date:Aug 25, 2021
tter base in protein bars can result in issues such as the risk of hardening over time, which can affect mouthfeel and shelf life.
One increasingly featured ingredient is peanut butter, which is familiar to consumers and offers indulgent taste as well as melt-in-the-mouth texture.
Arla Foods Ingredients concept however can help overcome this challenge, notes the company. It combines Lacprodan SoftBar a dairy and whey protein ingredient which allows bars to reach up to 37 percent protein conte