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Figueiredo CCM, Granero FO, Silva LP, Nogueira IFA, de Souza JF, Escaramboni B, de Oliva Neto P, da Silva RMG. Solid-state fermentation using wheat bran to produce glucose syrup and functional cereal bars. Bioprocess Biosyst Eng 2024; 47:1081-1094. [PMID: 38739268 DOI: 10.1007/s00449-024-03032-1] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/15/2023] [Accepted: 05/07/2024] [Indexed: 05/14/2024]
Abstract
Wheat bran is one of the most abundant by-products from grain milling, which can be used as substrate for solid-state fermentation (SSF) to obtain enzymes able to convert this agro-industrial waste into glucose syrup, which in turn can be applied for the production of different food products. The present study aimed to determine centesimal composition of wheat bran, obtain enzymatic extract that converts wheat bran into wheat glucose syrup (WGS), produce rice flakes cereal bars (RFCB), and evaluate their nutritional composition and the presence of functional compounds, as well as their antioxidant potential. Determination of centesimal composition of wheat bran demonstrated its nutritional potential. Enzymatic extract was obtained and it converted wheat bran into WGS, which were applied to rice flakes producing RFCB. These cereal bars proved to be a source of dietary fiber (1.8 g) and soluble protein (7.2 g) while RCFB produced with corn glucose syrup did not present these nutritional components. In addition, RFCB produced with WGS showed polyphenolic compounds, among them flavonoids, which exhibited antioxidant activity by DPPH and ABTS radical scavenging (47.46% and 711.89 μM Trolox Equivalent/g, respectively), and iron ion reduction (71.70 μM Trolox equivalent/g). Final product showed a decrease in caloric value and sodium content. Therefore, the present study showed that the bioprocess of SSF yields a nutritional, ecological, and functional food product, which might be of great interest for food industry, adding nutritional and functional value to a well-stablished product.
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Affiliation(s)
| | | | | | | | - Joyce Faria de Souza
- School of Sciences, Humanities and Languages, Bioenergy Research Institute, Bioprocess Unit, São Paulo State University (UNESP), Assis, São Paulo, Brazil
| | - Bruna Escaramboni
- School of Sciences, Humanities and Languages, Bioenergy Research Institute, Bioprocess Unit, São Paulo State University (UNESP), Assis, São Paulo, Brazil
| | - Pedro de Oliva Neto
- School of Sciences, Humanities and Languages, Bioenergy Research Institute, Bioprocess Unit, São Paulo State University (UNESP), Assis, São Paulo, Brazil
| | - Regildo Márcio Gonçalves da Silva
- Institute of Chemistry, São Paulo State University (UNESP), Araraquara, São Paulo, Brazil.
- Laboratory of Herbal Medicine and Natural Products, Department of Biotechnology, School of Sciences, Humanities and Languages, São Paulo State University (UNESP), Dom Antonio Avenue 2100, Assis, São Paulo, 19806-900, Brazil.
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Kosicka-Gębska M, Sajdakowska M, Jeżewska-Zychowicz M, Gębski J, Gutkowska K. Consumer Perception of Innovative Fruit and Cereal Bars-Current and Future Perspectives. Nutrients 2024; 16:1606. [PMID: 38892537 PMCID: PMC11175122 DOI: 10.3390/nu16111606] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/18/2024] [Revised: 05/19/2024] [Accepted: 05/22/2024] [Indexed: 06/21/2024] Open
Abstract
The aim of the study was to ascertain consumers' interest in innovative fruit and cereal bars and their expectations of changes that could be applied by manufacturers to improve their health-promoting properties. An additional aim was to assess how these interests and expectations, as well as the information provided on the product label, determine the willingness to purchase a fruit and cereal bar with health-promoting properties. Data were collected through a quantitative CAWI survey conducted in 2020. It involved 1034 respondents. A logistic regression model was developed in which the dependent variable was the respondents' interest in an innovative fruit and cereal bar on whose packaging the manufacturer declared its health-promoting properties. It was found that producers' efforts to change the packaging to an organic one (OR = 1.24) along with enriching the product with chia seeds/flaxseed (OR = 1.22), vitamins and minerals (OR = 1.19), as well as fruit (OR = 1.14) and protein (OR = 1.12), or removing ingredients that cause allergies, would significantly increase the chance of respondents purchasing such a bar. A celebrity image and a claim that the product "helps maintain a healthy body weight" on the label would also encourage purchases. On the other hand, reducing the sugar content or enriching a fruit and cereal bar with powdered insects would significantly reduce the propensity to buy it.
