Related core topics: New products
Related topics: bakery, chewy, chocolate, clean label, ingredients, natural, protein, shelf life
Arla Foods Ingredients has introduced a new whey protein solution that stays soft for at least a year.
According to research, nearly half of US consumers purchased a high protein bar in the past month. However, due to textural deterioration during shelf life, it’s likely that many of the bars had lost their soft and chewy texture by the time they were eaten.
In response to this, Arla Foods Ingredients has developed Nutrilac PB-8420, a whey protein that ensures protein bars retain a cohesive texture for 12 months or more in ambient storage conditions. The ingredient is all-natural and derived from cows’ milk.
To showcase the new protein solution, Arla Foods Ingredients has created a 28% protein apple & coconut protein bar concept for sports nutrition applications.
The bar will be unveiled on Arla Foods Ingredients booth at IFT17 Food Expo in Las Vegas (26-28 June 2017).
Two more product concepts will make their debuts at IFT17:
Clean & Clear Protein Water – a non-viscous drink, ideal for post-exercise recovery and formulated with Lacprodan DI-9213, a natural whey protein isolate containing up to 8.5% protein.
Protein-Enriched Chocolate Cookie – made with Nutrilac YO-8075, a whey protein ingredient that delivers a crunchy texture. The product contains 20% protein per 100g.
Inge Lise Povlsen, senior category manager for bakery & beverages at Arla Foods Ingredients, says, “It’s no secret that protein can sometimes present formulation challenges. These solutions all address common problems with texture and taste, opening the door to new product development opportunities that will tap into the growing popularity of high protein products.
“Importantly, our ingredients are also 100% natural. Clean label and high protein are two of the industry’s biggest trends, but they are not mutually exclusive and with this portfolio of whey protein solutions, there is a major opportunity to cater to both at the same time.”
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