The sale of energy giving candy has escalated over the last decade. The best tasting protein bars are now a common feature in snack carts at airports, party stores and vending machines all over the country. In 1997, only $200 million was made from the sale of these energy giving snacks. In 2003, on the other hand, more than $1 billion was made for the same products.
There are numerous brands available in the market today. All these brands are designed in a special way to appeal to the consumer. The appeal may be in the packaging, the name, or the expected results after consumption. A recent study of regular consumers of these products showed that they each possess different qualities, which caused participants in the study to prefer some brands to others.
Energy giving candy varies in flavor, nourishment, and the number of calories present in each packet. A number of them contain large amounts of glucose and gluten, which is a negative quality for any product that is meant for human consumption. Food companies are expected to indicate the nutritional details of their products on the containers of these items. The task experienced by most customers these days is discovering candy that is not only delicious but also nutritious.
The type of sugars used is the most important factor used in determining the taste of an energy snack. Fructose corn syrup is commonly used as a source of sugars for the manufacture of such snacks. These sugars give rise to extremely sweet amino acid candy, which is likely to harm the health of the buyer. Natural, unprocessed sugars produce healthier snacks.
The texture of a food product is equally important to the consumer. Those items that are too grainy, sticky, marshy, milky, crunchy or crispy are undesirable to most consumers. Manufacturers should strive to achieve an excellent balance of ingredients and moisture in the production of these food items. This ensures the texture is adjusted to a level that is satisfactory to most of its consumers.
The fiber composition of body building candy is a vital indicator of taste and nutritional value of the energy snack. High fiber protein bars are better for the health of consumers, as compared to low fiber protein bars. High fiber food items are suggested for consumers who wish to keep their weight in check.
Manufacturers of these food products must also consider the aftertaste of their items during production. They should strive to use additives and preservatives that do not leave a bitter taste in the palates of their customers. Furthermore, sugar levels of these types of candy should be controlled to ensure their aftertaste is not irritatingly sweet.
Last but not least, energy candy varies depending on the type of amino acids they are composed of. The best tasting protein bars are manufactured from unprocessed ingredients and have essential building blocks. Candy manufactured from processed ingredients has non-essential amino acids and is not healthy. The type of amino acids contained determines the usefulness of the food item in the development of lean muscles in the body. The best protein bars should have a great taste and also be of dietetic significance to the consumer.
There are numerous brands available in the market today. All these brands are designed in a special way to appeal to the consumer. The appeal may be in the packaging, the name, or the expected results after consumption. A recent study of regular consumers of these products showed that they each possess different qualities, which caused participants in the study to prefer some brands to others.
Energy giving candy varies in flavor, nourishment, and the number of calories present in each packet. A number of them contain large amounts of glucose and gluten, which is a negative quality for any product that is meant for human consumption. Food companies are expected to indicate the nutritional details of their products on the containers of these items. The task experienced by most customers these days is discovering candy that is not only delicious but also nutritious.
The type of sugars used is the most important factor used in determining the taste of an energy snack. Fructose corn syrup is commonly used as a source of sugars for the manufacture of such snacks. These sugars give rise to extremely sweet amino acid candy, which is likely to harm the health of the buyer. Natural, unprocessed sugars produce healthier snacks.
The texture of a food product is equally important to the consumer. Those items that are too grainy, sticky, marshy, milky, crunchy or crispy are undesirable to most consumers. Manufacturers should strive to achieve an excellent balance of ingredients and moisture in the production of these food items. This ensures the texture is adjusted to a level that is satisfactory to most of its consumers.
The fiber composition of body building candy is a vital indicator of taste and nutritional value of the energy snack. High fiber protein bars are better for the health of consumers, as compared to low fiber protein bars. High fiber food items are suggested for consumers who wish to keep their weight in check.
Manufacturers of these food products must also consider the aftertaste of their items during production. They should strive to use additives and preservatives that do not leave a bitter taste in the palates of their customers. Furthermore, sugar levels of these types of candy should be controlled to ensure their aftertaste is not irritatingly sweet.
Last but not least, energy candy varies depending on the type of amino acids they are composed of. The best tasting protein bars are manufactured from unprocessed ingredients and have essential building blocks. Candy manufactured from processed ingredients has non-essential amino acids and is not healthy. The type of amino acids contained determines the usefulness of the food item in the development of lean muscles in the body. The best protein bars should have a great taste and also be of dietetic significance to the consumer.