MM. Stewart, MS. Moazzem, JN. Proctor, WL. Kerr, MJ. Bui and K. Adhikari (2026). Consumer Insights into "Clean Label" High-Fat, Low-Carbohydrate Protein Bars. Foods (Basel, Switzerland), 15(3). https://doi.org/10.3390/foods15030551

PubMed 41683137

[Abstract]
This study assessed consumer perceptions of high-fat, low-carbohydrate (HFLC) protein bars containing varying levels of beef tallow fat. A consumer acceptability test was conducted (n = 102) with four prepared and one commercially available HFLC bar samples. Hedonic, diagnostic (intensity), and just-about-right (JAR) questions on overall liking, texture, flavor, and purchase intent were included in the sample evaluation ballot, followed by general demographic, consumption behavior, and ingredient preference questions about the product category. Although none of the samples, including the commercial bar, were liked, the sample with the highest protein content and lowest fat content was preferred over the others. Overall flavor and aroma liking were rated significantly higher for all prepared samples compared with the commercial bar (p ≤ 0.05). The sample evaluation revealed potential pathways for improving HFLC bars by leveraging "fat-synergizing" attributes such as sweetness, saltiness, and spiciness, with texture improvements possible through higher lean-protein incorporation. The ingredient factors most important to the participants were high protein content, high satiety, minimal ingredients, natural ingredients, and no added sugar. This study's results demonstrate a widespread desire for fewer ingredients overall, more natural ingredients, and high satiation in snack products.