New Arla Foods Ingredients concept opens doors to protein bar innovation

DENMARK – Arla Foods Ingredients has launched a new concept demonstrating how protein bar manufacturers can improve nutritional profile without compromising on taste or texture.

Created using customized whey protein solution Lacprodan^® EasyBar, it delivers up to 40% high-quality protein in a convenient 18g serving.

Containing just eight ingredients, it is also high in fiber, with no added sugar or fat, and no maltitol.

All these features meet a growing market need. Ninety per cent of global consumers now consider snacking an essential part of their daily routine, with health increasingly influencing their choices.

Additionally, the concept avoids the textural deterioration that can affect protein bars, maintaining stable softness over a two-year shelf life without the need for additional fat or water-binding ingredients like collagen.

Peter Schouw Andersen, Senior Director, Performance Nutrition at Arla Foods Ingredients, said: “We’ve created this concept to respond to the biggest trends in the protein bar market. Taste and texture are still king but health considerations are increasingly important – for younger consumers in particular.

“Easy Bite meets all these needs, offering a high-protein, low-fat, fiber-rich option that retains its softness without the need for a long ingredients list. We hope it will create exciting new opportunities for protein bar innovation.”

Additionally, Arla Foods Ingredients will showcase two other concepts: A protein soda that responds to the ‘better-for-you’ soft drinks trend.

Featuring specialty whey protein ingredient Lacprodan_® BLG-100, it contains 10g of high-quality protein and no sugar.

Second is refreshed in seconds, a concept that demonstrates the benefits of Lacprodan^® ISO.RefreshShake – the latest addition to Arla Foods Ingredients’ portfolio of high-quality whey protein isolates for clear shakes.

It delivers 20g of protein per 300 ml/10 oz serving, and offers quick foam breakdown as well as refreshing taste.

Arla Foods Ingredients unveils zero-whey waste dairy solution

Recently, the company launched a maximum yield, no acid whey concept that demonstrates how acid whey can be eliminated from the strained dairy production process to enhance efficiency and maximise yield.

According to the company, on a traditional processing line for strained dairy products, two-thirds of the milk used is typically filtered off as acid whey. This represents a significant loss of productivity and nutrients, and also creates disposal challenges and costs for manufacturers.

The new concept showcases Arla Foods Ingredients’ Nutrilac HighYield range of milk proteins as an innovative, no-waste solution for dairy producers.

Adding NutrilacHighYield prior to fermentation enables dairies to omit the acid-whey separation or filtration steps, resulting in zero acid whey and 100% milk yield.

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