Arla Foods launches high protein biscuit concept that overcomes fortification challenges

By Gill Hyslop contact

- Last updated on GMT

Arla Food Ingredients has launched the Whey-Pro high protein biscuit
Arla Food Ingredients has launched the Whey-Pro high protein biscuit

Related tags: Arla food ingredients, Protein, Biscuits

Arla Foods Ingredients will be showcasing a new high protein biscuit concept that overcomes the technical challenges associated with protein fortification at Health Ingredients Europe next week.

According to Arla, the Whey-Pro Biscuit – which contains Nutrilac, the company’s whey protein ingredient – is made from a recipe that creates a biscuit with a premium look, taste and feel.

The company claimed the development will allow manufacturers to capitalize on the demand for protein, with a quarter of consumers now looking for cookies or biscuits that are high in protein, according to Mintel.

The market research also noted the number of sweet and savory biscuit launches in the US and Europe that feature protein claims has increased in the last five years by more than 100%.

However, producing indulgent high protein biscuits often present manufacturers with processing and sensory challenges.

Overcomes issues

Arla said 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.

According to EU Regulation (EC) No 1924/2006, a high protein claim can only be made where at least 20% of the energy value of the food is provided by protein.

It helps overcome issues such as unpleasant aftertaste and unattractive appearance, and qualifies for a high-protein claim in the EU.

“High-protein and healthy indulgence are both important trends in the baked goods category,” ​said Lene Hald, senior category manager, Bakery, at Arla Foods Ingredients.

“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.”

Arla will showcase the Whey-Pro Biscuit concept – as well as its Lacprodan TexturePro whey protein, which it claims gives protein bars a ‘superior texture and softer bite’ – at Health Ingredients Europe, to be held in Frankfurt, Germany, from November 27-29.

Related topics: R&D, Ingredients, Snacks, Cereal & Cereal Bars

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1 comment

Are dairy and whey proteins viable ingredients in the looming carbon tax era?

Posted by Stuart,

I know that dairy companies have to keep promoting new ingredients but can product formulators really afford to take a chance incorporating whey protein and milk proteins like sodium caseinate in their products whether they are biscuits or drinks?

We know that dairy cows and beef cattle belch methane out their mouths and that these animals are a significant source of methane and leading cause of climate change. Methane is a greenhouse gas that is 25X more powerful than CO2 in trapping heat. If, when, a carbon tax comes in, the methane tax should be up to 25X more. Obviously, that will affect the price of methane-sourced ingredients like dairy.

More importantly, as climate change awareness rises, the consuming public is going to become more and more aware of the negative effects of methane-sourced dairy ingredients and products and will be looking to avoid buying any products containing these. With or without a methane tax, dairy ingredients like whey and caseinates are a risky proposition for product formulators to use for products. Substitution with non-dairy ingredients would eliminate this risk.

Sorry, I love dairy, cheese and milk and I have vanilla whey protein in my pantry but I don't see how these ingredients have a future in the emerging climate change world that is becoming more obvious every year. Product formulators: please take this into account if you're concerned about climate change's effect on your products, and on the world.

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