Arla Foods Ingredients has launched a new protein bar allowing brands to raise the protein content of their bars – including mass, filling and coating – without having to increase size or compromise on taste or texture.
80% of consumers have expressed they are interested in protein – up from 69% in 2014 – driving an increase in protein bars in retail outlets. Most have a more uniform mass than confectionery options, which can offer a variety of layered textures; a challenge where texture is a major informant on consumer purchasing decisions.
The new recipe from Arla Foods is based on high-quality whey and milk protein ingredients from the company’s Lacprodan range. The rich chocolate retains its flavour and softness throughout shelf life and offers 30% of protein per bar, meaning the company can make high protein claims. As a ‘plug and play’ solution, it can be used by brands as the basis for their own formulations.
“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,” explained Laima Liepinyte, Sales Development Manager, Health & Performance Nutrition at Arla Foods. “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.”
The new concept will be launched 15 September in a webinar hosted by Arla Foods Ingredients in partnership with Nutrition Integrated.
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Editor, International Confectionery
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