On Episode #145 of the PricePlow Podcast, Mike and Ben sit down with Christian Jonassen and Preston Losee from Arla Meals Components to be taught extra about manufacturing protein bars and high-protein snacks – particularly from the ingredient perspective.
Christian Jonassen and Preston Losee of Arla Meals Components be part of PricePlow Podcast for Episode #145 to debate the science of protein bars, high-protein snacks, and the merchandise from Arla Meals Components to make them work greatest — for the lengthy haul.
Arla Meals Components is a subsidiary of Arla Meals, the world’s fourth-largest dairy firm. We not too long ago lined their platform of protein powders particularly designed for protein bars in our article, “Making Protein Bars WORK with Arla Meals Components“, and determined it was time to usher in an knowledgeable.
Christian, who has a background in baking and meals expertise, focuses on the science of incorporating protein into baked items, whereas Preston, an account supervisor, discusses Arla’s involvement within the well being and efficiency vitamin sector as an entire.
They spotlight the significance of ingredient choice in creating high-quality protein merchandise, referencing a memorable protein brownie made with Arla’s elements that impressed on the Arnold 2024 expo.
00:00 – Introduction and Background
Arla Meals Components affords specialised protein powders that make a world of distinction in practical meals purposes. With years of testing, they’ve perfected high-protein snack options, making them gentle and splendid relatively than arduous or chewy.
Mike introduces the duo, flashing again to our first podcast with Preston, the place we discovered about innovating clear proteins with Arla Meals Components in Episode #108. Mike will get into that memorable protein brownie from the Arnold 2024 expo, which he nonetheless needs extra of. Preston acknowledges that it used their elements, and was baked by Michael Alfaro of Grasp Meals Labs, who we spoke with in Episode #125.
This episode will function a continuation of these two episodes, however with Christian available, now we have a meals scientist who can also be educated as a baker, permitting for a scientific dialogue of all elements, together with proteins and different carbohydrate sources.
03:00 – The Science of Baking and Protein Incorporation
Christian discusses the challenges of making high-protein baked items, corresponding to brownies, which frequently have extra in widespread with protein bars than conventional baked recipes. When proteins are added to those items, they will make the merchandise dry, crumbly, and have an effect on the style, which is a significant problem in sustaining the fascinating texture and taste that customers anticipate from acquainted treats like brownies.
The Arla staff makes use of their deep understanding of protein performance to beat these challenges, making certain that high-protein merchandise not solely provide dietary advantages but additionally match the feel and style of conventional baked items. Preston highlights the significance of utilizing specialised elements as an alternative of simply mixing whey protein with different parts, as improper formulation can result in unsatisfactory ends in protein snacks. Flour is eliminated to create space for protein, which should replicate flour’s roles in water binding, texture, and dough dealing with. Attaining the fitting texture, corresponding to a gooey or chewy heart in a brownie, requires a cautious steadiness and synergy between totally different protein fractions, as no single protein can fulfill all these features.
Christian additionally distinguishes between conventional baking and chilly processing, noting that whereas protein brownies are baked, protein bars are usually made by chilly processing, involving the blending of dry proteins with liquids with none baking step.
09:30 – Collaboration with Manufacturers
Mike and Preston talk about how Arla collaborates with manufacturers to develop high-protein snacks, notably for corporations new to practical meals. The method begins with Arla showcasing quite a lot of idea samples, corresponding to brownies, cookies, and protein bars, to encourage the model and assist them resolve on the kind of product they wish to create.
Jakob Pedersen and Preston Losee of Arla Meals Components be part of PricePlow Podcast Episode #108 to debate improvements in Whey Protein, together with Lacprodan ISO.WaterShake (a better-tasting clear whey isolate) and Beta-Lactoglobulin
The dialog then evolves right into a collaborative effort, involving ingredient specialists like Christian, the model, and a co-manufacturer, to refine the product’s texture and style to fulfill particular targets. Arla emphasizes staying forward of market developments, utilizing their in depth information of protein performance to craft merchandise which might be related and interesting, just like the trending protein brownies.
13:15 – Carbohydrate Sources as Binders
Christian discusses the intricacies of formulating high-protein snacks like brownies and protein bars, emphasizing the significance of understanding and assembly buyer preferences for texture and consistency. He explains that creating these merchandise includes fastidiously choosing proteins and different practical elements to attain the specified high quality, corresponding to the fitting water exercise for shelf life, sweetness ranges, and stability.
Christian highlights that whereas client opinions and market developments affect ingredient decisions, the first focus is on the performance of elements like maltitol or oligofructose (fructooligosaccharide) within the product. This cautious steadiness ensures that the ultimate product meets each the model’s and shoppers’ expectations whereas sustaining optimum performance and high quality.
19:30 – Influence of Carbohydrate Sources on Shelf Stability and Sensory Notion
Christian explains the method of growing protein bars, highlighting the way it includes fastidiously balancing dry elements with liquids and sweeteners to create a secure, high-quality product. He emphasizes that whereas taste is vital, the first focus throughout improvement is on attaining the fitting texture and shelf stability.
Christian prefers to work with a impartial base with out masking brokers, permitting manufacturers to customise flavors later. He notes that whereas cheaper, commodity proteins would possibly work for brief shelf-life merchandise, creating bars that final for months or years requires extra subtle elements and experience.
23:15 – Protein Bar Growth
Christian and Preston talk about how Arla Meals Components ventured into the protein bar business, emphasizing the significance of trial and error and leveraging their present information from different meals purposes, like baking, to develop high-quality protein bars. Christian highlights that creating these bars includes understanding the particular wants of every model, experimenting of their well-equipped lab, and collaborating carefully with clients to make sure the ultimate product meets each practical and style necessities.
