Concept to sale of a healthier snack bar
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Other Title
Authors
Rush, E.
Yan, Mary
Parsons, A.
Kelleher, J.
Brown, D.
Yan, Mary
Parsons, A.
Kelleher, J.
Brown, D.
Author ORCID Profiles (clickable)
Degree
Grantor
Date
2016-02-02
Supervisors
Type
Journal Article
Ngā Upoko Tukutuku (Māori subject headings)
Keyword
New Zealand snack bars
consumer-driven product development
food labelling
nutrition
ingredients
brand transparency
brand perception
healthier snacking
Nothing Else (prototype healthy snack bar)
sensory properties
consumer-driven product development
food labelling
nutrition
ingredients
brand transparency
brand perception
healthier snacking
Nothing Else (prototype healthy snack bar)
sensory properties
ANZSRC Field of Research Code (2020)
Citation
Rush, E., Yan, M., Parsons, A., Kelleher, J., & Brown, D. (2016). Concept to sale of a healthier snack bar. International Journal of Food and Nutritional Science, 3(1), pp.195-198. doi:10.15436/2377-0619.16.044
Abstract
Snacking between meals provides important contribution to dietary intake of key nutrients. There is a need for snack bars that are nutrient dense, have a low glycemic load and increase feelings of fullness and satiety. Over the last three years a branded “Nothing Else” dates and almonds life saver snack bar, without preservatives or additives, has been developed in partnership with a food manufacturer. In June 2015, the final bar, with eight simple ingredients, was first produced by our industry partner to meet the nutritional criteria for a health claim. Shelf-life, glycemic index, effect on appetite and satiety and market demand within retail outlets at the Auckland University of Technology were measured. More than 3000 bars were sold in five months and shelf-life exceeds four months. Anecdotal feedback is positive and new retail outlets are under consideration. Proof-of-concept and proof-of-principle for the feasibility of development of a food product by a University in partnership with the food industry has been shown. The translation of the diverse research skills and understanding found within a University to the production and successful retail of a food product is one small step towards providing a food environment that is supportive of a healthier diet.
Publisher
OMMEGA Publishers
Permanent link
Link to ePress publication
DOI
www.dx.doi.org/10.15436/2377-0619.16.044
Copyright holder
Copyright notice
Ommega Internationals is an open access publishing house of peer reviewed journals in the fields of science, technology and medicine with a sole intention of promulgation of research articles throughout the globe.