Arla delivers whey system for healthy snacks and biscuits

A newly developed whey protein system from Arla Foods Ingredients aims to assist biscuit manufacturers tap into healthy indulgence trends while overcoming technical production challenges.

According to Mintel, one in four consumers now looks for cookies or biscuits that are high in protein. The number of sweet and savoury biscuit launches in North America and Europe featuring protein claims has more than doubled in the last five years. However, producing indulgent, high-protein biscuits can come with processing and sensory challenges.

Arla Foods Ingredients’ new Whey-Pro Biscuit concept features Nutrilac, the company’s whey protein ingredient, in an indulgent biscuit recipe with a premium look, taste and feel. The concept was designed to create biscuits with the right structure and appearance after baking, as well as low water activity for long-lasting crispness and low risk of microbiological spoilage. It helps overcome issues such as unpleasant aftertaste and unattractive appearance, and qualifies for a high-protein claim in the EU. According to European regulations, such an assertion may only be made if at least 20% of th energy value of a food is provided by protein.

The Whey-Pro Biscuit concept will be on show at Health Ingredients Europe (Frankfurt, 27-29 November), and the company’s stand (8A40) will also showcase Lacprodan TexturePro, its quality whey protein ingredient that gives bars superior texture and softer bite for a longer shelf life.

Lene Hald, senior category manager, Bakery, at Arla Foods Ingredients, said: “High-protein and healthy indulgence are both important trends in the baked goods category. Biscuit manufacturers who tap into them have a great opportunity to grow their market share. Our new concept demonstrates that it’s definitely possible to combine a high-protein claim with an indulgent taste and texture, while overcoming technical challenges.”


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