The Final Product

Project Outline

The purpose of this plant-based protein snack product is that it can provide an “all in one” snack bar. It is high in fibre, protein and healthy fats, whilst being lower in sugar and salt, and it caters for those who are vegetarian or need to follow a dairy and gluten free diet.

The idea behind the product is that snacks do not have to be unhealthy. Snack bars and ‘nutritional’ snack products that are currently on the market are typically for a niche group of people, whether it be bodybuilders or athletes, or those that cater for people with dietary restrictions. These types of products commonly sacrifice the sensory properties to supply an alternative source of macro/micronutrients.

The physical properties of this product are: sticky to the touch, a strong sweet smell and a light brown colouring created with the multicoloured seeds. The sensory properties are: a smooth and chewy texture, with a sweet taste and nutty after-tone. 

The predominant plant-based protein for my product is peanuts, as they contain a high source of protein; for every 100 grams of peanuts, one quarter of that (25 grams) is protein. Peanuts also contain a source of antioxidants, iron, magnesium, and fibre.

In the process of making the peanut butter, honey was used with the blended peanuts and maple syrup to act as an emulsifier and prevent the separation of the two ingredients. This helped to melt the products together in the saucepan and create a sticky liquid that would hold the nuts and seeds together. 

Work In Progress