A new concept from Arla Foods Ingredients will help biscuit manufacturers tap into the high-protein and healthy indulgence trends while overcoming technical challenges.
The Whey-Pro biscuit concept is primarily for inspiration, and can be adapted for both industrial and artisan processes. The new concept features Nutrilac, the company’s whey protein ingredient, in an indulgent biscuit recipe with a premium look, taste and feel.
Lene Hald, senior category manager, bakery, at Arla Foods Ingredients, said for World Bakers that the company developed a range of recipes that can be shared with manufacturers for both inspiration and discussion. “We also have in-house know-how and pilot equipment that can simulate industrial production,” she added.
“Our aim was to reach 20% protein (calculated as a proportion of total energy). This was necessary to achieve the EFSA high protein-claim. There is no “extremely high” claim”, so there was no need to go higher than that,” Hald said.
The trials were carried out using traditional biscuit equipment (a rotary molder for sweet biscuits and a depositor / wire cut for savory snacks), the expert from Arla explained.
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, the company says. It helps overcome issues such as unpleasant aftertaste and unattractive appearance, and qualifies for a high-protein claim in the EU.
Hald explained: “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 definitely 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, November 27-29, in Frankfurt, Germany.
According to Mintel, one in four consumers now looks for cookies or biscuits that are high in protein. The number of sweet and savory biscuit launches in North America and Europe featuring protein claims has more than doubled in the last five years. However, producing indulgent, high-protein biscuits can come with processing and sensory challenges.