Current and emerging trends in cereal snack bars: implications for new product development
Ver/Abrir
Autor/a
Klerks, Michelle
Pellegrini, Nicoletta
Fogliano, Vincenzo
Sanchez-Siles, Luisma
Roman, Sergio
Vittadini, Elena
Fecha de publicación
2022-02-20ISSN
1465-3478
Resumen
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.
Tipo de documento
Artículo
Versión del documento
Versión aceptada
Lengua
English
Materias (CDU)
663/664 - Alimentos y nutrición. Enología. Aceites. Grasas
Páginas
42
Publicado por
Taylor and Francis
Publicado en
International Journal of Food Sciences and Nutrition
Citación
Boukid, Fatma, Michelle Klerks, Nicoletta Pellegrini, Vincenzo Fogliano, Luisma Sanchez-Siles, Sergio Roman, and Elena Vittadini. 2022."Current And Emerging Trends In Cereal Snack Bars: Implications For New Product Development". International Journal Of Food Sciences And Nutrition. doi:10.1080/09637486.2022.2042211.
Program
Funcionalitat i Seguretat Alimentària
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