A great snack bar is more than its macros. As a growing wave of consumers seek out nutrition on the go, successful products require a deep understanding of formulation techniques, processing, flavor science and food safety at scale.

That’s the focus of the Art and Science of Bar Formulation Workshop, a three-day, hands-on course taking place September 15–17 at the North Carolina Food Innovation Lab (NCFIL). Participants will have the opportunity to work with commercial equipment, including the Bühler SnackFix production system, while learning about the processes that can take their products from the test kitchen to retail shelves. 

The workshop will provide participants with access to a variety of expertise in the nutrition and snack bar space. NCFIL Operations Manager Joe Hildebrand brings his extensive experience with pilot-plant operations and product development to the workshop alongside a diverse lineup of presenters. He will be joined by Ben Jewell of Bühler, Marco Hirscheider of Confectionery Technologies and Consulting,  Larisa Campbell of Allen Flavors, and Nick Morgan of Nutrition Integrated.  

Participants will leave the immersive course prepared to build a better bar with production techniques that meet consumer demands on a commercial scale. 

Find Out More

Learn more about the Art and Science of Bar Formulation Workshop and discover how hands-on training and industry knowledge can help up-and-coming brands enter competitive food and beverage categories with winning products.