Vegan Protein Bar Plant-Based, Protein Packed

Total Page：16

File Type：pdf, Size：1020Kb

Vegan Protein Bar Plant-Based, Protein Packed ¡ Delicious, plant-based recovery option ¡ Minimizes post-exercise soreness ¡ Helps repair lean muscle tissue GLUTEN For post-workout refueling, meal replacement, snacking, or FREE NO ADDED SUGARS anytime you want a rich source of vegan protein, the Hammer 56g Bar MSRP: $2.95 ea Vegan Protein Bar is an ideal, and delicious choice! Chocolate Peanut Flavor Nutrition Facts USAGE: Pre-exercise, post-workout, or healthy snack anytime Nutrition Facts Per One bar (57g) Calories 260, Calories from Fat 110, Total Fat 12g (18%), Saturated Fat 3.5g, (18%) Trans Fat 0g, Cholesterol 0 mg, Sodium 5 mg (0%), Carbohydrate 24g (8%), Fiber 12g (48%), Sugars 8g, Protein 14g, Vitamin A (0%), Vitamin C (2%), Calcium (2% ), Iron (10%). % = % Daily Value Pre-exercise meal: Consume 3 hours prior to exercise or Certified Organic ingredients: Peanut Butter, Prebiotic Syrup, Pea Protein, Chocolate Coating (Chocolate, Organic Cane Sugar, Vanilla), Tapioca Syrup, Sacha Inchi Protein, NuVous™ (sweetener). CONTAINS PEANUTS. Manufactured in a facility that processes race nuts, soy, and dairy. Caution: May contain pieces of date pits, stems, nut shells, or seeds. Do not use if wrapper is tampered with or damaged. Recovery enhancement: Consume immediately after exercise for vegan, soy-free recovery Healthy snack/meal replacement: Consume as needed to increase daily protein intake How to use: Enjoy anytime to boost protein and nutrient intake, or to optimize recovery Our Customers Say It Best “I usually find myself getting tired of protein bars after a few months but I’ve been eating Hammer Vegan Protein Bars for several years and absolutely love them. They are by far the best tasting vegan protein bars!” .

Copy Link

Recommended publications

Instrumental and Sensory Texture Attributes of High‐Protein Nutrition Bars Formulated with Extruded Milk Protein Concentrate Justin C
Food Science and Human Nutrition Publications Food Science and Human Nutrition 5-2016 Instrumental and Sensory Texture Attributes of High‐Protein Nutrition Bars Formulated with Extruded Milk Protein Concentrate Justin C. Banach Iowa State University Stephanie Clark Iowa State University, [email protected] Buddhi P. Lamsal Iowa State University, [email protected] Follow this and additional works at: https://lib.dr.iastate.edu/fshn_ag_pubs Part of the Food Chemistry Commons, Food Processing Commons, Human and Clinical Nutrition Commons, and the Molecular, Genetic, and Biochemical Nutrition Commons The ompc lete bibliographic information for this item can be found at https://lib.dr.iastate.edu/ fshn_ag_pubs/203. For information on how to cite this item, please visit http://lib.dr.iastate.edu/ howtocite.html. This Article is brought to you for free and open access by the Food Science and Human Nutrition at Iowa State University Digital Repository. It has been accepted for inclusion in Food Science and Human Nutrition Publications by an authorized administrator of Iowa State University Digital Repository. For more information, please contact [email protected]. Instrumental and Sensory Texture Attributes of High‐Protein Nutrition Bars Formulated with Extruded Milk Protein Concentrate Abstract Previous instrumental study of high‐protein nutrition (HPN) bars formulated with extruded milk protein concentrate (MPC) indicated slower hardening compared to bars formulated with unmodified MPC. However, hardness, and its change during storage, insufficiently characterizes HPN bar texture. In this study, MPC80 was extruded at 2 different conditions and model HPN bars were prepared. A trained sensory panel and instrumental techniques were used to measure HPN bar firmness, crumbliness, fracturability, hardness, cohesiveness, and other attributes to characterize texture change during storage.
