When formulating a bar, there are some consistent challenges in achieving the right taste, texture, shelf life, and nutritional profile. How do functional proteins help address these primary issues?
We’ve developed innovative ingredients solutions to address the most common bar challenges from the inside out. We have functional proteins that can address bars that might be too sticky, lose shape or are too brittle. We have proteins that address shelf life, can be used with less sugar, and we have developed optimized blends of dairy and plant based proteins. With extensive experience from so many challenges, we have broadened our portfolio of protein ingredients to demonstrate how different protein can be used in different components of the bar from the coating to the core, and to layering systems like caramel, fruits and nut butters. All of this research has resulted in maximum nutritional value without a compromise to taste, texture or format.