INNOVATIVE INGREDIENTS


Getting it right when adding protein


W 16


ith consumer demand for health snacks continuing to rise, alongside the legislative push towards healthier snacks,


many


confectionery and snack producers are looking for ways to incorporate more protein into their portfolios as it is a functional ingredient that appeals to a broad range of consumers, including sports enthusiasts looking for a performance-boosting,


health-supporting


snack they can pick up and eat on the go. However, to maximise the potential of this growing market products need to meet more than just the functional requirements of consumers – they also need to meet taste and texture quality standards.


In a market sector that can fall victim


              simple for consumers to understand. Protein can also help brands maintain their market share despite upcoming legislation relating to product promotion based on salt, fat and sugar content. The growing protein trend can also serve consumers with dietary needs and there is no reason why a vegan can’t enjoy the same protein intake too, thanks to the growing market full of protein-rich foods.


Kennedy’s Confection May 2025


Jack Helm, Account Manager – Beverage, Bakery & Functional Snacks at ACI Group, offers advice about adding protein to snack bars.


Arguably, the most important feature of a product is texture. It’s one of the strongest drivers of rejection in a food item when consumers are also looking for an indulgent treat. This means that manufacturers need to consider their options carefully when sourcing high-protein additives for healthy snack formulations.


Crunch or chew?        as a functional ingredient is that there is no shortage of options available when creating different textures for different applications. However, not every protein is created equal. Soy and pea protein, for example, can offer    create complementary or contrasting sensory experiences. Pea protein is commonly used as a powder, which can be extruded to create a  of meat while remaining taste neutral. It is also highly soluble and can also be dispersed into liquids to achieve the desired level of viscosity during production.


Soy protein is available in a number of      and powders,


all created for different applications in snack bars.


When looking to incorporate protein into a snack bar it is vital to consider how the protein ingredients will interact with other important


      hydrocolloids. Indeed, some formats of soy  need to include some other common ingredients such as lecithin and xanthan gum. It also means that simply ‘adding protein’ to existing products is not possible. Serious consideration is needed to solve any taste and texture challenges. Ideally, recipes should be rethought from the ground up, taking a holistic look at how to create products       This approach will also enable the concentration of protein to be tailored to create subtly different sensory experiences that can unlock protein content-related health claims. As an example, ACI’s portfolio includes products like SUPRO soy protein isolate powder, which offers 90% protein content. It can be used to create a softer texture in bars that lasts throughout their shelf life. However, those looking to create a product  TRUPRO pea protein crisps, which contain between 55-70% protein.


With high-protein snacks playing a crucial role in delivering on consumer demands for healthy, indulgent foods, it’s never been more important for confectionery and snack producers to work alongside their ingredient suppliers to ensure they choose the right solution to create high-protein products without compromising taste or texture.


KennedysConfection.com


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