Preston provides that Arla affords extra than simply uncooked supplies; they supply technical assist and experience to assist manufacturers navigate challenges, making certain profitable product improvement. The lab’s superior gear, like downscaled mixers and extruder strains, permits for small-scale trials that carefully resemble full-scale manufacturing, making it simpler to translate lab outcomes into business success.
29:00 – Carbs and Texture
Christian discusses the challenges of selecting carbohydrate sources for protein bars, notably when contemplating elements like label attraction, performance, and value. Whereas less complicated sugars like glucose could cause points just like the Maillard response, which hardens bars over time, options like polyols or soluble fibers are sometimes used. Nonetheless, these include their very own challenges, corresponding to gastrointestinal discomfort or increased prices.
Christian notes that glycerol is nearly at all times vital as a humectant to take care of moisture and stop spoilage, however when avoiding glycerol or easy sugars, choices like oligo fructose, resistant maltodextrin, or polydextrose could be used, although they require cautious balancing to keep away from compromising the bar’s texture and shelf life. In the end, growing a well-balanced protein bar includes a fancy mixture of elements to make sure each performance and client attraction.
34:45 – On Glycerol
Christian discusses using glycerol in protein bars, noting that it was not unusual to have as much as 20% of the bar’s mass as glycerol, which helps with moisture retention however could cause an disagreeable burning sensation within the throat when consumed in excessive quantities. Whereas glycerol is usually utilized in sports activities vitamin for its hyperhydration results, which may improve muscle pumps throughout exercises, lowering its proportion in bars is useful for reducing sugar alcohol content material and enhancing style.
Nonetheless, substituting glycerol with different elements like polydextrose should be fastidiously managed to keep away from introducing an excessive amount of water, which might result in spoilage. Christian additionally touches on the complexities of formulating bars that steadiness performance, style, and ingredient stability, particularly when aiming for merchandise with no added sugars.
39:00 – PB8420 as a Plug-and-Play Resolution
Mike asks concerning the particular merchandise supplied by Arla for protein bars, notably people who present ease of use and reliability. Preston and Christian talk about varied choices of their portfolio, with a deal with PB8420, a flexible and user-friendly protein ingredient. PB8420 is highlighted as an excellent start line for producers in search of a low-friction, plug-and-play answer that may be simply built-in into present recipes with out compromising high quality. It’s strong towards over-mixing, which may have an effect on texture, and works effectively in each protein bars and baked items.
Christian emphasizes that PB8420 can function a basis for additional customization, permitting manufacturers to tweak their merchandise to attain the specified softness or chewiness whereas benefiting from Arla’s technical assist.
45:00 – Maximizing Protein Content material
For bars requiring excessive protein ranges, Christian highlights two fundamental merchandise: Softbar, which permits for top dry matter content material and may be very practical, and ISO.Whey Bar, which incorporates a excessive proportion of whey protein isolate, resulting in a chewier texture.
For even increased protein content material or texture modification, hydrolyzed whey proteins will be added, that are recognized for sustaining softness over time and integrating effectively into the low-moisture atmosphere of protein bars. Hydrolyzed proteins, whereas fast-absorbing in sports activities dietary supplements, serve a distinct perform in bars by enhancing texture and stability relatively than specializing in absorption.
The above elements are all detailed in our article, “Making Protein Bars WORK with Arla Meals Components“.
48:30 – Collagen in Protein Bars
Christian discusses the position of collagen in protein bars, noting its effectiveness from a practical perspective, notably in texture and binding, but additionally acknowledging the talk over its protein high quality as a result of its lack of important amino acids. Whereas some producers wish to change collagen of their merchandise, Christian emphasizes that doing so is difficult and infrequently requires a whole reformulation, as collagen differs considerably from whey proteins on a molecular degree.
He highlights that Arla’s options are designed to be the only protein supply in bars, however they will work alongside collagen or different proteins like soy, relying on the specified product final result, corresponding to value optimization or particular well being advantages like pores and skin or joint well being.
52:45 – Pattern Recipes for Manufacturers
Preston encourages manufacturers, whether or not established or startups, to collaborate with Arla Meals Components to develop new protein snacks or bars. He highlights their willingness to supply not solely elements but additionally pattern recipes and completed product ideas, which may function a robust start line for manufacturers to customise and launch their very own merchandise.
Christian provides that at commerce exhibits like Provide Facet West, Arla Meals Components showcases these pattern bars, providing full recipes to assist manufacturers simply begin their product improvement. This method, which contrasts with some rivals, is designed to facilitate simpler collaboration and innovation, permitting manufacturers to deal with refining and advertising their remaining merchandise.
56:30 – Everybody’s Favourite Protein Bars?
Christian turns the tables, and asks the blokes what their favourite sorts of protein bars are.
The group discusses their private preferences for protein bars, with Ben expressing a liking for gentle, creamy textured bars, notably these with distinctive flavors like banana. Mike shares his desire for peanut butter-based bars and candy choices like birthday cake flavors. Christian notes that whereas many European protein bars are shifting in direction of candy-like choices with a number of layers and coatings, he personally prefers less complicated bars with much less aptitude.
The dialog additionally touches on the potential for enhancing white chocolate coatings with added protein. Preston highlights his desire for multi-layer bars with varied textures and flavors.
Thanks a lot to Christian and Preston for approaching and offering extra schooling — we’ve tasted the distinction, and it’s actual!
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