Trends in snack and nutrition bars

CONVENIENCE and taste are the key factors defining trends in snack and nutrition bars. In this category, more products will highlight convenience to meet consumers’ growing need for easy-to-eat or to-go foods. But whilst on-the-go is a strong theme, taste remains important. Nutrition likewise continues to be a premium, especially with a rising number of consumers turning to snack bars as a meal replacement.  

The February issue of Food Technology magazine published by the Institute of Food Technologists (IFT) summarises the key developments to watch out for in the snack and nutrition bars segment.

• Protein. More new product launches will adopt soy protein and whey protein. Protein bars will have pulses, nuts, lamb, and bison. Items with plant-based pea protein and microalgae will also rise in supply as will protein bars with fibre.

• Cricket flour. Unlike other animal-based protein sources, crickets can be raised using less water, feed, and space. With cricket being a complete protein, cricket flour serves as a nutrient dense-protein source that can provide a wealth of functional benefits without harming the environment.

• Savoury flavours. New flavours can be expected in more bars, which are increasingly used as a meal replacement. Mango curry, chipotle barbeque, sundried tomato and basil, black olives, and walnut are found in new bars launched recently.  

• Texture. Nuts in different sizes, crisps, clusters, and other ingredients will boost the texture and flavour of different bars. These will help enhance the eating experience.

• Seeds and ancient grains. New bars will incorporate pumpkin seeds, sesame seeds, chia seeds, and flaxseed. More products will also have ancient grains such as amaranth, quinoa, millet, sorghum, teff, and buckwheat.

• Alternative binders. Nut butters, dried fruits, brown rice syrup, date syrup, and coconut sugar will be increasingly used as binders as manufacturers comply with clean label desires and reduce the use of refined sugars.

• Special populations. Protein and energy bars targeted at women, men, and children will rise in supply. Products for athletes will remain strong, however. Upcoming products will also cater to consumers looking to follow a certain diet such as gluten-free or low-carb.

• Extra energy. Products with ingredients such as caffeine to help address stress and tiredness/fatigue will gain more following.

  Read the full article in Food Technology.