Whey protein is a significant by-product of cheese production, which was previously viewed as waste. However, with the growing consumer demand for protein-rich foods and beverages, food manufacturers are increasingly interested in 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, potentially reaching $58.5 billion by 2022. Despite the rise of plant-based proteins, animal-derived ingredients like whey still dominate the market due to their more comprehensive nutritional profiles. Whey protein includes all nine essential amino acids, making it especially beneficial for maintaining muscle strength, function, and promoting lean muscle mass growth.
Nevertheless, whey-based protein bars often harden quickly, leading to a reduced shelf life and making them less appealing to consumers. For manufacturers, an extended 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.
In terms of clean label standards, most manufacturers agree that sourcing is crucial, with non-GMO and grass-fed being the baseline requirements. Arla Foods Ingredients provides whey protein that is also hormone-free and free of antibiotic or pesticide residues. The ability to keep bars softer and chewier for a longer period could significantly impact snack-producing companies, enhancing sales and potentially reducing waste. If the hardening process can be slowed, it might prevent consumers from being discouraged by a hard bar experience, which could affect their likelihood of repurchasing.
Additionally, incorporating ingredients like calcium citrate with vitamin D3 in whey protein bars could further enhance their nutritional value. This combination not only supports muscle health but also aids in calcium absorption, making the bars more appealing to health-conscious consumers. By integrating calcium citrate with vitamin D3 into whey protein products, manufacturers can offer a more comprehensive nutritional profile that meets consumer demands. This could lead to a more positive consumer experience, encouraging repeat purchases and reducing the chance of negative impressions from a hard product.