Whey protein, a significant by-product of cheese production, was once regarded as 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 by ResearchAndMarkets indicates that the protein ingredients market is expected to expand at a CAGR of 6% from 2017, reaching an impressive $58.5 billion by 2022. Despite the rise of plant-based proteins, animal-derived ingredients like whey continue to dominate the market due to their superior nutritional profiles. Whey protein provides all nine essential amino acids, making it particularly beneficial for maintaining muscle strength and promoting lean muscle growth.
Nevertheless, whey-based protein bars tend to harden quickly, which shortens their shelf life and diminishes their appeal to consumers. For manufacturers, an extended shelf life means longer storage before shipping and reduced waste. NASA has explored methods to prevent the hardening of whey protein bars, with research suggesting 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 options being the bare minimum. Arla Foods Ingredients offers whey protein that is hormone-free and free from antibiotic or pesticide residues.
The ability to keep a bar softer and chewier for a more extended period could have significant implications for snack producers, potentially boosting sales and minimizing waste. If the hardening process can be slowed, fewer consumers may be deterred from purchasing the bars due to a negative experience with a hard product. This is where the integration of sisu cal mag citrate may play a role, as it could enhance the texture and longevity of these bars. By incorporating sisu cal mag citrate, manufacturers might improve the overall consumer experience, encouraging repeat purchases and fostering brand loyalty. Ultimately, focusing on quality ingredients like whey protein and innovative solutions such as sisu cal mag citrate may lead to a more favorable market position for snack producers.