[Show full text]
Consumer Acceptance of Edible Insects a Value Proposition Development for the Case of an Entomology-Based Venture
Consumer acceptance of edible insects A value proposition development for the case of an entomology-based venture Laura Capponi - 911204155030 Supervisor: Valentina Materia Co-supervisor: Anita Linnemann Management Studies Group Food Quality and Design Group Wageningen University, January 2016 1 Table of Contents Abstract ................................................................................................................................................ 4 Executive Summary .............................................................................................................................. 5 List of Figures........................................................................................................................................ 7 List of Tables ......................................................................................................................................... 8 1. Introduction ...................................................................................................................................... 9 1.1 Background and selected problem .............................................................................................................................. 9 1.2 The case of Jumping Jack Snacks ............................................................................................................................... 11 2. Literature .......................................................................................................................................
[Show full text]
20 17 Category Insight
20 CATEGORY 17 INSIGHT Bars: Big Impact in a Small Package With 25% growth expected in the next five years, it’s no surprise that snack bars are a huge area of focus for product developers. The reasons for the popularity track perfectly with consumers’ overall needs and interests: convenience, portability and nutrition-focused. The variety of forms and tastes truly spans the spectrum. Meanwhile developers are innovating and expanding their toolbox daily. Let’s take a global look at bars, from new forms like bites to opportunities within functional ingredients, reduced sugar, savory spins and plant proteins. 1900 Averill Road, Geneva, IL 60134 630.578.8600 | www.fona.com Global Launches Other European markets such as the Global snack bar UK, Turkey, Sweden, Norway, as well introductions rose as Russia, aren’t currently on the bar bandwagon. This lack of saturation 5% in one year could mean huge opportunity, since alone (2015-2016). consumers worldwide demand healthier, more nutrient-dense, portable snack foods. Global bar introductions rose 5% from 2015 to 2016. The category Snack bars are is expected to reach $8.2 billion expected to see by 2021, equaling a five-year-gain of 23%. In the US, sales increased 23% growth over 24% from 2011-2016 to $6.7 billion. the next 5 years. Across the Atlantic, we see France with a 325% increase in launches over this time period, Italy with 496% and the Czech Republic tallying a huge 1,640% increase. 1900 Averill Road, Geneva, IL 60134 630.578.8600 | www.fona.com Flavors While highlighting health attributes is important for bar brands, it always come back to taste.
[Show full text]
Global Health Foods Market Trends 2021 Market Overview Market Overview
GLOBAL HEALTH FOODS MARKET TRENDS 2021 MARKET OVERVIEW MARKET OVERVIEW Health and Wellness Food Market 2020-2024 • During 2020 to 2024, global health and wellness food market is expected to grow by USD 235.94 million with a CAGR of 6% during the forecast period • Increasing adoption of healthy eating habits, awareness on the importance of organic food, and increasing food sensitivities increase the market growth Sources: Research and Market, 2020a, & Technavio, 2020 MARKET OVERVIEW Market Insight: Superfoods • The popularity of 'superfoods', such as super fruits and super grains, has increased significantly over recent years as consumers are prone towards natural and wholesome ingredients • Consumers are curious in identifying the ingredients present in the food and beverages they consume, thus triggering the demand for clean-label ingredients • This is due to concerns about the long-term effects of the ingredients used in food and beverages, in terms of nutrition content and its impact on well-being • New product launches with a strong positioning for superfoods can be expected to continue • Global Superfoods market is segmented by type: Fruits and Vegetables Grains and Cereals Herbs and Roots Source: Mordor Intelligence, 2019a MARKET OVERVIEW Market Insight: Functional Food • Global functional food market is projected to grow at a CAGR of 6.78% during the forecast period 2020-2025 • Functional food offers specific health benefits such as, improved mental energy, better bone and heart health, immune system strengthening, cholesterol
[Show full text]
New Vegan, Gluten- & Lactose Free Protein
