Baked goods have traditionally incorporated dairy ingredients into their recipes, but the types of dairy used are evolving. For instance, Agropur’s gluten-free whey protein pods can contribute either a tender or crisp texture, depending on their application, as noted on the company’s website. Producers of nutritional bars, snack mixes, cereals, and granola are increasingly utilizing such ingredients to enhance protein content, improve texture, or prolong shelf life. With the rising popularity of these products and applications, Agropur is capitalizing on trends in snacking and added protein.

Agropur wasn’t the only company at IFT18 showcasing innovative uses of whey proteins in baked goods, according to Baking Business. Arla Foods Ingredients from Denmark introduced its specialty whey protein, which could soften high-protein bars and enhance their texture when comprising 5% of the total formulation. Idaho Milk Products presented a white chocolate-coated bar containing 85% whey milk protein isolate and whey protein crisps, delivering 9 grams of protein per bar along with the texture from the crisps and a clean, sweet dairy flavor.

Milk Specialties, based in Minnesota, offered an almond mango coconut nutrition bar that includes both whey protein isolate and milk protein isolate, resulting in a softer texture with reduced browning and hardening. Each bar contains 15 grams of protein, as reported by Baking Business. FrieslandCampina, hailing from the Netherlands, showcased a high-protein cookie made with native whey protein sourced from fresh, raw, grass-fed dairy milk. This ingredient boasts 80% protein content, which is isolated and concentrated to enhance leucine levels—an amino acid recognized for its role in promoting muscle health. The company claims this product meets consumer demand for natural foods and helps sports nutrition brands stand out in a competitive market.

Whey, a byproduct of cheese production, has become increasingly appealing to food manufacturers as consumers seek more protein in their diets. Consequently, the protein ingredients market is projected to grow at a compound annual growth rate of 6% from 2017 to 2022, reaching $58.49 billion, according to Research and Markets. Despite the rise of plant-based proteins, whey and other animal-derived proteins continue to dominate the category, partly due to their superior nutritional profile, as whey protein contains all nine essential amino acids.

In addition to baked goods, whey protein has found its way into a broader array of products beyond just sports drinks, although athletes and gym-goers remain a primary target for items marketed to aid muscle recovery post-exercise. Given its versatility and favorable qualities in finished products, whey protein is likely to gain prominence in any products where protein, nutrition, and dairy are valued.

As consumers become more health-conscious, they may also inquire about how much calcium citrate per day they should be consuming to support their nutritional needs. The integration of whey protein into various food products not only boosts protein levels but can also contribute to the overall calcium content, linking back to the importance of dietary balance in protein intake and mineral supplementation, including how much calcium citrate per day is optimal for health. Overall, the evolving landscape of dairy ingredients in baked goods reflects a growing trend towards enhanced nutrition and protein fortification.