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Join us on September 22, 2026, at 3:00 PM (CEST) to explore the mechanisms that influence protein bar texture and discover formulation strategies to help maintain softness over shelf life.

 

Food Ingredients First is hosting our webinar focused on the formulation challenges of protein bars and the impact of dairy proteins on final product texture.

Lactalis Ingredients is partnering with Food Ingredients First, a leading source of news and insights for the food and beverage industry, to present a webinar dedicated to one of the key challenges in the protein bar market: texture management.

The webinar will take place on September 22, 2026, at 3:00 PM CEST and will feature two experts from Lactalis Ingredients.

 

The Texture Challenge in Protein Bars: Understanding the benefits of casein.

The protein bar market continues to experience rapid and sustained growth across North America, Europe, and Asia. This momentum is driven by evolving lifestyles and consumers seeking convenient, protein-rich nutritional solutions that fit on-the-go consumption habits.

At the same time, the market is being shaped by emerging consumer trends, including the rise of plant-based alternatives and new eating behaviors associated with the GLP-1 trend.

In this constantly evolving environment, manufacturers face a complex challenge: increasing protein content while maintaining taste, sensory appeal, and, above all, texture.

Today, texture is one of the most influential factors in consumers’ perception of a protein bar. However, maintaining an enjoyable texture throughout the product’s shelf life remains a significant technical challenge. Hardening phenomena observed during storage are influenced by numerous factors related to formulation, processing conditions, and ingredient interactions.

During this webinar, we will explore the physicochemical mechanisms involved in protein bar texture development and how texture evolves over time. We will examine how recipe composition and bar microstructure influence textural properties and product stability.

Among the key ingredients, casein stands out for its unique functional properties, making it a particularly effective solution for developing high-protein bars with a softer and more enjoyable texture.

This webinar will provide valuable scientific insights into the mechanisms affecting protein bar texture while highlighting practical approaches to optimize formulations. Whether you are developing new products or improving existing recipes, you will gain actionable knowledge that can be applied directly to your development projects.

 

Don’t miss this opportunity to deepen your expertise and gain greater control over texture throughout the entire shelf life of a protein bar.

 

Our Expert Speakers

• Stephie Ursinus is an Application Engineer at Lactalis Ingredients. Her expertise focuses on dairy ingredients and their application in food formulations. Stephie holds an engineering degree in Agronomy, specializing in Food Processing and Quality Management.
• Coralie Pallet is a Product Manager within the Marketing Department at Lactalis Ingredients. She is responsible for managing and developing product ranges including milk powders, acid and rennet caseins, and cheeses for food applications. Coralie holds an engineering degree in Agronomy, complemented by a Master’s degree in Business Management with a specialization in Strategy and Marketing for the Food Industry.

 

How to Participate?

This webinar is intended for professionals involved in the development and manufacturing of protein bars, including formulators, R&D managers, ingredient specialists, and product managers. Participants will have the opportunity to interact directly with our experts during a live Q&A session held at the end of the presentation.

 

Register now via the following link: cliquer ici.

 

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