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.
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.