Cereal Bars Products

MAK supplies fruit concentrates, fruit preparations, fibre ingredients and plant-based solutions that can be evaluated for cereal bars. Depending on the reference, they may contribute to flavour, fruit solids, texture, fillings or the system used to hold the cereal matrix together.

Suitable fruit concentrates can be assessed as part of a binding formulation. Performance depends on soluble solids, viscosity, moisture contribution, dosage and the other ingredients. Trials should confirm cohesion, forming and cutting behaviour and the desired finished-bar texture.

Compare fruit content, composition, consistency, particle size, acidity and processing requirements. Test the filling with the surrounding bar matrix or coating to assess distribution, adhesion, flavour and changes in texture or moisture balance during storage.

Different components can exchange moisture during storage, affecting texture and the interaction between layers. Evaluate the complete recipe, process and packaging together, using representative trials to confirm the desired bar characteristics over the target shelf life.

Share the bar format, cereal base, intended ingredient function, target texture and flavour, process conditions and expected volumes. Confirm the exact ingredient specification, packaging, storage requirements and shelf life before production.