protein bar nutrition - Page 1

Items Tagged with 'protein bar nutrition'

ARTICLES

Alani Nu On-The-Go Protein Bars

New chewy bars contain 17g of protein and less than 220 calories

August 9, 2023

Alani Protein Bars are offered in three nostalgic flavors including Peanut Butter & Jelly, Rocky Road and Caramel Crunch. Each protein bar is packed with up to 17g of protein with 220 calories or less.

RX Kids Protein Snack Bar

RXBAR debuts a reformulated kids bar, featuring taste and texture kids love and nutrition parents want

July 1, 2020

RX Kids Protein Snack Bars couple key ingredients from the simple core profile RXBAR is known for - egg whites and dates - with whole grain, gluten-free oats and a few other real, high-quality ingredients.

TRUWOMEN Protein Bars Change Name to TRUBAR

Name change will include a rebranding effort and updated packaging

March 18, 2020

Best known for its indulgent, dessert-inspired snacks, TRUWOMEN protein bars will soon be known as TRUBAR. Based on feedback, the company will shortly be announcing a rebrand of its bars, which will also feature updated packaging with the new name.

PowerBar Clean Whey Protein Bars, Drinks

PowerBar Clean Whey products feature high quality whey protein for sustained energy

August 18, 2016

The Clean Whey products arrive in the midst of a complete relaunch for the brand, as PowerBar unveils a more approachable personality.

Kashi GOLEAN Plant Powered Bars

New varieties include Salted Dark Chocolate & Nuts, Honey Pecan Baklava, Dark Chocolate Cashew Chia, and Peanut Hemp Crunch

March 10, 2016

Kashi Co.’s new GOLEAN Plant Powered Bars offer a unique combination of nutritious ingredients for consumers who seek out plant-based foods to fuel their performance without soy or gluten.

ON DEMAND: Whether you're in R&D, formulation, or innovation, this session will provide enzyme-driven insights to improve your plant-based dairy portfolio.

ON DEMAND: Demand for plant-based beverages is rising, driven by health, environmental, and dietary trends. Yet, challenges around taste, texture, stability, and nutrition remain.