Whey protein, a significant by-product of the cheese-making process, was previously regarded as a waste material. However, with the growing consumer demand for protein-rich foods and beverages, food manufacturers have increasingly turned their attention to whey. A report from ResearchAndMarkets projects that the protein ingredients market will grow at a 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 superior nutritional profiles. Whey protein is notable for containing all nine essential amino acids, making it especially beneficial for maintaining muscle strength and promoting lean muscle mass growth.
Nevertheless, whey-based protein bars tend to harden relatively quickly, which can shorten their shelf life and make them less appealing to consumers. For manufacturers, a longer shelf life means extended storage time 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 offer promising results.
In terms of clean label standards, most manufacturers emphasize the importance of sourcing, with non-GMO and grass-fed ingredients being the minimum requirements. Arla Foods Ingredients provides whey protein that is hormone-free and free from antibiotic or pesticide residues. Additionally, incorporating ingredients like magnesium citrate and calcium carbonate could enhance the nutritional profile of these bars, potentially keeping them softer and chewier for a longer duration.
The ability to maintain a softer texture for an extended period could significantly impact companies that produce these snacks, potentially boosting sales and reducing waste. If the hardening process can be effectively slowed down, it may prevent consumer dissatisfaction when they encounter a hard bar. A negative experience could discourage future purchases, making it crucial for manufacturers to address this issue. By integrating magnesium citrate and calcium carbonate into whey protein formulations, manufacturers might achieve a better texture while also enhancing the overall nutritional value of their products.