NEW VEGAN, GLUTEN- & LACTOSE FREE PROTEIN BAR AbsoBAR is a great tasting gluten & lac- One AbsoBAR also contains 10g of dietary tose free, vegan protein bar. It comes in fiber. This fiber is probiotic and it stimu- three flavours: chocolate, banana and lates the growth of the beneficial micro- strawberry. organisms of the intestinal flora and it One AbsoBAR contains 21g of protein. It does not raise blood sugar levels. delivers the same protein quality as ani- mal protein sources but from vegetable Innovative and easy to sell, AbsoBAR is ones, because it uses a combination of one of the “cleanest” protein bars available protein from rice and peas. in the market today. It is made of fewer ingredients than most other protein bars, it does not contain artificial sweeteners The main advantages of this combination or preservatives. The raw materials are are: sourced from the EU and manufactured • easy to digest in Hungary to ensure European Standard • complete amino acid profile quality. • gluten & lactose free • milk protein free • vegan GLUTEN LACTOSE ONLY VEGAN W/ NATURAL SAFE & FREE FREE INGREDIENTS SWEETENER HEALTHY Ingredients (chocolate flavor): AbsoRice protein blend (pea protein isolate, rice protein concentrate), rice syrup, fructo-oligosaccharides, chocolate coating (iso- malt, cocoa mass, cocoa butter, soy lecithin, vanillin, cocoa solids), coconut oil, soy lecithin, grated coconut, glycerol, cocoa powder, flavouring, cellulose gum, steviol glycosides. TYPICAL VALUES / TÁPÉRTÉK 100 G 74 G NRV ENERGY / ENERGIA - (KJ) 1582,5 KJ 1171,0
[Show full text]
BARS GELS Mono3 11Ew
APPLICATIONS MONOGRAPH BARS AND GELS U.S. WHEY INGREDIENTS IN NUTRITION BARS AND GELS By Kimberlee J. Burrington Dairy Ingredient Applications Laboratory, Wisconsin Center for Dairy Research, University of Wisconsin-Madison, USA Editorial contributions by Robert Boutin Knechtel Laboratories, Skokie, Illinois, USA The nutraceutical confectionery Whey proteins are essential ingredients For example, protein bars’ quality market enjoys double-digit in nutrition bars and they are emerging and shelf life have benefited by the growth and product as key ingredients in energy gels and introduction of specialized hydrolyzed pastes. The mild flavor of whey protein whey protein mixes. diversification continues to ingredients makes them compatible The use of whey proteins in sports make this category strong and with a wide variety of flavors and snack products delivers the exciting. Diversification occurs and guarantees high consumer nutrients shown to positively affect acceptability. Recent advances in in many areas including body composition. Research has U.S. whey protein ingredients allow forms, products and ingredient demonstrated that whey proteins nutraceutical manufacturers to create are critical for muscle recovery and benefits. The most recent growth products with increased protein levels, growth. They are also one of the very was found in bar, gel and paste better/cleaner taste, superior texture few ingredients shown to modulate products formulated with higher stability and a longer shelf life. the immune functions. levels of protein, including whey proteins. These products offer unique nutritional benefits to both general or “casual snacker” consumers, as well as those with specific health, diet, energy or sports focus. This monograph reviews the processing conditions and formulations of nutraceutical confectionery products, including nutrition bars, their coating, and energy gels and pastes.
[Show full text]
Increasing Protein in Vegetarian & Vegan Diets
INCREASING PROTEIN IN VEGETARIAN & VEGAN DIETS Increasing your dietary protein intake helps stabilize blood glucose which in turn enhances & sustains your energy levels & mental clarity. See if this holds true for you by eating more protein than you typically would for 3 days. If you notice improvement in your energy & mental clarity, maintain a daily protein intake of about 65 grams by eating 20-25 grams per meal & 6-8 grams per snack. Try these interchangeable options (e.g. lunch can be swapped for dinner) & feel better fast! BREAKFAST LUNCH (cont’d) Goals: 14-20 grams of protein, 1 veggie or fruit, • Restaurant or grocery store-prepared foods: 1 cup of beans, something with fiber, & a little fat hummus, or tempeh OR 1/2 block of firm tofu in a salad, burrito, wrap sandwich or over brown rice or quinoa • Ready-to-drink protein shake (e.g. Odwalla or Orgain) & 1 piece of fruit (e.g. apple or banana) with 4 Tbsp of nut or • From home: Pre-cook 4-8 veggie sausages. Eat 1 veggie seed butter (e.g. almond or tahini) OR homemade protein sausage with salad greens, your favorite salad dressing, shake with whey, rice, or Vega-brand protein powder, & ½ a sweet potato or 1 piece of fruit berries, cocoa, coconut milk, & water • High-protein Greek yogurt with nuts or seeds & berries • Protein bar: Clif Builder’s, Zing, or Stinger along with 1 piece of fruit with 4 Tbsp of nut or seed butter • High-protein Greek yogurt (e.g. Fagé or Chobani) with nuts or • Egg salad or cottage cheese on a bed of salad greens with seeds (e.g.
