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The Science of Making Protein Bars

The Science of Making Protein Bars

Most people think you can throw together a bunch of ingredients to get a good protein bar. It’s a little more complex than that. Most brands have gone through very extensive trial and error to get the perfect recipe. 

There are four things that make a good protein bar:

  1. Taste - Obviously, if the bars did not taste good nobody would continue to buy them. Companies have to make products that people will like and continue to purchase after the first bite. Try not to go the the hype of a protein infused candy bar. 
  2. Texture - Some bars are too hard, some too soft, and some are just right. Nobody wants to eat a protein bar that is too hard to chew or falls apart in the wrapper.
  3. Nutrients - This has been the focus of protein bars for the past 10 year. Most people want to see the “macros” prior to purchase. Lower sugars and carbs seem to be the craze. 
  4. Quality - Some of the top selling protein bars in the country have heavily focused on macros to sell their bars, not taking into account the quality of the ingredients. Many companies have used low quality fillers such corn fiber and chicory root to minimize the sugars and net carbs, but fail to deliver the best quality product. 

At Dale’s Raw Foods, we take all four of these factors into consideration when we design a new protein bar flavor. We have selected only the best ingredients we can find.

“Using high quality ingredients obviously means that the bars will cost more.  You won’t find the same high end parts on a $300,000 Ferrari that you will on a $30,000 Toyota.”

Related articles:

How are Protein Bars Made

The 5 Worst Protein Bar Ingredients

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  • Dale Buchanan