The sports functional foods category has boomed to reach a $1.38 billion market. It began about 10 years ago, when serious athletes demanded superior protein and energy sources. Proteins are valued for their role in muscle growth and repair, and in the formation of certain body hormones. Nutrition bar developers presented a highly fortified, protein-rich food delivered in a convenient form.

Mainstream consumers did not immediately embrace sports bars, which often were dry, hard and crumbly. Eventually, the sensory quality of products improved, and sports bars moved into the limelight. The Nutrition Business Journal reports the almost-$10 billion U.S. sports nutrition and weight loss product category showed the greatest growth at 15% in 2001.

Staying Flexible

While nutrition bars are generally safe to eat within a year of manufacture, they tend to harden before their shelf-life expires. Water molecules migrate to the protein, causing molecular linkages to form, binding the water which results in a less flexible bar texture. Syrups and other ingredients such as oils and glycerine can help bars maintain their softness, but such components often are not well-received in the sports industry, explains Steve Rittmanic, director of product development for Protient, Inc., St. Paul, Minn., a whey protein manufacturer. Syrups and oils add extra calories. Glycerine is metabolized similarly to carbohydrates, which some athletes consider undesirable, given the recent publicity focused on negative aspects of carbohydrates related to weight gain.

While nutrition bars are generally safe to eat within a year of manufacture, they tend to harden before their shelf-life expires. Water molecules migrate to the protein, causing molecular linkages to form, binding the water which results in a less flexible bar texture. Syrups and other ingredients such as oils and glycerine can help bars maintain their softness, but such components often are not well-received in the sports industry, explains Steve Rittmanic, director of product development for Protient, Inc., St. Paul, Minn., a whey protein manufacturer. Syrups and oils add extra calories. Glycerine is metabolized similarly to carbohydrates, which some athletes consider undesirable, given the recent publicity focused on negative aspects of carbohydrates related to weight gain.

Pro Long 90 usually is added to the ingredient blend before the mix is formed into a bar. While the white powder cannot be seen, it is essential in managing moisture migration. Additionally, a formulator may choose to use high quality whey protein instead of other sources of amino acids such as hydrolyzed gelatin or collagen. Pro Long 90 is OU kosher dairy. Large sports bar manufacturers find they save costs by using only kosher products, because they do not have to incur the downtime and extra costs of switching between kosher and non-kosher products, says Lenzmeier. Protient, Inc. is also developing other non-enzymatically modified proteins which further enhance bar texture. These 80% and 90% proteins will be available later this year.

Food formulators working with protein isolates need quality systems with clean, bland flavors so that they can impart their own trademark flavors, without off-flavors. On labels, the ingredient can appear as “hydrolyzed whey protein isolate.”

For more information:
David Lenzmeier at 651-638-2600
Dlenzmeier@protient.com • www.protient.com
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