Private label fruit bar manufacturing

Before production

Fruit content and binders influence stickiness and shape retention. A fruit-based bar is not automatically low in sugar or high in protein; those targets depend on the final recipe. Serving size, the ingredient list and storage conditions are considered together.

Define in the project brief

• Define fruit varieties, fruit percentage and the size of oat or nut pieces.
• Request the full ingredient list, including binders and sweetening ingredients; distinguish total sugars from added sugars.
• Assess sample stickiness, cutting stability and removal from the wrapper, then review flavor and texture during storage.