Arla Foods Ingredients introduces Lacprodan® TexturePro, a protein-based solution that ensures the bars remain soft until the end of their shelf life.
The sports bar category, which includes protein bars, has seen a period of strong growth. According to Euromonitor International, sales grew by an average of 7.8% per year between 2012 and 2017. The category has also become very competitive: the number of global new product launches grew by an average of 18% per year during the same period, according to the Innova database.
However, many protein bars are at high risk of developing an uncomfortably tough texture near the end of their shelf life. This can lead to consumer complaints to retailers and customers switching brands. But TexturePro offers a solution to this problem. In shelf-life tests, a protein bar with 5% of this new ingredient improved its texture by 45% and reduced its hardness by 60% after a period of 15 to 18 months compared to a bar made with standard whey protein.
Inge Lise Povlsen, Senior Category Manager at Arla Foods Ingredients, said: “With an increasing number of protein bars on the market, it is important to ensure that your product remains in the best possible condition throughout its shelf life. Consumers who have a negative experience with a product are unlikely to buy it again. “TexturePro makes it possible to maintain a nice soft texture in a protein bar with significantly less hardness, avoiding the risk of customer disappointment.”
Lacprodan® TexturePro is a unique, high-quality whey protein-based ingredient that provides a high amino acid content and is easily incorporated into existing protein bar recipes. It is produced in the European Union with milk from pasture-fed cows, is non-GMO, halal and kosher and contains no emulsifiers or additives. In addition to high protein bars, it is suitable for other products including low carb bars, high fiber bars and protein balls.
Fuente: Arla food ingredients