Join this webinar to gain new insights on the current state of the protein bar and confectionary market and get inspiration for the next generation of protein bars.

Abstract

Protein bars are gradually replacing confectionary bars in convenience stores and supermarkets. It's a trend driven by growing consumer interest in protein. But how to match consumer favourites and creamy, soft texture when going high in protein at the same time?

These are some of the questions that we will answer during the webinar. Maybe you have a few to add, too?

Agenda

• Welcome by Laima Liepinyte
• The next generation of protein bars by Nick Morgan
• 3 ways to incorporate protein into every layer of the bar by Christian Jonassen

Livestreaming from protein bar pilot production line

• Whey and milk protein ingredients for every layer by Christian Jonassen
• Q&A

Practical information

• Duration: 30 min
• The webinar will be in English
• Live Q&A session after the presentation
• Live webinar September 15, 2022, 2:00 pm CEST

Speakers

• Christian Jonassen - Senior Application Specialist, Arla Foods Ingredients

Working as a baker and food technician for +30 years, Christian has in-depth knowledge and understanding of functional ingredients in bakery and protein bars. As a specialist, he is providing services for industrial manufacturers, advising on reformulations and development of recipes primarily within protein bars and high-protein baked goods.

• Nick Morgan - Founder, Nutrition Integrated
• Laima Liepinyte - Business Development Manager, Arla Foods Ingredients

Part of the strategic business unit ‘Health & Performance Nutrition,’ she provides insights into market developments, product launches, consumer trends, and purchase drivers relating to functional protein products within the fields of Sports, Health, and Medical nutrition.

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