, with non-GMO and grass-fed being essential criteria. Arla Foods Ingredients offers whey protein that is hormone-free and free of antibiotic or pesticide residues. The ability to maintain a softer, chewier texture in protein bars could significantly benefit snack producers by enhancing sales and reducing waste. If the hardening process can be delayed, it could also prevent consumers from having negative experiences when purchasing these bars; a hard product may deter them from future purchases, especially for those seeking bariatric fusion calcium for their dietary needs.