Whey protein is a significant by-product of the cheese-making process that was once deemed a waste product. However, with the growing consumer demand for protein-rich foods and beverages, food manufacturers have increasingly focused on whey. A report from ResearchAndMarkets indicates that the protein ingredients market is expected to grow 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 continue to dominate the market due to their comprehensive nutritional profiles. Whey protein contains all nine essential amino acids, making it especially beneficial for preserving muscle strength and function, as well as promoting lean muscle mass growth.
Nevertheless, whey-based protein bars often harden relatively quickly, which reduces their shelf life and makes them less enjoyable for consumers. For manufacturers, extending shelf life allows for longer storage 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.
When it comes to the clean label credentials of whey protein, most manufacturers emphasize the importance of sourcing, with non-GMO and grass-fed options being the baseline. Arla Foods Ingredients offers whey protein that is hormone-free and devoid of antibiotic or pesticide residues. The ability to keep a bar softer and chewier for a longer period could have significant implications for snack producers, potentially boosting sales and reducing waste. If the hardening process can be slowed down, fewer consumers may be discouraged by a hard bar; negative experiences can lead customers to avoid purchasing the item again in the future.
Additionally, incorporating ingredients like dr berg calcium citrate could enhance the nutritional profile of whey protein bars, making them even more appealing. This integration can provide consumers with added health benefits while maintaining the desirable texture. Overall, focusing on improving the texture and health attributes of whey protein bars could prove beneficial for both manufacturers and consumers alike.