dy has launched what it describes as a novel, delicious, protein-fortified, gluten-free wafer bar.“We chose pea protein over other, more common protein sources such as whey or soy because of its full amino-acid profile; the rise of veganism and demand for vegan and vegetarian products; and, most importantly, because of the non-allergenic properties of peas,” said Steve Grun, CEO of Carmit. “In addition to the protein itself, we believe the carrier—in this case, a gluten- and egg-free wafer bar, is a novel and exciting way to deliver a healthy dose of protein. Plus, we coated the bars in rich, dark chocolate, making the product even more palatable and giving it a distinct and sophisticated flavour.”
With 5 grams of complete, pea-derived protein, Carmit says that its protein bar is specially formulated for the consumer who wants to curb hunger, add a much needed dose of protein to his/her diet and still enjoy a tasty, guilt-free snack within a healthy, gluten-free lifestyle. Each wafer bar provides 10% of the recommended daily protein intake.
Carmit offers the wafer as a private-label product, in a variety of packaging options, for retailers, or to supplement makers and confectionery manufacturers. It is entirely gluten-free to serve multiple niches in the marketplace.
“Our team of technologists spent months developing the right balance of ingredients to incorporate the desired protein levels without adversely affecting the organoleptic properties in an allergen-free, protein-rich, tasty bar,” said Adrian Sagman, VP of international sales and marketing of Carmit. “The primary challenge in developing this wafer bar was making sure the product tastes great. That’s not always easy when working with pea protein, as it tends to have a dominant flavour and a high viscosity. To counterbalance the pea flavour, a 60% dark chocolate coating was employed. This masks any perceived off flavours of the protein, without eliminating completely the favourable flavour attributes. The balance of filling to wafer also was carefully developed in order to preserve the crispiness and airiness of the wafers.”
