Food Manufacturing Industry Guide
For more than a decade, protein dominated the conversation in functional foods. From bars and shakes to cereals and breakfast snacks, protein was the hero ingredient consumers sought for satiety, muscle support, and performance. But today, a new nutrient is...
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A new clinical trial indexed on PubMed has revealed alarming findings around the fat substitute Esterified Propoxylated Glycerol (EPG). The eight-week, double-blind, randomized study of 139 healthy adults found that consuming EPG at 25 g and 40 g per day...
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Over the past decade, the protein bar industry has evolved far beyond the days of hyper-processed, lab-born ingredients with unpronounceable names. Today’s consumers are looking for more than just convenience—they want integrity. They want bars made with ingredients they recognize,...
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In today’s health and wellness marketplace, fiber is enjoying a well-deserved spotlight. Consumers are becoming more aware of the critical role fiber plays in digestive health, blood sugar balance, satiety, and overall wellness. At the same time, fiber-rich products—especially bars—are...
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As consumer interest in gut health, clean labels, and functional dairy continues to grow, A2 milk protein is emerging as a compelling ingredient in the protein powder category. At YouBar, we stay ahead of industry trends to help our clients...
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