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, 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.
663/664 - Aliments i nutrició. Enologia. Olis. Greixos
Taylor and Francis
Is part of
International Journal of Food Sciences and Nutrition
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.
Funcionalitat i Seguretat Alimentària
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- ARTICLES CIENTÍFICS 
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