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Affiliation(s)
- Małgorzata Kosicka-Gębska
- Institute of Human Nutrition Sciences, Warsaw University of Life Sciences (SGGW-WULS), Nowoursynowska 159 C, 02-776 Warsaw, Poland; (M.S.); (M.J.-Z.); (J.G.); (K.G.)
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Klerks M, Román S, Sánchez‐Siles L. Baby, children, and adult biscuits. Differences in nutritional quality and naturalness. Food Sci Nutr 2023; 11:7946-7956. [PMID: 38107111 PMCID: PMC10724593 DOI: 10.1002/fsn3.3711] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/22/2023] [Revised: 09/01/2023] [Accepted: 09/08/2023] [Indexed: 12/19/2023] Open
Abstract
This study examined and compared the nutritional quality and degree of naturalness between baby biscuits (<3 years), children biscuits (>3 years), and adult biscuits. Mintel's Global New Products Database was searched for "Baby Biscuits & Rusks" and "Sweet Biscuits/Cookies" (re)launched between July 2019 and July 2022 in four European countries (Germany, the Netherlands, Spain, and the United Kingdom), which resulted in 1280 products to be analyzed. Nutritional quality was measured by means of nutrient values per 100 g, and baby biscuits were assessed for compliance with the World Health Organization's latest Nutrient and Promotion Profile Model (NPPM). Degree of naturalness was measured using the food naturalness index (FNI). Baby biscuits had the best nutritional quality and were the most natural as compared to children and adult biscuits, but their energy density and sugar content require further attention. Nutritional quality was comparably poor in children and adult biscuits, and children biscuits were the least natural of the three groups. The NPPM requirements of not adding any free sugar at all to baby biscuits may drive parents to purchase alternative sweeter biscuits originally formulated and meant for children and adults. Reasonable regulations are needed to support product (re)formulations and to improve the current market food offer for babies and children.
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Affiliation(s)
- Michelle Klerks
- Research and Development, Hero GroupMurciaSpain
- Institute for Infant Nutrition, Hero GroupLenzburgSwitzerland
| | - Sergio Román
- Marketing Department, Facultad de Economía y EmpresaUniversity of MurciaMurciaSpain
| | - Luisma Sánchez‐Siles
- Research and Development, Hero GroupMurciaSpain
- Institute for Infant Nutrition, Hero GroupLenzburgSwitzerland
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Haș IM, Vodnar DC, Bungau AF, Tarce AG, Tit DM, Teleky BE. Enhanced Elderberry Snack Bars: A Sensory, Nutritional, and Rheological Evaluation. Foods 2023; 12:3544. [PMID: 37835197 PMCID: PMC10572914 DOI: 10.3390/foods12193544] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/04/2023] [Revised: 09/19/2023] [Accepted: 09/22/2023] [Indexed: 10/15/2023] Open
Abstract
Interest in functional foods is continuously increasing, having the potential to be an ally in reducing cardiometabolic risk factors. This study focuses on developing and evaluating oat- and millet-based snack bars enriched with freeze-dried elderberry powder (FDEBP), aiming to combine great taste with enhanced nutritional value, antioxidant properties, and prebiotic potential. The research encompassed a sensory evaluation, nutritional assessment, and rheological analysis of the snack bars. A hedonic test was conducted to gauge consumer preferences and overall liking, providing insights into taste, texture, and acceptance. Sensory evaluation revealed positive feedback from participants, and acceptance rating scores ranged from 7 to 8.04, the best score recorded by one of the enhanced bars with 1% FDEBP. The rheological analysis determined the bars' dynamic storage modulus (G') and loss modulus (G″), assessing the material's elasticity and mechanical properties. Results showed that the incorporation of 0.5% and 1% FDEBP in the oat and millet snack bars significantly impacted their rheological properties, enhancing structural strength. Nutritional analysis demonstrated that the snack bars provided a complete mix of macronutrients required in a daily diet. The study sheds light on the potential of functional snack bars enriched with FDEBP, offering a delectable way to access essential nutrients and bioactive compounds in a minimally processed form, without the addition of sweeteners or additives, friendly to the gut microbiota.
