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Protein Bars In Three Different Ways

New ways to meet consumer expectations
Sports protein bars are in high demand. Since 2014, there has been a 21% increase in the compound annual growth rate (CAGR) for global product launches of protein bars. What’s driving this growth? One of the key drivers is that consumers are increasingly making food choices that are healthier, more convenient and able to meet their specific needs.

Protein bars are being favoured by consumers across a wide variety of occasions including using them for meal replacement, on-the-go snacking or as an easy way to increase total protein intake to support their balanced diet.

Higher-quality protein, high protein content, low sugar and premium ingredients are favoured by savvy consumers who are increasingly mindful of what they eat. Delivering a high-quality protein bar with good taste and texture can often be complicated by these additional expectations. Now, we offer three protein bar solutions to help you create a final product that stands out in the marketplace and appeals exactly to what consumers are demanding.

Take maltitol away, ensure the same bar texture can stay
With this new bar solution, you can formulate protein bars that are sugar-free without using the sugar alternative, maltitol, which can cause digestive disturbances. When maltitol is replaced by better tolerated alternatives such as polydextrose and erythritol, Lacprodan® TexturePro ensures that the same texture can be maintained in your bar. It is now possible to produce a bar that will be better tolerated by individuals who experience these digestive disturbances, without asking them to compromise on taste or texture.

View this product at arlafoodsingredients.com
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