Ingredion targets shelf-life challenges with new pea protein for cold-pressed bars

Ingredion has expanded its plant-based portfolio in Europe with the launch of Vitessence Pea 100 HD, a pea protein isolate developed to address firming issues in cold-pressed protein bars.

• Ingredion has launched Vitessence Pea 100 HD in Europe, a pea protein isolate designed for cold-pressed protein bars.

• The ingredient is formulated to reduce hardening over shelf life while maintaining texture and mouthfeel.

• Ingredion said the protein also offers low flavor impact and broader bakery application potential.

As the sports and nutrition bar market continues to grow, manufacturers have faced ongoing challenges with texture degradation. Over time, plant proteins can interact with moisture, leading to hardening that transforms soft, chewy bars into brittle products.

Vitessence Pea 100 HD has been developed to maintain what Ingredion described as a 'clean break' and creamy mouthfeel throughout shelf life, targeting a key driver of repeat purchase in the category.

From a formulation standpoint, the isolate’s high-density properties are intended to simplify cold-pressed bar production. Ingredion reported that the ingredient minimizes grit and chalkiness often associated with high plant-protein inclusion, helping create a more homogenous mix.

The company also stated that the protein carries a low pulse or earthy base note, reducing the need for flavor-masking systems and supporting shorter ingredient lists. In addition to cold-pressed formats, the isolate has demonstrated performance in bakery applications, potentially enabling manufacturers to consolidate protein sourcing across product lines.

The launch aligns with broader demand for indulgent nutrition, where consumers expect strong sensory performance alongside high protein content. According to Ingredion’s ATLAS 2025 research, nutritional information ranks as the third most important packaging factor for consumers, behind brand and ingredient list.

“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,” said Muserref Karadayi, business manager, healthful solutions EMEA at Ingredion. “Our goal was to maintain smooth, creamy textures and to minimise hardness in cold-pressed bars, without compromising nutrition.”

Market analysts have noted that as the UK and EU on-the-go nutrition market matures, delivering consistent texture over a 12-month ambient shelf life is becoming increasingly critical to brand loyalty.