Page 57 - FoodFocusThailand No.245 September 2026

STRATEGIC R & D

One protein source that continues The snack market is shifting from simply seeking products that are “healthy”
to receive significant attention is whey toward snacks that allow consumers to “enjoy great taste while supporting their
protein, a high-quality dairy protein with health.” These products need to deliver appealing taste and texture, convenience,
an amino acid profile well suited to the and appropriate nutritional value. Therefore, Guilt-Free Snack is not simply about
body’s nutritional needs. From a product adding a “healthy” label to a snack; it is about designing the product from ingredient
developer’s perspective, whey protein is selection and formulation to manufacturing technology, so that consumers do not
also attractive for its protein quality and feel they have to sacrifice taste for health.
functional properties, allowing it to be
incorporated into a wide range of food
and beverage products.
Today, whey protein manufacturers More Information Service Info C009
place strong emphasis on raw material
quality and production processes—
from milk selection and the control of
separation and purification processes to
optimizing the final product for specific
applications.
For product developers, therefore,
selecting whey protein should not be
based solely on its “protein content.”
Other factors should also be considered,
including protein quality, solubility,
dispersibility, heat stability, flavor, and
functional performance, to ensure
that the protein is suitable for the
manufacturing process and contributes
to the desired characteristics of the final
product.

Combining Plant Protein
and Whey Protein: Another
Opportunity for Product
Development
Product development does not
necessarily require choosing between
being exclusively plant-based or
dairy-based. Instead, there may be
opportunities to combine the strengths of
different ingredients. For example, lentils
or pulses can be incorporated as part of
the ingredient base to support a plant-
based nutrition and fiber proposition,
while whey protein can be added to
increase both the quantity and quality of
protein in the formulation. This approach
can create a product with an attractive
nutritional profile while also giving
product developers greater flexibility to
achieve the desired texture and sensory
profile.
The key message is that more protein
or fiber does not necessarily mean a
better product. High levels can negatively
influence taste, texture, crispiness,
shape, and processing. Therefore,
successful product development requires
finding the “Optimal Balance” between
nutritional value and the overall consumer
experience.

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