Snack bars get smarter – digital magazine

The shift from traditional energy and protein bars to goal-specific nutrition is a true reflection on consumer demand for healthier, functional snacks. Recent additions to nutrition bars include combinations like protein with functional mushrooms, carbs with caffeine, and bars offering support for brain health and hormone balance.

Modern snack bars must balance being effective as energy or protein bars while also delivering additional health benefits. Many carry the label of permissible indulgences that provide on-the-go nutrition. Formulators are challenged to balance taste and functionality — tapping into powerful ingredients without compromising texture or palate experience.

Functional ingredients are becoming more prominent in product launches, reflecting a shift toward healthier and purpose-driven bars. Wrap your arms around the trend by downloading this free digital magazine. The articles include:

Viewpoint: A ‘blank canvas’ for innovation may inspire the dream bar

From improvements in alt-sweeteners to savory flavor innovation, functional bars have come a long way. The time has come, though, to tap into technology and overcome lackluster textures. Content Director Audarshia Townsend suggests the use of new technologies to create a more enjoyable eating experience, and advocates for breaking the mold in the functional bar industry to create more appealing and unique products.

Multifunctional power bars: Beyond protein and energy

Snack bars are evolving from basic protein and energy bars to address specific health concerns. Think protein bars with brain-boosting mushrooms or energy bars with hangover-fighting ingredients. Alongside ingredient innovation, Nick Collias highlights a few brands that emphasize ingredient stability and minimal processing to maintain nutrient integrity and avoid preservatives.

Mastering texture, and the science of bar structure

The humble breakfast bar faces a big challenge: staying soft and yummy throughout its life on store shelves. Food scientists are strategizing about managing water content and finding the perfect manufacturing process. Cindy Hazen describes how glycerin, fats and certain carbohydrates can help maintain softness and control moisture, while hydrocolloids such as gums and starches organize water rather than chemically binding it, aiding in moisture control.

How to: Design allergen-free energy bars consumers will crave

Energy bars are supposed to be convenient, but for people with allergies, they can be precarious. The good news is the market for allergen-free bars is growing — which benefits consumers and businesses alike. Kimberly J. Decker suggests brands collaborate closely with co-manufacturers to manage allergen risks, and implement key controls like written protocols, accurate allergen labeling, thorough cleaning procedures, and regular testing.

Functional bar insiders talk taste, formulation and holistic benefits

From gut-loving prebiotics to brain-boosting nootropics, snack bars are like portable power-ups for your insides. Reps from leading bar brands Mindright, MOSH and Truth Bar are fueling the trends and sharing their secrets. Subjects raised in this Q&A, coordinated by Melissa Kvidahl Reilly, include formulating to align with a commitment to holistic well-being, and choosing the right nootropic ingredients, with marine magnesium, whole coffee fruit extract, and MCT (medium-chain triglyceride) oil as prime examples.

Examples of bar nutrition takeaways for your business include:

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