Achieving Longer Shelf Life

According to reports, the global protein bar market is projected to reach a value of over $6 billion before the end of the 2020s. As with any quick-developing food category, there are numerous factors considered key to the anticipated growth of the protein and nutrition bar markets. Some of these factors may seem obvious and perhaps even universal to food manufacturing in general: technology developments, government regulation, and fluid investment requirements. However, as food manufacturers evaluate the potential of the protein and nutrition bar markets, what gives them pause is the consumer audience for these products. Is the audience broad enough? How often do their demands change? How much loyalty will they have to a product when health trends change? In response to these concerns, food manufacturers try to stay ahead of the curve. Consider that in 2022 it was estimated that only 3% of the global population were vegan eaters. Yet, forecasters predict that by 2028, plant-based protein bars will account for more than 30% of total sales. So, how can producers stay ahead of consumer demand, improve their margins and impress consumers with innovative products that cost less and taste better than the competition?​ Better Ingredients, Healthier Products As today’s health-conscious consumers become more ingredient savvy, their sensitivity to artificial preservatives and chemical sweeteners increases. Therefore, innovative nutrition bar producers have an opportunity to create products that utilize natural ingredients to naturally preserve products, enhance flavors, improve production time, and reduce costs. In addition to their nutritional benefits, nutrient-dense ingredients can also help extend the shelf life of protein and nutrition bars. Nuts, seeds, and whole grains are all naturally high in fat, which helps slow down the rate of oxidation and spoilage. Fruits such as raisins and dates are also high in sugar, which acts as a natural preservative. By including these ingredients in protein and nutrition bars, manufacturers can create a product that lasts longer without the need for artificial preservatives or additives. In addition to nuts, seeds, fruits, and whole grains many natural ingredients have antimicrobial properties, which can help to prevent the growth of bacteria, mold, and other microorganisms that can cause spoilage and deterioration.

Examples include: Citric acid - is a natural preservative commonly found in citrus fruits, it can prevent the growth of bacteria and mold in some foods.

Salt - draws moisture out from the food making it difficult for bacteria to grow and has been used as a preservative for centuries. Honey and essential oils - have various natural antimicrobial properties that help prevent the growth of bacteria and extend product shelf life. With a longer shelf life nutrition bars can be a more sustainable option for both consumers and manufacturers. By increasing the shelf life of nutrition bars, food manufacturers can reduce the need for refrigeration and preservatives, which can be costly and have a negative impact on the environment. While natural ingredients may not be as effective as synthetic preservatives, they are a good alternative for consumers who prefer natural ingredients. Food manufacturers should carefully consider the type and amount of natural ingredients they use, and ensure that their products remain safe and fresh throughout their shelf life.