FRUIT BAR IS MORE THAN JUST A CLAIM.
Fruit pieces, pectin, protein, fiber and grain ingredients behave differently across product types. Brittleness, stickiness, moisture and shelf stability must be defined before production begins.
ENDOTEK develops the recipe, forming, baking or drying, and packaging solution together based on the target consumer and desired texture. A fruit-purée-based bar and an oat granola bar belong to different product groups; the term “fruit” alone does not mean that a product consists only of fruit.
Choose Your Fruit Bar
Evaluate different product and filling options together with your production objective, target texture and shelf-life expectations.
Fruit Processing
TEXTURE & SHAPE
Control of fruit content, pectin and flavor loss.
Cutting and compression behavior of protein, fiber and grain ingredients.
Barrier Packaging
BAKING / DRYING
The balance between moisture, crispness and shelf-life goals.
Protection against oxidation, moisture and temperature exposure.