Rethink the Protein Bar
What if protein snacks could go beyond the traditional bar? From new shapes and textures to exciting combinations, the possibilities are endless.
At Aasted, we explore how innovative processing technology can turn new ideas into reality and redefine what a protein snack can be.
Save time in production
New product ideas shouldn’t mean long changeovers or complicated tooling.
With the Alice S, easy-to-change tools make it simple to switch between different shapes and designs – giving you the flexibility to create a wider variety of protein snacks on the same production line.
The tools are easy to handle, quick to change and compact to store. So, you can move from one product to the next with less downtime, less handling and less storage space.
More of your investment
Investing in a protein bar line doesn’t mean committing to one product format forever.
With new tools, the same production line can be adapted to create new shapes, sizes and snack concepts – without investing in an entirely new line.
As your product portfolio evolves, your production setup can evolve with it. Simply add new tooling and turn your existing line into the platform for your next protein snack innovation.
More freedom to create
Great ideas don’t always come from your own product development. Sometimes, they come directly from your customers.
With an Aasted protein bar line featuring the Alice S, you have the flexibility to explore your own new concepts – and to respond more easily when customers ask for something different.
New shapes, sizes and variations can be introduced without rethinking the entire production setup, giving you more freedom to experiment, adapt and turn new ideas into real products.
New Possibilities for Protein Products
Combining two Alice S machines in sequence opens up new possibilities for more complex protein products. Instead of working with two masses, you can work with up to four different masses and create products with multiple layers, textures, and characteristics.
Each mass can bring something different to the product. Different viscosities, consistencies, and levels of firmness can be combined to create contrasts between soft and firm, smooth and textured, giving product developers much more freedom to explore how a protein snack can be built and experienced.
The modular tooling concept adds another level of flexibility. Tools can be used across the Alice S machines, meaning that producing a four-mass product with two machines does not necessarily require twice the number of tools. Two different tool sets can work together across the machines to create the four-mass product. And when the full four-mass setup is not needed, the same tooling can still be used for simpler two-mass products.
This makes it possible to add an additional Alice S and expand your product capabilities without necessarily doubling your investment in tooling, while keeping the flexibility to move between simpler and more complex protein products.
Rethink Energy. Reduce Your Impact.
Creating the protein bars of tomorrow also means rethinking how they’re produced. With smarter, energy-efficient solutions, we help you optimise your production processes, reduce energy consumption and make better use of valuable resources. Because innovative products deserve equally innovative production methods that help lower your environmental impact without compromising on quality or performance.
Beyond the Protein Bar
A protein-rich snack does not necessarily have to be produced on a traditional protein bar line. By applying processing principles already used in chocolate and confectionery production, entirely different product formats become possible.
Technologies such as FrozenCone® and moulding open up new ways of working with protein-rich masses. Instead of building a product as a traditional extruded or slab-formed bar, protein can become parts of moulded products, shells, fillings, or multi-component snacks – combined with chocolate, fat-based fillings, or other masses.
This makes it possible to develop products with different shapes, structures, and eating experiences. A protein-rich filling could, for example, be deposited into a chocolate shell, while moulding technology can create defined shapes and combine several components in one product.
The opportunity is therefore not only to develop a different protein bar, but to use proven chocolate and confectionery processing technologies to create new categories of protein-rich snacks.
Explore Aasted Technology Center (ATC)
Unleash the potential of your products at Aasted Technology Center. Our cutting-edge facility invites you to test and refine your recipes and production processes with expert guidance, ensuring you achieve the highest quality and efficiency.
Rethink the Line. Unlock New Possibilities.
What if protein bar innovation started long before extrusion? Together, Aasted and Tanis are rethinking what is possible by connecting cooking and mass preparation with forming, extrusion and downstream processing.
By bringing our technologies and expertise together, we open the door to new recipes, textures and product possibilities, giving producers greater freedom to innovate and rethink what a protein bar can be.