Research Results from University of Parma Update Knowledge of Food Research (Fostering Circular Economy: Brewing By-Products as Innovative Ingredients for Cereal Bar Formulation).

A recent study conducted by researchers at the University of Parma in Italy explored the use of brewer's spent grain (BSG) as an ingredient in cereal bars. The study found that BSG enriched the bars with minerals, B vitamins, proteins, and fibers, meeting the required nutritional content for a "high fiber" claim. The study also examined the sensory perception of the bars and found that providing information about BSG had little impact on consumer liking, purchase intent, and sensory perception. The research highlights the potential use of upcycled ingredients in cereal bars and emphasizes the importance of the sensory experience in consumer appreciation. [Extracted from the article]