Taste of Science: Formulating High-Protein and Reduced-Sugar Bars: Tackling Challenges in Texture, Binding, and Taste

High-protein and low-sugar bars remain a rapidly growing segment in the functional food market, yet developers continue to face challenges with texture, taste, and binding—especially when striving for clean labels and formulations that meet consumer demands. This session will examine a new collagen ingredient solution that supports protein enrichment while improving mouthfeel and structure of high-protein bars without compromising product quality. Additionally, the session will highlight a new binding system for low-sugar cereal and granola bars that eliminate common issues such as stickiness, brittle textures, or off-flavors associated with conventional polyols or syrups. Attendees will gain practical insights into selecting and applying this ingredient across different bar formats, with discussion of shelf life, nutritional profiles, and consumer sensory data. Whether you are reformulating for improved performance or developing new SKUs in the better-for-you snack space, this session offers strategies backed by formulation science to meet modern demands in bar innovation.