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Updated: Jun 19, 2026

Measuring Oral Fatty Acid Thresholds, Fat Perception, Fatty Food Liking, and Papillae Density in Humans
10:29

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Published on: June 4, 2014

Consumer Insights into "Clean Label" High-Fat, Low-Carbohydrate Protein Bars.

Meghan M Stewart1, Md Shakir Moazzem2, Jordan N Proctor3

  • 1Department of Food Science and Technology, University of Georgia, Athens, GA 30602, USA.

Foods (Basel, Switzerland)
|February 13, 2026
PubMed
Summary

Consumers preferred high-fat, low-carbohydrate (HFLC) protein bars with higher protein and lower fat. Key preferences include natural ingredients, minimal components, and high satiety for improved HFLC bar development.

Keywords:
acceptabilitymeal replacement barmeat barmeat snack productprotein barsnack bar

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Published on: January 12, 2020

Area of Science:

  • Food Science
  • Consumer Behavior
  • Nutrition

Background:

  • High-fat, low-carbohydrate (HFLC) diets are popular, increasing demand for compliant snack products like protein bars.
  • Consumer acceptance of HFLC protein bars is influenced by sensory attributes and ingredient perceptions.
  • Existing HFLC bars may not meet consumer expectations for taste, texture, and ingredient profiles.

Purpose of the Study:

  • To evaluate consumer perceptions of HFLC protein bars with varying beef tallow fat content.
  • To identify key sensory attributes and ingredient preferences influencing consumer acceptance of HFLC protein bars.
  • To provide insights for developing improved HFLC protein bar formulations.

Main Methods:

  • A consumer acceptability test involving 102 participants evaluated five HFLC protein bar samples (four prepared, one commercial).
  • Sensory attributes (liking, texture, flavor, aroma) and purchase intent were assessed using hedonic, diagnostic, and just-about-right (JAR) scales.
  • Consumer demographics, consumption habits, and ingredient preferences related to the HFLC product category were collected.

Main Results:

  • No HFLC protein bar samples, including the commercial option, achieved high overall liking.
  • The prepared HFLC bar with the highest protein and lowest fat content was preferred among the tested samples.
  • Prepared HFLC bars received significantly higher ratings for flavor and aroma compared to the commercial bar (p ≤ 0.05).
  • Consumers prioritized high protein, high satiety, minimal and natural ingredients, and no added sugar in HFLC snack products.

Conclusions:

  • Improvements in HFLC protein bars can be achieved by incorporating fat-synergizing flavors (sweetness, saltiness, spiciness) and enhancing texture through lean protein.
  • Consumer demand favors HFLC snack products with fewer, more natural ingredients and substantial satiating effects.
  • Formulating HFLC protein bars that align with consumer preferences for ingredient simplicity, naturalness, and satiety is crucial for market success.