A new concept from Arla Foods Ingredients will help biscuit manufacturers tap into the high-protein and healthy indulgence trends while overcoming technical challenges.
According to Mintel, the number of sweet and savoury biscuit launches in North America and Europe featuring protein claims has 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 to overcome issues with unpleasant aftertaste and unattractive appearance, and qualifies for the EU high-protein claim.*
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 possible to combine a high-protein claim with an indulgent taste and texture, while overcoming technical challenges.”
The Whey-Pro Biscuit concept will be on show at Health Ingredients Europe (Frankfurt, 27-29 November). Arla Foods Ingredients (Stand 8A40) will also showcase Lacprodan® TexturePro, its high quality whey-protein ingredient that gives bars superior texture and softer bite for a longer shelf life.
*EU Regulation (EC) No 1924/2006: ‘A claim that a food is high in protein, and any claim likely to have the same meaning for the consumer may only be made where at least 20% of the energy value of the food is provided by protein.’