Over time, the bar's proteins absorb moisture. The result, a hard, less-tasteful bar, is unappealing to consumers and results in lost business. To help manufacturers remedy this problem, Arla Foods (headquartered in Denmark, with American offices in Union, N.J.) recently launched in the U.S. Multilac DI-8620, a milk protein made specifically for protein bars. It improves stability and reduces a protein bar's tendency to become hard. Additionally, when used in applications up to 30% protein, it has a milky, sweet taste with no off flavors, according to the manufacturer.
Since protein bar systems have a small quantity of water—only about 10%, coupled with a 30-50% protein content and relatively little fat—this results in little moisture available to dissolve the ingredients in the bar. The standard protein bar follows the 30/40/30 rule: 30 calories from protein, 40 calories from carbohydrates and 30 calories from fat.