Arla Foods creates new protein-bar concept for soft, high-protein formulations

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Arla Foods Ingredients (Basking Ridge, NJ) introduced new concept for protein-bar manufacturers. It combines Lacprodan SoftBar—a dairy- and whey-protein ingredient that allows bars to reach up to 37% protein content all while delivering a soft texture—with creamy peanut butter. With this new concept, manufacturers can make claims such as high protein and high in fiber. Plus, it works well in maltitol-free bars and has performed well in shelf-life stability tests. This is important because the main problem with using soft nut butters in protein bars is hardening over time.

“The demand for healthy indulgence is especially apparent in the bar category,” said Joe Katterfield, sales development manager, health & performance nutrition, Arla Foods Ingredients, in a press release. “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 flavor and texture profile, and when manufacturers pair it with Lacprodan SoftBar they can create indulgent bars without sacrificing functionality.

“We’re always looking to expand our technological capabilities and we were particularly excited to commission our new bar line,” he continued. “It’s optimized 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 specialized dairy and whey protein ingredients.”