Bars have become more popular than ever, thanks in part, to increasing consumer demand for taste and on-the-go convenience that meets snacking needs. As snacking occasions grow, so do opportunities for bar product formulators to connect with consumers and anticipate what kinds they will be looking for next.
Bars typically are segmented into three primary categories of manufacturing: baked, dough-based bars and heat or molten-pressed. When developing one of the three bar formulations mentioned here, there are three additional key components to keep in mind: texture, taste and transform. These labels define the types of challenges manufacturers come up against when formulating new bar products.