SNACK PRODUCTS
serving sizes, without adversely affecting their products’ taste, texture and shelf life.” For this reason, Arla’s protein bar pilot production line, at
its Application & Technology Science Centre, has developed a range of solutions based on its Lacprodan whey and milk proteins. “These allow higher protein incorporation in the product matrix without increasing bar size or compromising on texture or taste,” says Christian. “At the last Vitafoods Europe event, we demonstrated
how our whey and milk proteins range can be used to create indulgent bars with protein in every layer. We showcased bar concepts in two different fl avours – a limited edition raspberry version for Vitafoods, and a toffee-fl avoured version, which we launched last year. Both attracted attention, and there is clear appeal for a solution that allows manufacturers to extend existing lines with few modifi cations.”
Colour it up! With healthy snack bars gaining widespread popularity around the world, many consumers in this segment are now moving out of their comfort zones to explore new fl a- vours and multisensory experiences and this can present opportunities for brands to create innovative new product offerings. “One trend that has fl ourished in the snacking space in
recent years is the focus on plant-based hero ingredients such as vegetables, superfruits, ancient grains, botanicals, and spices,” explains Julia Meyer, Healthy Hedonism trend specialist at GNT Group. “Natural colour can add a strong visual impact while helping to convey the inherent good-
“One of the biggest trends currently is an increasing
enthusiasm for protein as a key macronutrient”
ness of ingredients – think psychedelic granola bars with eye-catching strawberry chunks, pieces of turmeric puffed rice, and glowing toasted oats, or superfood bars with crim- son quinoa, dandelion oats, and vibrant orange coconut fl akes. “This all connects into the wider healthy hedonism trend
that is having a disruptive impact on the whole industry,” continued Julia. Today, consumers expect healthy and sus- tainable snack products but they still want that sense of ex- citement. “Vibrant, plant-based colours can help brands to connect with these consumers, piquing their interest and creating the exciting yet healthy experiences they want,” she says. The EXBERRY Colouring Foods range is said to fi t well
with this trend. Created from edible fruits, vegetables, and plants the colourings are, in effect, plant-based food concentrates that support clean label declarations. “They can be used to achieve a full spectrum of vibrant shades
iWeld technology has removed the need for any sugar to be used as a binder in the PRESTEEZ range of clean-label snack bars
34 Kennedy’s Confection May 2023
KennedysConfection.com
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