2026-04-14T03:36:40Zhttps://recercat.cat/oai/requestoai:recercat.cat:20.500.12327/16562025-10-22T11:34:35Zcom_2072_4428com_2072_4427col_2072_487898
RECERCAT
author
Boukid, Fatma
author
Klerks, Michelle
author
Pellegrini, Nicoletta
author
Fogliano, Vincenzo
author
Sanchez-Siles, Luisma
author
Roman, Sergio
author
Vittadini, Elena
other
Indústries Alimentàries
group
Funcionalitat i Seguretat Alimentària
2025-10-22T11:34:35Z
2025-10-22T11:34:35Z
2022-02-20
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
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.
eng
Copyright © Taylor & Francis
Current and emerging trends in cereal snack bars: implications for new product development
info:eu-repo/semantics/article