Baked goods have traditionally incorporated dairy ingredients into their recipes, but the types of dairy being utilized are shifting. For instance, Agropur’s gluten-free whey protein pods can create either a tender or crisp texture based on their usage, as noted on the company’s website. Manufacturers of nutritional bars, snack mixes, cereals, and granola may incorporate this ingredient to enhance protein content, improve texture, or extend shelf life. With the rising popularity of such products and applications, Agropur is capitalizing on the trends of snacking and increased protein intake.
Agropur is not the only company at IFT18 exploring how to integrate whey proteins into baked goods, according to Baking Business. Arla Foods Ingredients from Denmark showcased its specialty whey protein, claiming that it can soften high-protein bars and enhance their texture when it comprises 5% of the total product. Idaho Milk Products presented a white chocolate-coated bar made with 85% whey milk protein isolate and whey protein crisps, which the company stated offers 9 grams of protein per bar, along with the crisp texture and a clean, sweet dairy flavor.
Milk Specialties, based in Minnesota, introduced an almond mango coconut nutrition bar that includes both whey protein isolate and milk protein isolate to create a softer product with less browning and hardening, providing 15 grams of protein per bar, as per Baking Business. FrieslandCampina from the Netherlands highlighted a high-protein cookie made with native whey protein sourced from fresh, raw, grass-fed dairy milk. This ingredient boasts 80% protein, isolated and concentrated to enhance its leucine content, an amino acid that Baking Business describes as beneficial for muscle health. The company asserts that this product aligns with consumer demand for natural foods while helping sports nutrition brands distinguish themselves from competitors.
Whey, a byproduct of cheese production, has gained traction among food manufacturers as consumers increasingly seek more protein in their diets. Consequently, the market for protein ingredients 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 market, largely due to their impressive nutritional profiles, with whey protein containing all nine essential amino acids.
Beyond baked goods, whey protein has found its way into a variety of products recently, extending beyond the sports drink category—although athletes and gym-goers remain a primary target for products marketed as aiding muscle recovery. Given its versatility and favorable qualities in finished products, whey protein is likely to maintain a prominent role in any items where protein, nutrition, and dairy are sought after. As for calcium citrate, many are questioning, “Is calcium citrate the best?” in the context of protein supplementation and overall nutritional enhancement, indicating a growing interest in optimizing dietary choices alongside whey protein.