date:May 28, 2015
r and color, and blueberries provide sweetness and enrich products naturally. Because blueberries are compatible with a wide variety of ingredients, potential abounds for a variety of concepts. In gluten-free bars, blueberries are synergistic with oats, amaranth, buckwheat, chia, millet, quinoa, sorghum, teff, kamut, farro and spelt.
But perhaps the biggest push in bar formulation is toward protein. Several market insights and institutions have named it the ingredient to talk about. Plant-based