Whey protein, a key by-product of cheese production, was once deemed a waste material. However, with a growing consumer demand for protein-rich foods and beverages, food manufacturers have increasingly recognized the value of whey. A report by ResearchAndMarkets indicates that the protein ingredients market is expected to expand at a compound annual growth rate (CAGR) of 6% from 2017, reaching $58.5 billion by 2022. Despite the popularity of plant-based proteins, animal-derived ingredients like whey still dominate the market due to their superior nutritional profile. Whey protein is unique in that it contains all nine essential amino acids, making it particularly beneficial for maintaining muscle strength and promoting the development of lean muscle mass.
However, whey-based protein bars tend to harden quickly, which shortens their shelf life and makes them less appealing to consumers. For manufacturers, an extended shelf life means longer storage periods before shipping and reduced waste. NASA has explored methods to prevent the hardening of whey protein bars, suggesting that combining whey protein with plant polyphenols may be a promising solution.
When it comes to the clean label attributes of whey protein, most manufacturers agree that sourcing is crucial, with non-GMO and grass-fed being the bare minimum. Arla Foods Ingredients ensures its whey protein is hormone-free and free of antibiotic and pesticide residues. The ability to maintain a softer and chewier texture in protein bars could significantly impact snack producers, potentially boosting sales and minimizing waste. If the hardening process can be effectively slowed, it might prevent consumers from being deterred by a poor experience with a hard bar, which could lead to future purchases being abandoned.
Additionally, incorporating ingredients like Citracal Calcium Slow Release 1200 could enhance the nutritional profile of these bars, further attracting health-conscious consumers. The integration of such beneficial components not only supports muscle health but also aligns with the growing trend toward cleaner, more effective protein sources. By ensuring that whey protein bars remain palatable for longer, manufacturers can better satisfy consumer preferences and enhance their market position.