News ¦ IDM
Lacprodan SoftBar makes protein bars healthier without
compromising on indulgence (photo: Arla Foods Ingredients)
Arla Foods Ingredients
Arla Foods Ingredients has launched a new concept to
help manufacturers create protein bars that offer healthier
indulgence without compromising on functionality.
The protein bar category is forecast to grow at a CAGR of
6% between 2021 and 2025, largely because of demand
for tasty snacks that can quell “carb-cravings”. However,
there is a growing call on manufacturers to bridge the
gap between health and indulgence, with 55% of consumers
saying it is hard to find indulgent snacks they believe
As the bar category becomes more competitive, manufacturers
are looking for innovative ways to meet both
these needs. One increasingly featured ingredient is peanut
butter, which is familiar to consumers and offers indulgent
taste as well as melt-in-the-mouth texture.
However, the use of a soft nut butter base in protein
bars can result in issues such as the risk of hardening over
time, which can affect mouthfeel and shelf life. Arla Foods
Ingredients’ newest concept demonstrates how such challenge
can be overcome. It combines Lacprodan SoftBar – a
dairy and whey protein ingredient which allows bars to
reach up to 37% protein content as well as delivering a
soft texture – with creamy peanut butter.
The resulting bar delivers an indulgent eating
experience and offers manufacturers opportunities to
make claims such as high protein and high in fibre.