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Ingredion has expanded its range of ingredient solutions with Vitessence Pea 100 HD, a pea protein optimised for cold-pressed snack bars.

The new solution aims to ensure softness of cold-pressed bars is maintained throughout shelf life while adding nutritional value to boost consumer appeal.

Consumers increasingly seek indulgent textures, balanced taste and smooth mouthfeel in protein snack products. However, formulating bars with plant protein can introduce texture challenges, including increased firmness and gritty mouthfeel, throughout shelf life.

Ingredion developed and validated Vitessence Pea 100 HD protein in cold-pressed bar applications to ensure ‘superior texture that drives purchase loyalty’.

According to the company, sensory testing of the solution confirmed that Pea 100 HD protein offers a short texture with a clean break, reducing chalky, gritty or powdery mouthfeel and preserving a smooth and creamy texture over time when compared with other protein sources.

Beyond cold-pressed bars, the solution also demonstrated strong performance in other bakery and bar-type applications.

Testing revealed that the product has a low plant/pulse flavour and no gritty perception, improving the consumer experience and enhancing indulgence. It also supports cleaner labels and helps brands achieve ‘high-protein’ or ‘source of protein’ claims on products.

Muserref Karadayi, business manager, healthful solutions EMEA at Ingredion, said: “Our Vitessence Pea 100 HD pea protein reduces the challenges cold-pressed bar manufacturers face and enables them to build product superiority in areas that matter to consumers, especially in the area of texture, which is a significant factor”.

“We identified key consumer drivers – taste, texture and sensory appeal – in the sports and nutrition bar space, which guided the development of our new plant protein.”