Arla introduces concept for indulgent and healthy protein bars

24-Aug-2021

There is a growing call on manufacturers to bridge the gap between health and indulgence, with 55% of consumers saying it is hard to find indulgent snacks they believe are healthy

Arla Foods Ingredients has launched a concept for protein bars designed to enable healthier indulgence without compromising on functionality.

There is a growing call on manufacturers to bridge the gap between health and indulgence, with 55% of consumers saying it is hard to find indulgent snacks they believe are healthy. As the category becomes more competitive, manufacturers are looking for ways to meet both these needs, Arla suggests.

One potential ingredient is peanut butter, which is familiar to consumers and offers indulgent taste as well as melt-in-the-mouth texture. However, the use of a soft nut butter base in protein bars can result in issues such as the risk of hardening over time, which can affect mouthfeel and shelf life. Arla’s concept is designed to overcome this challenge. It combines Lacprodan SoftBar, a dairy and whey protein ingredient which the company says allows bars to reach up to 37% protein content while delivering a soft texture with peanut butter.

The concept enables manufacturers to make claims such as high protein and high in fibre. It works in maltitol-free bars and has performed well in shelf-life stability tests, the company says.

Joe Katterfield, Sales Development Manager, Health & Performance Nutrition, at Arla Foods Ingredients, 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.”

The new concept can be used by manufacturers as it is, or as a basis for recipes with different flavour combinations or nut butter varieties. It was developed at the company’s Application & Technology Science Centre, the facilities of which now include a protein bar pilot production line.

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Joe Katterfield added: “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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