Vitafoods and PLMA: SternLife focuses on enjoyable protein bars
The high protein bars offer a special flavour experience and at the same time indulge without remorse. SternLife will also be presenting light, refreshing alternatives to creamy protein shakes. Visitors to Vitafoods at stand 3G122 and PLMA at stand 1.A39 can experience these special moments of indulgence for themselves. In Germany alone, the market for protein and energy bars grew by 19% last year. According to experts, this positive trend is set to continue. SternLife is providing an impetus for this with its new ‘Better Snacking’ range. The high protein bars are based on classic confectionery and therefore emphasize indulgence. This clearly distinguishes them from conventional protein bars. ‘The bars appeal to a broader target group with their extraordinary flavour experiences,’ says Hans-Christian Seidel, Business Development Manager. ‘In addition to athletes, it is primarily lifestyle customers who like to indulge in sweet snacks without feeling guilty.’ With its reduced sugar and high protein content, the new range of bars fulfils one of the current top trends in the snack market: indulgence without remorse. This makes it the door opener for new mainstream customers. Manufacturers of sports nutrition can benefit from this, as can lifestyle brands, classic confectionery ranges and retailers' own brands. Customization to the respective brand profile is possible without any problems. The ‘Better Snacking’ range includes the CHOC Core bar with 25 per cent protein content. With its crunchy bite thanks to the solid protein chocolate core, the bar is uniquely positioned in the market and a successful example of the Top Ten Trend 2025 from Innova Market Insights: Tradition reinterpreted. Full of marzipan indulgence without added sugar, but with a creamy nougat filling: with the Marzipan Nougat FUSION bar, SternLife presents a traditional combination from the confectionery segment as a nutrition bar with 20% protein. The PURE Hazelnut Choco Bar with 20% protein also promises pure indulgence. The clean label product also impresses with its short list of ingredients. Sprinkled with large, crunchy peanut halves in combination with a fine caramel cream, the Deluxe BIG Peanut bar has a particularly high protein content of 35%.
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Launched in 2011, specialist journal sweets processing(sp) keeps confectionery business professionals informed about all the latest confectionery industry supply sector developments and features detailed articles about international companies and suppliers.
sp is the sister publication of SWEETS GLOBAL NETWORK’s SG-Magazine, the highly regarded and well established international confectionery business journal. sp covers all stages and aspects of the value added chain from material sourcing to production and packaging.
sp readership includes leaders and decision makers in charge of production, R&D, QM, purchasing and supply chain management, as well as chief executives and senior managing partners.
sp appears every two months in English and German. Circulation currently stands at 5,500. 3,000 of our subscribers are based abroad, mostly in other European countries. sp is now also available as an E-paper.
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International confectionery association SWEETS GLOBAL NETWORK e. V. (SG) is an established network of over 300 member companies based in ten countries. SG is the leading communication platform for confectionery professionals in German-speaking countries (Germany, Austria, Switzerland) and beyond. Meanwhile, most companies involved in manufacturing and retailing confectionery (wholesalers, specialist retailers, importers, brokers, producers) are members. All enjoy huge benefits, such as a range of high quality services and invitations to exclusive, member only events. There are an additional 40 supporting members active in the confectionery industry supply sector.
The International Sweets Business Forum in Berlin has taken SG well beyond the traditional territory of conventional training seminars and workshops. Social events, such as the New Year Reception in Munich or the ISM WARM UP held on the eve of the ISM in Cologne now rank as must-attend fixtures in the confectionery business year.
While acknowledging the growing significance of the global information and knowledge community, SG never loses sight of what’s going on at a local level. Articles in SG-Magazin and sweets processing, the SG-Newsletter (several times a week), annual publication of the SG-Directory and worldwide contacts bear witness to the pronounced internationality of the association.