Conceptualizing and Developing a Nutrition Bar

By Al Vega
New product formulation and development takes a lot of time. Parameters include understanding the customer’s needs, the end user, pricing and much more. Even the processing method and type of packaging material must be considered before the product development team can concentrate on developing the final product profile. As an example, think about the key nutrients to consider in developing a nutrition bar: protein, carbohydrates, fat, vitamins and minerals.

Proteins: The concept is to have a range of protein between 10 g and 20 g per serving. Protein-rich foods are commonly fortified with one of two types of protein. Dairy proteins are easily absorbed and considered to be complete proteins. Vegetable proteins are derived from plants such as grains and legumes, and are also considered low in saturated fats.

Carbohydrates: The carbohydrate profile is important and should provide the body with a combination of simple and complex carbohydrates so energy can be constantly manufactured.

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