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Affiliation(s)
- Ioana Mariana Haș
- Doctoral School of Biomedical Sciences, University of Oradea, 410087 Oradea, Romania; (I.M.H.); (A.F.B.)
| | - Dan-Cristian Vodnar
- Institute of Life Sciences, University of Agricultural Sciences and Veterinary Medicine, 400372 Cluj-Napoca, Romania;
- Department of Food Science and Technology, University of Agricultural Sciences and Veterinary Medicine, 400372 Cluj-Napoca, Romania
| | - Alexa Florina Bungau
- Doctoral School of Biomedical Sciences, University of Oradea, 410087 Oradea, Romania; (I.M.H.); (A.F.B.)
| | - Alexandra Georgiana Tarce
- Medicine Program of Study, Faculty of Medicine and Pharmacy, University of Oradea, 410073 Oradea, Romania;
| | - Delia Mirela Tit
- Department of Pharmacy, Faculty of Medicine and Pharmacy, University of Oradea, 410028 Oradea, Romania
| | - Bernadette-Emőke Teleky
- Institute of Life Sciences, University of Agricultural Sciences and Veterinary Medicine, 400372 Cluj-Napoca, Romania;
- Department of Food Science and Technology, University of Agricultural Sciences and Veterinary Medicine, 400372 Cluj-Napoca, Romania
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Stiletto A, Cei L, Trestini S. A Little Bird Told Me… Nutri-Score Panoramas from a Flight over Europe, Connecting Science and Society. Nutrients 2023; 15:3367. [PMID: 37571304 PMCID: PMC10421117 DOI: 10.3390/nu15153367] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/19/2023] [Revised: 07/21/2023] [Accepted: 07/26/2023] [Indexed: 08/13/2023] Open
Abstract
Within the Farm to Fork Strategy, the European Commission ask for a unified Front Of Pack nutritional label for food to be used at the European level. The scientific debate identified the Nutri-Score (NS) as the most promising candidate, but within the political discussion, some Member States brought to attention several issues related to its introduction. This misalignment led to a postponement of the final decision. With the aim to shed some light on the current stances and contribute to the forthcoming debate, the objective of the present work is to understand to what extent scientific research addresses the issues raised by the general public. We applied a structural topic model to tweets from four European countries (France, Germany, Italy, Spain) and to abstracts of scientific papers, all dealing with the NS topic. Different aspects of the NS debate are discussed in different countries, but scientific research, while addressing some of them (e.g., the comparison between NS and other labels), disregards others (e.g., relations between NS and traditional products). It is advisable, therefore, to widen the scope of NS research to properly address the concerns of European society and to provide policymakers with robust evidence to support their decisions.
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Affiliation(s)
| | | | - Samuele Trestini
- Department of Land, Environment, Agriculture and Forestry, University of Padova, 35020 Legnaro, Italy; (A.S.); (L.C.)
