VIBY, DENMARK — Arla Foods Ingredients has developed Nutrilac PB-8420, a whey protein that has been shown to ensure protein bars retain an indulgent cohesive (chewy) texture for 12 months or more in ambient storage conditions, the Viby-based company said June 15. The ingredient is derived from cows’ milk.
Arla Foods Ingredients will showcase the new ingredient in a 28% protein apple and coconut bar at the IFT17, the Institute of Food Technologists’ annual meeting and food exposition June 26-28 in Las Vegas.
Arla will feature two other product concepts at the I.F.T. event. A water product that is up to 8.5% protein will feature Lacprodan DI-9213, a whey protein isolate. A protein-enriched chocolate cookie will be made with Nutrilac YO-8075, a whey protein ingredient.
“It’s no secret that protein can sometimes present formulation challenges,” said Inge Lise Povlsen, senior category manager for bakery and beverages at Arla Foods Ingredients. “These solutions all address common problems with texture and taste, opening the door to new product development opportunities that will tap into the growing popularity of high protein products.
“Importantly, our ingredients are also 100% natural. Clean label and high protein are two of the industry’s biggest trends, but they are not mutually exclusive, and with this portfolio of whey protein solutions, there is a major opportunity to cater to both at the same time.”
