2026-04-18T07:55:18Zhttps://recercat.cat/oai/request

oai:recercat.cat:20.500.12327/16562025-10-22T11:34:35Zcom_2072_4428com_2072_4427col_2072_487898

00925njm 22002777a 4500 dc Boukid, Fatma author Klerks, Michelle author Pellegrini, Nicoletta author Fogliano, Vincenzo author Sanchez-Siles, Luisma author Roman, Sergio author Vittadini, Elena author 2022-02-20 The change in consumers’ lifestyle promoted “snackification” favouring the commercialisation of on-the-go products such as cereal bars (CBs). Manufacturers are encountering challenges to develop healthy, natural, tasty, and affordable CBs. This article focuses on production methods, the current and emerging market trends, and practical implications for developing new CBs. The future of the CBs industry is associated with finding the right balance between nutritional value, sensory attributes, naturalness, and sustainability. Manufactures have a toolbox with a large portfolio of ingredients and processing techniques to develop CBs that can be a meal substitute, a supplement, or a snack. Boukid, Fatma, Michelle Klerks, Nicoletta Pellegrini, Vincenzo Fogliano, Luisma Sanchez-Siles, Sergio Roman, and Elena Vittadini. 2022."Current And Emerging Trends In Cereal Snack Bars: Implications For New Product Development". International Journal Of Food Sciences And Nutrition. doi:10.1080/09637486.2022.2042211. 1465-3478 http://hdl.handle.net/20.500.12327/1656 https://doi.org/10.1080/09637486.2022.2042211 Current and emerging trends in cereal snack bars: implications for new product development