For global consumers, being able to indulge in their food cravings, despite these being technically bad for their health. Hence there is a demand for indulgent snacks that are healthy, functional, without scrimping on taste too. One of which is protein bars, with its industry expected to grow at CAGR of 6% from 2021 to 2025.

This type of healthy indulgence features the peanut butter as a common ingredient, because of its tastiness. However, because of its soft nut butter base, the protein bar tends to harden over time. This causes a difference in texture, taste and a shortened shelf life.

To improve their line of protein bars, Arla Foods Ingredients combined Lacprodan® SoftBar with creamy peanut butter. Incorporating the dairy and whey protein ingredient results in products that have 37% protein content and higher levels of fibre. The ingredient can be used in malitol-free bars and extends the shelf life too.

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

Lacprodan® SoftBar is manufactured by the Arla Foods Ingredients Application & Technology Science Centre.