Raising the bar: Nutritious, delicious snacking innovation
Gone are the days of chalky, boring protein bars. The nutrition bar industry is rewriting the rules, blending bold flavors, innovative textures and science-backed nutrition to create snacks that are as crave-worthy as they are healthy.
The latest issue of SupplySide Food & Beverage Journal dives into this snacking revolution, featuring:
Chef-driven innovation: See how Michelin-starred chef Thomas Keller and IQBar craft a game-changing Salted Caramel Chip bar.
Moisture mastery: The secrets of perfect texture and shelf life with plant-based proteins.
Flavor forward: How brands are tackling bitterness with savory spices and smart sweeteners like allulose.
Whether you’re a formulator, brand innovator or just a snack lover, this free digital magazine is packed with insights to elevate your bar game.
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