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Pérez-Rodríguez M, Jazmin Hidalgo M, Mendoza A, González LT, Longoria Rodríguez F, Casimiro Goicoechea H, Gerardo Pellerano R. Measuring trace element fingerprinting for cereal bar authentication based on type and principal ingredient. Food Chem X 2023; 18:100744. [PMID: 37397223 PMCID: PMC10314195 DOI: 10.1016/j.fochx.2023.100744] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/26/2023] [Revised: 05/24/2023] [Accepted: 06/06/2023] [Indexed: 07/04/2023] Open
Abstract
This paper introduces a method for determining the authenticity of commercial cereal bars based on trace element fingerprints. In this regard, 120 cereal bars were prepared using microwave-assisted acid digestion and the concentrations of Al, Ba, Bi, Cd, Co, Cr, Cu, Fe, Li, Mn, Mo, Ni, Pb, Rb, Se, Sn, Sr, V, and Zn were later measured by ICP-MS. Results confirmed the suitability of the analyzed samples for human consumption. Multielemental data underwent autoscaling preprocessing for then applying PCA, CART, and LDA to input data set. LDA model accomplished the highest classification modeling performance with a success rate of 92%, making it the suitable model for reliable cereal bar prediction. The proposed method demonstrates the potential of trace element fingerprints in distinguishing cereal bar samples according to their type (conventional and gluten-free) and principal ingredient (fruit, yogurt, chocolate), thereby contributing to global efforts for food authentication.
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Affiliation(s)
- Michael Pérez-Rodríguez
- Tecnologico de Monterrey, Escuela de Ingeniería y Ciencias, Ave. Eugenio Garza Sada 2501, Monterrey 64849, N.L., Mexico
| | - Melisa Jazmin Hidalgo
- Instituto de Química Básica y Aplicada del Nordeste Argentino (IQUIBA-NEA), UNNE-CONICET, Facultad de Ciencias Exactas y Naturales y Agrimensura, Ave. Libertad 5400, Corrientes 3400, Argentina
| | - Alberto Mendoza
- Tecnologico de Monterrey, Escuela de Ingeniería y Ciencias, Ave. Eugenio Garza Sada 2501, Monterrey 64849, N.L., Mexico
| | - Lucy T. González
- Tecnologico de Monterrey, Escuela de Ingeniería y Ciencias, Ave. Eugenio Garza Sada 2501, Monterrey 64849, N.L., Mexico
| | - Francisco Longoria Rodríguez
- Centro de Investigación en Materiales Avanzados, S. C. (CIMAV), Unidad Monterrey, Alianza Norte 202, Apodaca 66628, N.L., Mexico
| | - Héctor Casimiro Goicoechea
- Laboratorio de Desarrollo Analítico y Quimiometría (LADAQ), Facultad de Bioquímica y Ciencias Biológicas, Universidad Nacional del Litoral, Ciudad Universitaria, Santa Fe 3000, Argentina
| | - Roberto Gerardo Pellerano
- Instituto de Química Básica y Aplicada del Nordeste Argentino (IQUIBA-NEA), UNNE-CONICET, Facultad de Ciencias Exactas y Naturales y Agrimensura, Ave. Libertad 5400, Corrientes 3400, Argentina
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Pérez-Burillo S, Hinojosa-Nogueira D, Rufián-Henares JÁ, Pastoriza S. Effect of in vitro digestion and fermentation on antioxidant capacity of weight loss foods and Maillard reaction products content. Food Res Int 2023; 166:112616. [PMID: 36914357 DOI: 10.1016/j.foodres.2023.112616] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/23/2022] [Revised: 02/11/2023] [Accepted: 02/15/2023] [Indexed: 02/21/2023]
Abstract
Cereal snacks and meal replacement shakes are gaining popularity as part of a low-calorie diet. However, some concerns have been risen in relation to their nutrient content and industrial processing. Here we analyzed 74 products, including cereal bars, cereal cakes and meal replacement shakes. We measured furosine and 5-hydroxymethyl-furfural (HMF) due to their relation with industrial processing, mainly thermal treatment, as well as antioxidant capacity after in vitro digestion-fermentation. Most of the products reported a high sugar content, including also large concentrations of HMF and furosine. Small differences were found on antioxidant capacity, although chocolate addition tended to increase the antioxidant power of products. According to our results, antioxidant capacity released after fermentation is higher, which points out to the importance of gut microbes in releasing potentially bioactive compounds. Additionally, we have found alarmingly high concentrations of furosine and HMF, which calls to research into new technologies for food processing to minimize their generation.
