Protein bar formulation: flavor, texture and shelf life

Before production

Adding more protein is not enough to create a successful bar. Hardening, crumbling, coating compatibility and flavor changes need evaluation during storage. Shelf life should be assessed with the final recipe and packaging, while allergens and nutritional values inform the label.

Define in the project brief

• Express the protein target in grams per bar together with the serving weight.
• Describe flavor, softness, coating and filling using a reference sample.
• Approve shelf-life assessment, the testing plan and label information for the final recipe and packaging together.