Nutrition bars have come a long way since hitting the food scene in the late 1970s. Considered the ultimate healthy food, many of the first bars to market were made from granola, corn syrup, nuts and fruit. Today’s consumers demand more nutrition, reduced sugar and minimal processing—all of which pose unique challenges to experts in research and development.

To assist manufacturers in formulating bars that contain more naturally, nutritionally and texturally rich ingredients—which bring a variety of stability, humectancy, binding, browning and flavor-profile issues—Steviva Ingredients (Portland, OR) has developed a white paper, “Clean Label–Sugar Reduction in Bars.”

To download the free white paper, visit: www.stevivaingredients.com/press/cleanlabelsugarreductionbars.pdf.

For more information, visit www.stevivaingredients.com.