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Affiliation(s)
- Sergio Pérez-Burillo
- Departamento de Nutrición y Bromatología, Instituto de Nutrición y Tecnología de Alimentos, Centro de Investigación Biomédica, Universidad de Granada, Granada, Spain
| | - Daniel Hinojosa-Nogueira
- Departamento de Nutrición y Bromatología, Instituto de Nutrición y Tecnología de Alimentos, Centro de Investigación Biomédica, Universidad de Granada, Granada, Spain
| | - José Ángel Rufián-Henares
- Departamento de Nutrición y Bromatología, Instituto de Nutrición y Tecnología de Alimentos, Centro de Investigación Biomédica, Universidad de Granada, Granada, Spain; Instituto de Investigación Biosanitaria ibs.GRANADA, Universidad de Granada, Spain.
| | - Silvia Pastoriza
- Departamento de Nutrición y Bromatología, Instituto de Nutrición y Tecnología de Alimentos, Centro de Investigación Biomédica, Universidad de Granada, Granada, Spain
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dos Santos TR, dos Santos Melo J, dos Santos AV, Severino P, Lima ÁS, Souto EB, Zielińska A, Cardoso JC. Development of a Protein-Rich By-Product by 2 3 Factorial Design: Characterization of Its Nutritional Value and Sensory Analysis. MOLECULES (BASEL, SWITZERLAND) 2022; 27:molecules27248918. [PMID: 36558047 PMCID: PMC9783521 DOI: 10.3390/molecules27248918] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Figures] [Subscribe] [Scholar Register] [Received: 10/29/2022] [Revised: 12/05/2022] [Accepted: 12/13/2022] [Indexed: 12/23/2022]
Abstract
The aim of this study was the development of a cereal bar based on bee pollen (BP), honey (H), and flour by-products (peel passion fruit flour-PPFF), generating an innovative product. BP is a protein-rich ingredient and can be used in the composition of cereal bars. PPFF is a by-product rich in fibers. The formulations were developed using a 23 factorial design with four replicates in the center point, studying the sensory analysis as a response variable. The texture and nutritional parameters were performed for the optimal formulation. BP showed ca. 15% of protein. The final formulation (10.35% BP, 6.8% PPFF, and 25% H) presented 22.2% moisture, 1.8% ash, 0.4% total fat, 3.0% fiber, 63.1% carbohydrates, and 74.0 Kcal/25 g. The sensory analysis presented valued around 7 (typical of a traditional bar). Regarding the possibility of purchasing the product, 51% of the panelists said they would probably buy the developed product. The formulated cereal bar had a similar composition as those already marketed. Moreover, it can be considered a source of fiber and is sensory acceptable. This approach opens up new opportunities for developing nutritional and functional foodstuff with improved sensorial aspects.
