Current and emerging trends in cereal snack bars: implications for new product development
Visualitza/Obre
Autor/a
Klerks, Michelle
Pellegrini, Nicoletta
Fogliano, Vincenzo
Sanchez-Siles, Luisma
Roman, Sergio
Vittadini, Elena
Data de publicació
2022-02-20ISSN
1465-3478
Resum
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.
Tipus de document
Article
Versió del document
Versió acceptada
Llengua
English
Matèries (CDU)
663/664 - Aliments i nutrició. Enologia. Olis. Greixos
Pàgines
42
Publicat per
Taylor and Francis
Publicat a
International Journal of Food Sciences and Nutrition
Citació
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.
Programa
Funcionalitat i Seguretat Alimentària
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