[Show full text]
Fun Fact of the Week 9 Smart Protein-Bar Picks* Not All Protein Bars Are Right for Your Needs
Fun Fact of the Week 9 Smart Protein-Bar Picks* Not All Protein Bars Are Right for Your Needs There’s no question that protein is an essential part of a healthy diet: Research suggests that it keeps you feeling full, helps muscle recover after a workout, contributes to weight loss, and maybe even lowers blood pressure. A recent study published in Circulation, the journal of the American Heart Association, found that replacing the calories in refined carbs with a daily 40-gram supplement of milk or soy protein lowered blood pressure modestly. All these benefits help explain why protein bars have become a diet staple. The only problem, says Jessica Janc, a certified sports nutritionist with the National Association of Sports Nutrition, is that not all protein bars are created equal — many brands are so loaded with sugar, they’re more like candy bars than diet supplements. Quest Bar Calories: 200 Protein: 20 grams Total Carbs: 22 grams Total Fat: 9 grams (0.5 saturated) Sugar: 2 grams If you want a protein-packed bar that’s great for athletes, Janc suggests Quest bars for their low sugar and fat levels and focus on whole, natural ingredients. “Quest bars are all-natural, low in sugar, and have 20 grams of protein,” Janc explains. “Plus, they taste good!” Pure Protein Bars Calories: 190 Protein: 20 grams Total Carbs: 17 grams Total Fat: 6 grams (3 saturated) Sugar: 2 grams When it comes to overall nutrition, Janc likes Pure Protein bars because of their high protein-to- carbohydrate ratio. And she says these bars don’t have that chalky protein-supplement taste.
[Show full text]
Protein Bars Contain the Best Vegan Protein Sources Such As Brown Rice Protein and Chia Seeds
100% ORGANIC | 100% RAW | VEGAN | GLUTEN-FREE | NON-GMO | SUPERFOODS + superfoods ROO'BAR +protein bars contain the best vegan protein sources such as brown rice protein and chia seeds. The rice protein contains all the 9 essential amino acids in an easy to digest form, while the chia seeds contribute with a lot of omega-3 fatty acids. ROO'BAR Chia & Chocolate and Chia & Spirulina Protein bars derive their sweet taste from dates and low GI coconut blossom nectar, with no artificial sweeteners or added sugar. ROOBAR +protein bars are new made of 7 up to 8 ingredients. Low-glycemic impact. protein bars Roobar Chia & Chocolate Protein Bar Ingredients: dates*, rice protein*(20%), cashew*, cacao butter*(10%), ground chia seeds*(5%), coconut blossom nectar*, cacao powder*. 13g protein, 256 calories per 60g bar Low-GI 34/ Normal GL 13 Roobar Chia & Spirulina Protein Bar Ingredients: dates*, cashew*, rice protein*(20%), coconut blossom nectar*, ground chia seeds*(5%), spirulina*(3%), ginger*, lemon oil**. 13g protein, 223 calories per 60g bar, Low-GI 47/ Normal GL 19 * Raw ingredient from organic agriculture. ** ingredient from organic agriculture. Bar 60g Display #RooBOX 12 x 60g Pallet 1 pallet = 4 layers x 6 masterboxes x 42 displays x 12 bars =12096 Shelf life/ Guaranteed 13 Months / 10 Months SOY www.Roobar.com 100% ORGANIC | 100% RAW | VEGAN | GLUTEN-FREE | NON-GMO | SUPERFOODS + superfoods ROO'BAR +superfoods are 100% organic raw energy bars with superfoods. The bars have a simple formula of 4-5 ingredients and are both healthy and delicious. ROO'BAR +superfoods derive their natural sweetness from dried fruits only - no added sugar.