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Affiliation(s)
- Thamara R. dos Santos
- Department of Pharmacy, Tiradentes University (UNIT), Murilo Dantas Ave. 300, Farolândia, Aracaju 49032-490, SE, Brazil
| | - Jakcline dos Santos Melo
- Department of Pharmacy, Tiradentes University (UNIT), Murilo Dantas Ave. 300, Farolândia, Aracaju 49032-490, SE, Brazil
| | - Alysson V. dos Santos
- Post-Graduation Program in Process Engineering, Tiradentes University (UNIT), Murilo Dantas Ave. 300, Farolândia, Aracaju 49032-490, SE, Brazil
| | - Patrícia Severino
- Department of Pharmacy, Tiradentes University (UNIT), Murilo Dantas Ave. 300, Farolândia, Aracaju 49032-490, SE, Brazil
- Post-Graduation Program in Industrial Biotechnology, Tiradentes University (UNIT), Murilo Dantas Ave. 300, Farolândia, Aracaju 49032-490, SE, Brazil
- Technology and Research Institute (ITP), Tiradentes University (UNIT), Murilo Dantas Ave. 300, Farolândia, Aracaju 49032-490, SE, Brazil
| | - Álvaro S. Lima
- Post-Graduation Program in Process Engineering, Tiradentes University (UNIT), Murilo Dantas Ave. 300, Farolândia, Aracaju 49032-490, SE, Brazil
- Post-Graduation Program in Industrial Biotechnology, Tiradentes University (UNIT), Murilo Dantas Ave. 300, Farolândia, Aracaju 49032-490, SE, Brazil
- Technology and Research Institute (ITP), Tiradentes University (UNIT), Murilo Dantas Ave. 300, Farolândia, Aracaju 49032-490, SE, Brazil
| | - Eliana B. Souto
- Department of Pharmaceutical Technology, Faculty of Pharmacy of University of Porto, Rua Jorge de Viterbo Ferreira, 228, 4050-313 Porto, Portugal
- REQUIMTE/UCIBIO, Faculty of Pharmacy of University of Porto, Rua Jorge de Viterbo Ferreira, 228, 4050-313 Porto, Portugal
- Correspondence: (E.B.S.); (A.Z.)
| | - Aleksandra Zielińska
- Institute of Human Genetics, Polish Academy of Sciences, Strzeszyńska 32, 60-479 Poznań, Poland
- Correspondence: (E.B.S.); (A.Z.)
| | - Juliana C. Cardoso
- Department of Pharmacy, Tiradentes University (UNIT), Murilo Dantas Ave. 300, Farolândia, Aracaju 49032-490, SE, Brazil
- Post-Graduation Program in Industrial Biotechnology, Tiradentes University (UNIT), Murilo Dantas Ave. 300, Farolândia, Aracaju 49032-490, SE, Brazil
- Post-Graduation Program in Environmental and Health, Tiradentes University (UNIT), Murilo Dantas Ave. 300, Farolândia, Aracaju 49032-490, SE, Brazil
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Naturalness and healthiness in “ultra-processed foods”: A multidisciplinary perspective and case study. Trends Food Sci Technol 2022. [DOI: 10.1016/j.tifs.2022.11.009] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/17/2022]
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10
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Souiy Z, Zakhama N, Cheraief I, Hammami M. Nutritional, physical, microbial, and sensory characteristics of gluten-and sugar-free cereal bar enriched with spirulina and flavored with neroli essential oil. Lebensm Wiss Technol 2022. [DOI: 10.1016/j.lwt.2022.113955] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/31/2022]
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Consumer Motives for Choosing Fruit and Cereal Bars—Differences Due to Consumer Lifestyles, Attitudes toward the Product, and Expectations. Nutrients 2022; 14:nu14132710. [PMID: 35807890 PMCID: PMC9268435 DOI: 10.3390/nu14132710] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/09/2022] [Revised: 06/24/2022] [Accepted: 06/28/2022] [Indexed: 11/24/2022] Open
Abstract
Fruit and cereal bars are the response to the changing needs of consumers seeking health-promoting and convenient products. A cross-sectional study was conducted using the CAWI (Computer-Assisted Web Interview) method, with 1034 respondents consuming products of this kind. The aims of the study were (1) to identify consumer segments based on the importance they attached to the selected attributes of fruit and cereal bars and (2) to characterize the identified segments in terms of frequency and reasons for the consumption of fruit and cereal bars, views on their impact on health, and consumer behavior related to the selected lifestyle elements. Five distinct consumer clusters were identified. Involved and Health-oriented were more likely to consume bars, perceiving them as nutritious products, with a positive impact on health. Frugal and Visual consumed fruit and cereal bars the least frequently. They paid little attention to choosing healthier products in daily diet and physical activity. The Information seekers consumed bars to reduce stress and to improve their mood.
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