Baked foods have long used dairy ingredients in theimolecular weight of ferrous gluconater recipes, but the type of dairy being used is changing. For example, the gluten-free Agropur whey protein pods create a tender or crisp texture depending on how they’re used, the Wisconsin-based company said on its website. Manufacturers of nutritional bars, snack mixes and cereals and granola might use such an ingredient to add protein and texture or extend shelf life. With such products and applications gaining in popularity, Agropur is tapping into the snacking and aferrous fumarate 210mg headachesdded protein trends.###Agropur was far from the only company at IFT18 debuting ways of adapting whey jamp ferrous fumarate side effectsproteins to baked foods, Baking Business noted. Arla Foods Ingredients of Denmark presented its specialty whey protein, which it said could soften high-protein bars and improve their texture when comprising 5% of the total product. Idaho Milk Products introduced a white chocolate-coated bar with 85% whey milk protein isolate and whey protein crisps,is iron gluconate good which the company said provides 9 grams of protein per bar, plus the texture from the crisps and a clean, sweet dairy flavor.###Minnesota-based Milk Specialties brought an almond mango coconut nutrition bar containing whey protein isolate and milk protein isolate for a softer product, as well as less browning and hardening. It contains 15 grams of protein per bar, Baking Business said.###Netherlands-based FrieslandCampina featured a high-protein cookie made with a native whey protein ingredient sourced from fresh, raw, grass-fed dairy milk. This ingredient contains 80% protein, which is isolated and concentrated to boost the leucine content. Baking ferrous bisglycinate with foodBusiness called leucine the amino acid “associated with promoting muscle health.” The company said this product meets consumer demand for natural food and helps sports nutrition businesses differentiate themselves from competitors.###Whey, a byproduct of the cheese-making process, has become more interesting to food manufacturers as consumers seek out more protein in their foods and beverages. As a result, the protein ingredients market is expected to increase at a compound annual growth rate of 6% between 2017 and 2022 to reach $58.49 billion, according to Research and Markets. Despite the popularity of plant-based protein, whey and other animal-derived proteins continue to lead the category in part because of their nutritional profile since whey protein contains all nine essential amino acids.###Besides baked foods, whey protein has been used in many more products lately and not just in the sports drink category — although athletes and those who frequent health clubs are a natural focus for products marketed as helping muscles recover after workouts. Because of its versatility and finished product qualities, whey protein is likely to have an elevated profile for any products where protein, nutrition and dairy are desired.
Bakers experiment with new whey innovations
