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

Fatma Boukid; Michelle Klerks; Nicoletta Pellegrini; Vincenzo Fogliano; Luisma Sanchez-Siles; Sergio Roman; Elena Vittadini

doi:10.1080/09637486.2022.2042211

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

Fatma Boukid, Michelle Klerks, Nicoletta Pellegrini, Vincenzo Fogliano, Luisma Sanchez-Siles, Sergio Roman, Elena Vittadini^*

^*Corresponding author for this work

Research output: Contribution to journal › Article › Academic › peer-review

20 Citations (Scopus)

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.

Original language	English
Pages (from-to)	610
Number of pages	629
Journal	International Journal of Food Sciences and Nutrition
Volume	73
Issue number	5
Early online date	20 Feb 2022
DOIs	https://doi.org/10.1080/09637486.2022.2042211
Publication status	Published - 4 Jul 2022

Keywords

cereal bars
healthiness
innovation
naturalness
Snacking
sustainability

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https://edepot.wur.nl/566573Licence: Taverne

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AU - Roman, Sergio

AU - Vittadini, Elena

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KW - innovation

KW - naturalness

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

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Keywords

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