[Show full text]
Raising the Bar
Raising the Bar Choosing Healthy Snack Bars versus Gimmicky Junk Food A REPORT BY THE CORNUCOPIA INSTITUTE | DEC 2017 The Cornucopia Institute wishes to thank the foundations that support our research and the thousands of family farmers and organic advocates who fund this work with their generous donations. The Cornucopia Institute is chartered as a tax-exempt public charity focusing on research and education. Cornucopia aims to empower organic producers, consumers, and wholesale buyers to make discerning marketplace decisions, protecting the credibility of the organic food and farming movement and the value it delivers to society. The Cornucopia Institute P.O. Box 126 Cornucopia, WI 54827 608-425-2000 voice 866-861-2214 fax [email protected] www.cornucopia.org Report design and layout: Draft Horse Studio | drafthorsestudio.com All photos: Adobe Stock. Copyright © 2017, The Cornucopia Institute Contents Executive Summary .............................................................. 1 Major Findings ......................................................................................................... 1 How to find the healthiest snack bars for you and your family ..................................................................... 2 Look for the USDA Organic Label .................................................... 4 Avoid the “Made with” Organic Ingredients Label ........................................ 5 Non-GMO Label ................................................................. 6 Ingredients to Avoid in “Natural” Products
[Show full text]
Insect Farming for Feed and Food Production from a Circular Business Model Perspective
sustainability Commentary Insect Farming for Feed and Food Production from a Circular Business Model Perspective Fabio A. Madau , Brunella Arru * , Roberto Furesi and Pietro Pulina Department of Agriculture, University of Sassari, SS 07100 Sassari, Italy; [email protected] (F.A.M.); [email protected] (R.F.); [email protected] (P.P.) * Correspondence: [email protected] Received: 30 April 2020; Accepted: 29 June 2020; Published: 4 July 2020 Abstract: The studies focused on the use of insects have outlined numerous reasons for using insects as food and feed as an important method to increase food opportunities for consumers. Insects have been emphasized as a food source with a low environmental impact due to the limited requirement for arable land and water, low ecological cost, and high-quality protein provision. In Europe and Western countries, insect farming is a growing business in which, however, some critical economic aspects must be recognized. The sector needs to be adequately promoted to rationally exploit the huge amount of potential. As such, the aim of this study was to analyze the recent research on economic aspects related to insect farming for feed and food production with the purpose of providing evidence of the critical economic points in this emerging sector. The focus was mainly oriented to understanding how insect farming can foster virtuous circular economic processes, speciﬁcally considering economic aspects on the basis of the limited literature currently available and the circular economic principles. A circular business model approach was proposed to address the entire insect-based feed and food supply chain from a circular economic perspective.
[Show full text]
INSECT ECONOMY and MARKETING: How Much and in What Way Could Insects Be Shown in Packaging?
INSECT ECONOMY AND MARKETING: How much and in what way could insects be shown in packaging? SAARA-MARIA KAUPPI Master's Thesis Aalto University School of Arts, Design and Architecture Department of Design Creative Sustainability 2016 INSECT ECONOMY AND MARKETING: How much and in what way could insects be shown in packaging? SAARA-MARIA KAUPPI Master's Thesis Aalto University School of Arts, Design and Architecture Department of Design Creative Sustainability 2016 2 3 ACKNOWLEDGEMENTS ith this thesis process, I had an amazing opportunity to engage myself with a topic that is rather new in Finland and has the full potential to be helpful for the whole insect industry. In the beginning of the year 2016, I moved from Helsinki to Seinäjoki to concentrate on this thesis. I was lucky to be part of a group of students from Helsinki University in Seinäjoki, who were also working with edible insects and starting Wtheir own business. We lived together, grew edible insects in our kitchen and discussed about insects every day. This made it easier for me to understand insects and think about them as part of our food chain. I am grateful to University Consortium of Seinäjoki for study facilities and encouragement that helped me along the way. When planning this research, the outcome of this thesis was not in sight. One of the major struggles in this thesis process was to trust in the process itself. Working with students and their lecturer at Lahti Institute of Design made the outcome even more interesting. I was very pleased about the results and the attitude students showed during this process.
[Show full text]