Bar Basics

Shelves are stocked with food bars designed to fit nearly any consumer desire, whether meal replacement, nutritional boost or snack. Ingredient emphasis ranges from whole grains and protein enhancement to nutrient fortification and energy production. There are bars for breakfast, bars for snacks and some target specific demographics like athletes, children or dieters.

On the other hand, a typical family with everyone coming and going at different times requires bars for different interests and dietary needs. Parents are concerned about gluten-free products and diets that need specialization for allergies and potential allergies. However, “there could be a lot of different products out there that they can have enough sound nutrition and enough appeal that can be all-family,” says Anton Angelich, group vice president marketing, Virginia Dare, Brooklyn, NY. He doesn’t see parents buying “seven different kinds, this one for this child and that one for that one. They need to have that commonality that’s good for everybody. With the tightening economy it’s got to be cost effective.”

No matter the desired end attributes, developing bars follows a basic blueprint. Essentially, formulators combine proteins, grains carbohydrates and other nutrients with a binding sugar. They might mix in nuts, fruit pieces or other textural items such as crisps, and perhaps coat the bar for added flavor.

Protein parameters

Protein is critical to meeting daily nutritional targets. In a bar, the choice of a dairy or vegetarian protein must meet marketing objectives, but the type of protein can impact taste, texture and shelf life. For product designers, the question extends beyond a choice between dairy or plant proteins, and even between isolates (approximately 90% protein) or concentrates (about 70% protein). The functional benefits a protein brings to the table determine if it’s a good fit in the formulation. Keep in mind, similarly positioned products offered by different vendors may have tremendous variation in protein performance.

“Because of its importance to a bar’s nutritional appeal, functionality and cost model, the addition of protein is a critical decision that should be based on several factors, including use of other ingredients and overall protein target level,” notes Grace Harris, new business and applications development manager, Hilmar Ingredients, Hilmar, CA.

No bar formulation has just one ingredient, so other ingredients also have to be considered when determining protein selection.

Choosing the right protein within the context of the final matrix is essential to creating a product that maintains its texture over time. When chosen poorly, the bar will become hard and dry. “In high-protein bars, in particular, bar hardening during a bar’s shelf life can be a real issue,” says Jean Heggie, director of marketing, Solae, LLC, St. Louis. “If a marketer can ensure the eating quality of a bar over a longer period of time, that helps them more effectively manage distribution and ensure a positive consumer experience with their brand.”

Target protein levels in bars vary tremendously. “Some bars deliver as little as 5 grams of protein all the way up to 40 grams per bar or more in nutrition bars geared for the performance-nutrition consumer,” Heggie says. Higher levels often require an ingredient with a higher protein level.

Delivering optimum nutrition is key in many bar applications, so bar formulators should look at the protein quality. “A complete protein is defined as a protein that contains all the essential amino acids in amounts adequate for human use,” says Phil Tong, director, Dairy Products Technology Center, California Polytechnic State University, San Luis Obispo. “A high-quality protein is not merely complete. It contains the essential amino acids in amounts proportional to the body’s need for them. It’s also digestible, so that sufficient numbers of these amino acids reach the body’s cells to permit them to make the proteins they need.”

The most-effective formulations bring a variety of proteins together. In work commissioned by Dairy Management Inc.™ (DMI), Rosemont, IL, Tong found a blend of whey protein concentrate (WPC), milk protein concentrate (MPC) and soy protein concentrate (SPC) works well in bars containing 30% protein. “In addition, this research demonstrated that about 60% of the protein from WPC, 20% from MPC and 20% from SPC gives the bars good flavor and texture,” he says.

While proteins can be co-mingled, they might as easily work individually. Whether plant-based or dairy-based, they each excel in certain areas.

Selecting soy

Soy’s protein digestibility corrected amino acid score (PDCAAS) is 1.0, so its protein is nutritionally equivalent to meat or egg proteins. “As a high-quality protein, soy protein can support claims related to lean muscle mass support, satiety and sustained energy—important positioning claims in many bar products,” says Heggie. “The fact that it is plant-based ensures it is cholesterol-free, low in fat and lactose-free, and fits nicely with products promoted as healthy, natural and sustainable.