Arla Foods Ingredients has released a new concept for protein bar manufacturers, which aims to enable healthier indulgence without compromising on functionality.
The ingredient combines Lacprodan SoftBar – a dairy and whey protein ingredient which allows bars to reach up to 37% protein content, while giving them a soft texture – with creamy peanut butter.
Developed at the Arla Foods Ingredients Application and Technology Science Centre, the new concept allows manufacturers to make claims such as ‘high protein’ and ‘high fibre’. The company says that Lacprodan SoftBar works in maltitol-free bars and has performed well in shelf-life stability tests.
Joe Katterfield, sales development manager, health & performance nutrition at Arla, said: “The demand for healthy indulgence is especially apparent in the bar category. Nutritional value, protein content, in particular, is more important than ever, but products that don’t deliver an enjoyable consumer experience won’t be purchased a second time – especially when there are so many alternatives available”.
“Peanut butter is a great choice because of its flavour and texture profile, and when manufacturers pair it with Lacprodan SoftBar they can create indulgent bars without sacrificing functionality.”
Katterfield continued: “We’re always looking to expand our technological capabilities and we were particularly excited to commission our new bar line”.
“It’s optimised to replicate industrial mixing, extrusion and enrobing processes, as well as flow-wrapping into the wrapper, and it will increase our understanding of the production processes used by the industry today.”
“This will further improve the expert support we offer bar manufacturers and reinforce our position as the go-to partner for specialised dairy and whey protein ingredients.”
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