Lunch brief: The science of snack satisfaction: Building better protein and cereal bars (Gelita)
Information
Consumers want it all — protein-packed bars and low-sugar snacks that don’t compromise on taste, texture, nutrition, or psychological value. For formulators, delivering these preferences demands is easier said than done. GELITA unveils a novel collagen peptide to raise protein levels in protein bars without the dry, chalky mouthfeel. More than that, it also presents a solution for sugar reduction in cereal bars without producing the brittleness, stickiness, or off-notes that turn consumers away. Discover practical formulation strategies -–– backed by sensory and shelf-life data -–– that take the guesswork out of bar development. Design winning clean-label, crave-worthy snacks that deliver on taste, texture, and nutrition and emotional appeal that will create loyal customers for life.
Speakers:
- Ginger Waller, Manager, Technical services, Food & beverages, GELITA
- Angie Rimel, Marketing communications manager, GELITA
- Natalie Leuwer, Category Manager for Food, GELITA
If you are interested in attending, please sign-up here!
