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Start Date:22/09/2026
Start Time:3:00 PM CEST
Duration:30 minutes
Abstract:
The protein bar market is experiencing rapid and sustained growth across key regions, including North America, Europe and Asia, driven by shifting consumers lifestyles. Today's consumers increasingly seek convenient, health-focused food solutions that seamlessly combine high nutritional value with ease of consumption, making protein bars a preferred choice for daily snacking and active living. At the same time, the market is evolving rapidly with the rise of plant-based alternatives and new dietary demands driven by the GLP-1 trend. In this dynamic landscape, meeting consumers' expectations requires a deep dive into formulation realities. Manufacturers face a critical and complex challenge : delivering elevated protein content while maintaining an appealing taste and, most importantly, a pleasant texture. Mastering the texture of protein bars requires an understanding of the physicochemical mechanisms involved in their structure and how they evolve over time. This webinar aims to provide a better understanding of how texture is formed, from the composition of the bars to their microstructure. We will discuss key formulation trade-offs (processability - texture - stability) as well as structural and functional determinants. Among them, casein stands out for its specific properties, which make it a particularly effective ingredient for developing high-protein bars with a softer texture. Join us to discover practical formulation insights and scientific principles that can help you better manage texture throughout the life of a protein bar.
General Enquiries:
marketing@cnsmedia.com
Speakers
 Coralie Pallet Product Manager Lactalis Ingredients Coralie Pallet is a Product Manager in the Marketing Department of Lactalis Ingredients. She is responsible for the management and the development of the ranges of milk powders, rennet and acid caseins and cheese for food applications. Coralie holds an engineering degree in Agronomy, completed by a Master's in Business Management, specialized in agri-food business strategies and marketing  Stephie Ursinus Application engineer Lactalis Ingredients Stephie Ursinus is an Application engineer at Lactalis Ingredients. Her expertise is in dairy ingredients and especially in their implementation in food application. Stephie holds an engineering degree in Agronomy; specialized in food processind and quality management.  William Bradford Nichols Editorial Team Lead CNS Media B.V. William Bradford Nichols is the editorial team lead at CNS Media. With a background in journalism, content writing, and copywriting, his interests lie in functional food and nutrition advancements, NPD and innovations, science and R&D, and sustainability and future-proof industry systems. William has an MFA in Writing from the University of Tampa, US, and a BA in English from Portland State University. He is a former professor of writing at Ringling College of Art and Design.
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