Current and emerging trends in cereal snack bars: implications for new product development

The change in consumers' lifestyle promoted "snackification" favouring the commercialisation of on-the-go products such as cereal bars (CBs). Manufacturers are encountering challenges to develop healthy, natural, tasty, and affordable CBs. This article focuses on production methods, t...

Full description

Saved in:
Bibliographic Details
Published in:International journal of food sciences and nutrition 2022-08, Vol.73 (5), p.1-629
Main Authors: Boukid, Fatma, Klerks, Michelle, Pellegrini, Nicoletta, Fogliano, Vincenzo, Sanchez-Siles, Luisma, Roman, Sergio, Vittadini, Elena
Format: Article
Language:English
Subjects:
Commercialization
Food science
Nutritive value
Product development
Production methods
Sensory properties
Trends
Citations: Items that this one cites
Items that cite this one
Online Access:Get full text
Tags: Add Tag
No Tags, Be the first to tag this record!
Description
Summary:The change in consumers' lifestyle promoted "snackification" favouring the commercialisation of on-the-go products such as cereal bars (CBs). Manufacturers are encountering challenges to develop healthy, natural, tasty, and affordable CBs. This article focuses on production methods, the current and emerging market trends, and practical implications for developing new CBs. The future of the CBs industry is associated with finding the right balance between nutritional value, sensory attributes, naturalness, and sustainability. Manufactures have a toolbox with a large portfolio of ingredients and processing techniques to develop CBs that can be a meal substitute, a supplement, or a snack.
ISSN:0963-7486
1465-3478
DOI:10.1080/09637486.2022.2042211