Food Manufacturing Industry Guide
Sarcopenia, appetite decline, and the need for convenient protein add up to one of the largest, fastest-growing, and least-contested opportunities in nutrition — and most brands are walking right past it. Spend enough time developing protein products and you start...
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Getting your protein bar into a major national retailer is one of the most exciting milestones a brand can hit. It's also one of the most demanding. The jump from early-stage production to retail-scale manufacturing isn't just about making more...
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Walk down any grocery aisle and you’ll see it: shoppers still love donuts… they just don’t love what traditional donuts are made of. That’s where modern formulation and contract manufacturing come in. At YouBar, we work with brands that want...
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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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