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Development of a savory meal replacement bar |
C. A. CARPENITO, Fast Moving Conusmer Goods, Arthur D. Little, 15 Acorn Park, Cambridge, MA 02140, C. M. Zammer, Fast Moving Consumer Goods, Arthur D. Little, 15 Acorn Park, Cambridge, MA 02140, and M. J. Rudolph. Meal replacement bars represent a category of approximately $800 million dollars in the US. However, all existing bars are sweet, with a gap in the savory flavor segment. These bars are used to replace full meals, or are used as part of a weight loss system with other sweet components such as beverages. Consumers normally consume both sweet and savory foods as part of a balanced diet, and therefore there is an opportunity for a savory bar in the meal replacement category The objectives were to § Develop a fortified meal replacement bar with a 40% fat, 30% protein, 30% carbohydrate nutritional content § Develop a balanced savory (pizza) flavor system, while suppressing the sweet flavor that is prevalent in bar ingredients § Use descriptive sensory analysis to measure flavor quality and guide product development efforts. Profile Attribute Analysis, a quantitative descriptive sensory method, measures the attributes of consumable products and provides statistical information about products. Analysis of Variance determines significant differences among the products, Principal Components Analysis combines attributes into statistical groups to summarize flavor quality, Response Surface Methods used to optimize flavor and texture attributes to meet a target product specification. Several formulations of pizza flavored bars were developed and evaluated by a trained panel. Bars varied in flavor type, sodium content, and texture. Sensory panel data showed significant differences among the samples, with several within the target score range for sweetness (3-4), chewiness (4-6), flavor intensity (5) and flavor quality. Savory bars can be developed that meet the nutritional profile of meal replacement bars, providing an alternative flavor profile. Sweet suppression is a challenge in developing a savory bar, and has been accomplished through experimental design techniques. The sweetness level is statistically significantly less than other meal replacement bars (3 score vs. 5) with equivalent flavor quality.
Session 89, Product Development
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