Food for thought
We take a closer look at the health profile of this ubiquitous between-meal favourite
If you want to see inside the minds of the squatting, supp-ing public, the supermarket snack aisle is a good place to start. Packaging varies, but promises invariably reflect the messaging of the moment, from low-calorie (the 1990s) to high protein (right now). But our appetite for snacks remains.
The idea of quick, ready-made snack foods reached the UK and Europe when snack bars were first introduced in America*. The first ‘snack bar’ – agranola cereal bar – was introduced in the UK in 1981, sparking a growing industry. According to a paper* published in February, our evolving lifestyles and a growing interest in healthy food trends goes some way towards explaining the innovation in this sector, and systematic reviews and meta-analyses show that labelling terms are a key driver for consumer food choices and perceptions. But with buzzwords such as ‘natural’ and ‘honest’ revealing next to nothing about the bars’ nutrition, how healthy are they, really?
A vast number of observational studies* suggest that eating snack bars between meals can support individual health, nutrition and fitness goals by providing varying amounts of energy, vitamins, fibre, minerals and protein. But some can be a major source of saturated fat and free sugar. Chocolate, syrup and yoghurt-coated options – while tasty – can contain more sat fat and free sugars t
