answer caret-left caret-right close-large facebook hamburger linkedin mail password question repeat-password thumb triangle twitter username youtube circle-right trending search checkmark pin alert

Protein in Every Layer: Arla Foods Ingredients Launches New Solution for Bars

Protein in Every Layer:  Arla Foods Ingredients Launches New Solution for Bars

Arla Foods Ingredients has developed a plug and play solution to help manufacturers create indulgent bars with high protein content in every layer

With 80% of consumers saying they are interested in protein (up from 69% in 2014)1, protein bars are increasingly common in retail outlets.

However, most have a more uniform mass than indulgent confectionery options, which can offer a wider variety of layered textures. This is a challenge in the increasingly saturated bar market, where texture is a major driver of consumer purchasing decisions.

Now Arla Foods Ingredients has launched a protein bar concept that allows brands to raise the protein content of every part of their bars – including the mass, filling and coating – without increasing size or compromising on taste or texture.

protein in mass, filling and coating; protein in three layers

The new recipe is based on high-quality whey and milk protein ingredients from the company’s Lacprodan® range. It ensures that rich chocolate mass retains its flavour and softness throughout shelf life and offers 30% protein per bar, allowing for high-protein claims. As a “plug and play” solution, it can be used by brands as it is or as the basis for their own formulations.

Laima Liepinyte, Sales Development Manager, Health & Performance Nutrition at Arla Foods Ingredients, said:

“In the crowded bar market, manufacturers need to capture the attention of consumers seeking high-protein options that are just as appealing as their confectionery counterparts. With Lacprodan® ingredients, they can create multi-layer protein bars with a palette of textures and a soft, light and creamy mouthfeel. As well as delivering pathways to success for wellness-focused manufacturers, this new concept opens new doors for high-protein confectionery products.”


HealthFocus International, 2020 Global Trend Study

 
Want to know more?
Ask industry experts in Biscuit People TechTalks section.
Read more from News
Read all
Ammeraal Beltech Introduces New Conveyor Belts for Bucket Elevators
Ammeraal Beltech Introduces New Conveyor Belts for Bucket Elevators
in
News
Ammeraal Beltech, global leader in providing conveying solutions, announces the launch of a new range of plied synthetic PVC covered belts for bucket...
KPM Analytics Announces First Alveograph for Whole Wheat Flour and Dough Analysis
KPM Analytics Announces First Alveograph for Whole Wheat Flour and Dough Analysis
in
News
KPM Analytics announced today a new version of its CHOPIN Technologies Alveolab® functional and rheological dough analyzer used by bakeries, as well a...
Reading Thermal Digital Air Velocity Sensor
Reading Thermal Digital Air Velocity Sensor
in
News
Reading Thermal, the leading brand of measurement data logging systems by Reading Bakery Systems (RBS), has announced the release of a new SCORPION® 2...
Looks like you don’t have a subscription to do that. Want to upgrade?
Upgrade subscription