Protein Bar

A protein bar is a delivery format rather than a single ingredient, and the protein system decides almost everything else about it. Dairy builds run on whey protein concentrate, whey protein isolate, milk protein concentrate or micellar casein. Whey protein isolate powders are typically over 90% protein by dry weight and are processed to remove fat and lactose, either by microfiltration followed by ultrafiltration or by ion-exchange chromatography; the whey fraction itself is roughly 65% beta-lactoglobulin, 25% alpha-lactalbumin and 8% bovine serum albumin, with immunoglobulins and glycomacropeptide alongside. Plant builds use soy protein isolate, pea protein isolate, rice, faba or seed proteins, and collagen builds use bovine, porcine or marine peptides. The number most brands are actually buying is a claim threshold. Under Regulation (EC) No 1924/2006 a food is a "source of protein" when at least 12% of its energy value comes from protein and "high protein" when at least 20% does, and the whole formulation is reverse-engineered from whichever line the buyer wants to sit on. Bars are cold-formed or extruded, single-layer or layered with a caramel or fruit centre, and finished uncoated, compound-coated or enrobed in real chocolate. Texture over shelf life is the hard part, because high-protein systems harden as free water migrates between phases; humectant and syrup selection plus a target water activity of 0.50-0.65 do most of that work, with nitrogen flush and in-pack desiccant available where the build is very dry. Allergen and origin declarations are set per recipe and are checked before the first commercial batch. Dairy builds contain milk and are bovine in origin, which makes them vegetarian but not vegan, and "contains milk" must appear on pack. Soy protein and soy lecithin bring a soy declaration; egg white protein brings egg; peanut and tree nut inclusions bring theirs. Collagen must be traced to species, since marine collagen is a fish allergen and porcine or bovine origin drives halal, kosher and vegetarian acceptability. Oat, wheat and barley crisps and malt extract introduce gluten, so gluten-free lots are formulated around them. Plant-protein builds carrying no dairy, egg or honey are vegan and declared as such.