Concept to Sale of a Healthier Snack Bar

Rush, Elaine; Yan, Mary R.; Parsons, A. J.; Kelleher, John D.; Brown, Daniel

doi:10.15436/2377-0619.16.044

Cited by 5 publications

(5 citation statements)

References 17 publications

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“…In partnership with a food manufacturer who baked and packaged the bars, design expertise for the food label from within the university and monitoring of sales through the food outlets at the Auckland University of Technology it has shown that the bar is commercially viable [52]. The Nothing Else™ bar has a favorable effect on acute glycemic response and satiety [53].…”

Section: Potential Strategies To Improve Nutrition and Reduce Riskmentioning

confidence: 99%

Evolution not Revolution: Nutrition and Obesity

Rush

Yan

2017

Nutrients

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The increasing prevalence of obesity over the course of life is a global health challenge because of its strong and positive association with significant health problems such as type 2 diabetes, cardiovascular disease, stroke, and some cancers. The complex causes and drivers of obesity include genetic factors, social, ecological and political influences, food production and supply, and dietary patterns. Public health messages and government food and activity guidelines have little impact; the retail food environment has many low-priced, nutrient-poor, but energy-dense products and there is a gap between what an individual knows and what they do. Public health and education services need legislation to mandate supportive environments and promote food literacy. Two New Zealand case studies of proof-of-principle of positive change are described: Project Energize and Under 5 Energize as exemplars of school environment change, and the development of the Nothing Else™ healthier snack bar as an example of working with the food industry. Changes in food literacy alongside food supply will contribute in the long term to positive effects on the future prevalence of obesity and the onset of non-communicable disease. More cross-disciplinary translational research to inform how to improve the food supply and food literacy will improve the health and wellbeing of the economy and the population.

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Section: Potential Strategies To Improve Nutrition and Reduce Riskmentioning

confidence: 99%

Evolution not Revolution: Nutrition and Obesity

Rush

Yan

2017

Nutrients

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“…In this field study, we aimed to examine whether offering the newly developed healthy and attractive snack with a correspondingly branded food truck would make people buy and eat the snack. The branding was added to give the snack a professional look, since the appearance of food is an important factor in marketing [ 47 ]. The effects of our intervention were measured by the volume of snack sales and by responses to questions about how much people liked the snack and the food truck branding.…”

Section: Methodsmentioning

confidence: 99%

Snacks and The City: Unexpected Low Sales of an Easy-Access, Tasty, and Healthy Snack at an Urban Snacking Hotspot

Schlinkert

Gillebaart

Benjamins

et al. 2020

IJERPH

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: While many people declare an intention to eat and snack more healthily, a large body of research has found that these intentions often do not translate into actual behavior. This failure to fulfil intentions is regularly attributed to the obesogenic environment, on which basis it is assumed that changing the food environment may lead to more healthy snacking behavior. To test this premise in real life practice, the present research project investigated whether making a healthy snack easy-to-access in an urban environment characterized by unhealthy snacking would support people in their intentions of purchasing more healthy snacks. The urban snack project consisted of three phases. In Phase 1, a hotspot location for unhealthy snacking was determined by using a Global Positioning System to track people’s snacking locations anda survey to verify the location . In Phase 2, an attractive snack was developed that met consumers’ criteria of what constituted a healthy and tasty snack, together with corresponding branding that also included a small food truck from which to sell the newly developed snacks. In Phase 3, the snack was sold from the food truck located at the previously determined unhealthy snacking hotspot. We counted the number of snacks sold and canvassed people’s opinions about the snack and its branding, finding that in spite of people’s appreciation for the snack, the food truck, and the branding, actual sales of the snack were very low. In the Discussion, we name predominant eating and purchasing habits as possible reasons for these low sales. Future research could focus on placing the healthy snack directly beside people’s habitual snack purchase location to ensure that the new choice gets better recognized. Overall, the findings suggest that merely placing healthy snacks more prominently in people’s food environment is not sufficient to lead people to snack more healthily.

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“…Moreover, available snacks are not formulated to meet the specific nutrient requirements of pregnant women, especially in food cravings related to undesirable excessive weight gain during pregnancy (Blau et al, 2020). Instead, they usually have high energy, fat, and sugar (Rush et al, 2016). Snack bars are usually made using a base of grains or protein and enriched with a wide range of nutrientrich ingredients, vitamins, minerals, and herbs (Constantin et al, 2018).…”

Section: Introductionmentioning

confidence: 99%

Development and characterization of high nutritional value snack bar as a complementary source of nutrients in supporting the growth of pregnant women: chemical, physical, and sensory properties

Maghaydah,

Abughoush,

Aljanada

et al. 2024

Ital. J. Food Sci.

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Developing high nutritional value pregnant bar products as a source of different nutrients to support daily-consumed poor is considered a practical goal to increase pregnant crucial nutrient intake. This research aims to develop high nutritional snack bar as a complementary to support the nutrient requirements in pregnant women using a mixture of grains (chickpea and quinoa flours) along with wheat flour in addition to chia seeds, inulin, moringa leaves powder, anise, mastic and stevia. This study was conducted in two stages. Seven treatments of quinoa and chickpea flour levels in the ratio of (1:2) with wheat flour were produced. Proximate analysis, physical proprieties, color analysis, and sensory evaluation tests were determined. This highly nutritional snack bar has larger contents of protein, fiber, lipids, and ash, as well as lower amounts of moisture and carbohydrate content compared to wheat flour control. Moreover, physical properties: snack bar samples’ weight, diameter and thickness decreased as the concentration of chickpea and quinoa flours increased. The results of the color analysis showed that there were significant differences in lightness (L*), redness (a*), and yellowness (b*) values between the control and the seven snack bar treatments, which showed lower lightness (L*) and yellowness (b*) color values and higher redness (a*) color values. Regarding the sensory evaluation, the most accepted treatment was treatment 7, which had 47.5% wheat flour, 35% chickpea flour, and 17.5% quinoa flour. Developing a high-nutrient-value snack bar as a complementary source of nutrients to support and cover most pregnant women’s nutrient requirements, maintaining necessary daily needs with controlled calorie intake and high quality and acceptability.

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Concept to Sale of a Healthier Snack Bar

Cited by 5 publications

References 17 publications

Evolution not Revolution: Nutrition and Obesity

Evolution not Revolution: Nutrition and Obesity

Snacks and The City: Unexpected Low Sales of an Easy-Access, Tasty, and Healthy Snack at an Urban Snacking Hotspot

Development and characterization of high nutritional value snack bar as a complementary source of nutrients in supporting the growth of pregnant women: chemical, physical, and sensory properties

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