In shortFor protein bars and solid products, protein (soy, dairy, collagen, etc.) is the base, along with materials that adjust binding and texture, and shelf life managed through water activity and moisture control.
Main ingredients
- Protein (soy, dairy, collagen, plant-based)
- Dietary fiber / sugar alcohols (texture, sweetness)
- Amino acids (functional claims like BCAA)
Design points
Manage water activity and hygroscopicity to prevent hardening and spoilage during storage. Protein flavor and particle size also affect texture.
Related: Protein & Collagen / Amino acids
FAQ
Can plant protein be used in solids?
Yes. Confirm flavor and hygroscopicity, and adjust with formulation and texture design.
How to handle moisture?
Manage water activity, use packaging (oxygen absorbers/moisture barriers), and select ingredients.
What is collagen’s role?
Beyond protein supplementation, it can contribute to texture and binding.