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International Journal of Food Sciences and Nutrition Volume 73, 2022 - Issue 5
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Food composition and analysis

Current and emerging trends in cereal snack bars: implications for new product development

Fatma Boukida Institute of Agriculture and Food Research and Technology (IRTA), Food Safety and Functionality Programme, Food Industry Area, Monells, Catalonia, SpainORCID Iconhttps://orcid.org/0000-0003-4857-6351
ORCID Icon,
Michelle Klerksb Institute for Research and Nutrition, Hero Group, Lenzburg, Switzerland;c Department of Research and Nutrition Hero Group, Alcantarilla, Murcia, Spain;d Food Quality Design Group, Wageningen University, Wageningen, The NetherlandsORCID Iconhttps://orcid.org/0000-0003-3060-6807
ORCID Icon,
Nicoletta Pellegrinid Food Quality Design Group, Wageningen University, Wageningen, The Netherlands;e Department of Agricultural, Food, Environmental and Animal Sciences, University of Udine, Udine, ItalyORCID Iconhttps://orcid.org/0000-0002-9178-5274
ORCID Icon,
Vincenzo Foglianod Food Quality Design Group, Wageningen University, Wageningen, The NetherlandsORCID Iconhttps://orcid.org/0000-0001-8786-9355
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Luisma Sanchez-Silesb Institute for Research and Nutrition, Hero Group, Lenzburg, Switzerland;c Department of Research and Nutrition Hero Group, Alcantarilla, Murcia, Spain
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Sergio Romanf Marketing Department, Facultad de Economía y Empresa, University of Murcia, Murcia, SpainORCID Iconhttps://orcid.org/0000-0002-7877-5733
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Elena Vittadinig School of Biosciences and Veterinary Medicine, University of Camerino, Via Gentile III da Varano, Camerino, ItalyCorrespondence[email protected]
ORCID Iconhttps://orcid.org/0000-0001-9181-0815
ORCID Icon show all
Pages 610-629 | Received 23 Dec 2021, Accepted 10 Feb 2022, Published online: 20 Feb 2022
 
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Abstract

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.

Disclosure statement

Michelle Klerks and Luisma Sanchez-Siles are members of the Research & Nutrition department of the Hero Group. All other authors do not declare potential conflict of interest.

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