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 journalArticleAcademicpeer-review

8 Citations (Scopus)


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 languageEnglish
Pages (from-to)610
Number of pages629
JournalInternational Journal of Food Sciences and Nutrition
Issue number5
Early online date20 Feb 2022
Publication statusPublished - 4 Jul 2022


  • cereal bars
  • healthiness
  • innovation
  • naturalness
  • Snacking
  • sustainability


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