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consumers bought a high-protein bar in the past month, but a common complaint is they lose their chewy texture by the time they are consumed. The ingredient is derived from cow’s milk, and the company is showcasing it in a coconut and apple bar with 28% protein. “Clean label and high protein are two of the industry’s biggest trends, but they are not mutually exclusive,” Inge Lise Povlsen, senior category manager for bakery and beverages at Arla, told the publication. Whey protein is a major by-product of the cheese-making

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NZMP non-GMO dairy ingredients are sourced from New Zealand grass-fed cows. NZMP, Fonterra’s dairy ingredients business, which represents 60% of the company’s revenue, and has launched a non-GMO ingredient range in North America. NZMP’s Non-GMO Project verified product offerings cover milkfat, milk powder, cheese and protein ingredients, meaning that the solutions can be used in most dairy ingredient applications. “These ingredients are expected to be sought after via the ‘natural’ food and beverage channel, due to high demand for Non-GMO

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