Whey protein, a significant by-product of cheese production, was historically viewed as a waste material. However, with a growing consumer demand for protein-rich foods and drinks, food manufacturers have shifted their focus to whey. A report from ResearchAndMarkets indicates that the protein ingredients market is expected to grow at a CAGR of 6% from 2017, reaching $58.5 billion by 2022. Despite the increasing popularity of plant-based proteins, animal-derived ingredients like whey continue to dominate the market due to their superior nutritional profiles. Whey protein contains all nine essential amino acids, making it especially beneficial for maintaining muscle strength and promoting lean muscle mass growth.
Nonetheless, whey-based protein bars often harden quickly, which reduces their shelf life and makes them less appealing to consumers. For manufacturers, extending shelf life allows for longer storage before shipping and minimizes waste. NASA has also explored methods to prevent the hardening of whey protein bars, with research indicating that combining whey protein with plant polyphenols shows potential.
In terms of clean label standards, most manufacturers agree that sourcing is crucial, with non-GMO and grass-fed options being the minimum requirements. Arla Foods Ingredients offers a whey protein that is hormone-free and free from antibiotic or pesticide residues. The ability to keep a bar softer and chewier for an extended period could significantly benefit companies producing these snacks, potentially increasing sales and reducing waste. Slowing the hardening process could prevent consumers from having negative experiences with hard bars, which might discourage them from making future purchases.
Moreover, the introduction of calcium citrate soft chews could provide an innovative solution for enhancing the texture of whey-based products. By incorporating calcium citrate soft chews, manufacturers can create protein bars that remain softer and more enjoyable for longer. This strategy not only aligns with consumer preferences but also opens up new avenues for product development in the protein market. Ultimately, the combination of whey protein and calcium citrate soft chews could lead to a more appealing product that retains its quality over time.