Bee-Well Bars:

Eat Well, Be Well

Cravinho, Amanda
Rieger, Kelsey

Nutrition 405
Section 1
Spring 2015
May 6, 2015

Product Description and Use

Bee-Well Bars were designed with the goal to incorporate multiple functional ingredients
into one whole food bar to provide a plethora of beneficial nutritious value in one convenient
product. The most notable functional ingredient is the use of bee pollen. Bee pollen is one of
natures most nourishing byproducts and has even been recognized as a medicine by the
German Federal Board of Health (Rzepcka and others 2012). One teaspoon a day has been
shown to boost metabolism, energy, endurance and can aid in recovery from chronic illness
(Mao and others 2012). Dried plums, chia seeds, coconut oil and agave nectar will also add to
the functionality of the product. The bar falls into the category of food bars and the main
benefits provided include energy, high fiber for digestive health, anti-inflammatory properties,
natural sources of sugars for glucose stability and natural beauty benefits. There is an
increasing amount of busy professionals and two income households with limited time to make a
smart decision about what they are feeding their bodies. Many times this can lead to
malnourishment, fatigue and illness. Marketed towards busy health conscience consumers,
Bee-Well Bars will provide a solution by offering an essential nutrient dense, convenient and
satiating bar all in one.

Product Formulation and Ingredients

The goal in the product formulation of the Bee-Well bars was to have a bar with a high
level of functional ingredients and a minimal amount of processed ingredients. The development
started with a traditional granola bar that was turned into a functional foods bar. The desired
product was a chewy, moist bar that used dried plums, coconut oil, bee pollen, agave nectar and
chia seeds to improve the functional properties and nutritional profile of the bar. Competitor bars
were assessed for ingredients, price and placement (Appendix A).
Table 1: Formulation of Bee-Well bars
Trial 1

Trial 2

Trial 3

2.5 cups rolled oats

2.5 cups rolled oats

2.5 cups rolled oats

1/4 cup agave nectar

1/2 cup agave nectar

1/3 cup agave nectar

1/2 cup coconut oil

1/4 cup coconut oil

1/4 cup coconut oil

1/2 cup light brown sugar

1/4 cup light brown sugar

1/4 cup light brown sugar

1/2 tsp vanilla extract

1 tsp vanilla extract

1 tsp vanilla extract

1/4 tsp kosher salt

1/4 tsp kosher salt

1/4 tsp kosher salt

1/2 cup dried plums

1 cup dried plums

1.5 cups dried plums

1/4 cup dark chocolate chunks

1/4 cup dark chocolate chunks

1/4 cup dark chocolate chunks

1/8 cup chia seeds

1/4 cup chia seeds

1/4 cup chia seeds

1/8 cup bee pollen

1/4 cup bee pollen

1/4 cup bee pollen

After three different product development trials, the final recipe and method was decided on for
optimal flavor and texture.
Final recipe:
2.5 cups rolled oats
cup agave nectar
cup coconut oil
cup light brown sugar
1 tsp vanilla extract
tsp kosher salt
1.5 cups dried plums
cup dark chocolate chunks
cup bee pollen
cup chia seeds

Directions:
Preheat oven to 350 degrees F. Line the bottom of a 9-inch square pan with aluminum
foil and spray with cooking oil. Place oats on a baking sheet and drizzle with agave. Place in the
oven for 5 minutes, or until lightly toasted. Transfer into a large bowl. Combine coconut oil,
agave, brown sugar, vanilla extract, and salt in a saucepan and cook over medium heat. Stir
occasionally until the butter melts and the sugar is dissolved. Pour mixture into the bowl with
toasted oats, and mix well. Let cool about 5 minutes and add the dried plums and dark
chocolate chunks. Stir to combine. Transfer mixture into the lined pan and firmly press them.

Sprinkle the bee pollen and chia seeds over the mixture. Cover and refrigerate for 2 hours to
allow the bars to set. Remove the granola from pan and cut into 12 bars.
Functional Ingredients
Bee-Well Bars contain a variety of super foods that impose functionality and health
benefits to consumers that ingest them. The most influential and unique superfood used in our
product is bee pollen. Bee pollen was sprinkled on the top of the bars to add to the aesthetics,
as well as add a crunchy sweet protein-like texture. Containing nearly all essential nutrients
required by humans, bee pollen is considered one of natures most completely nourishing foods
(Grembeck and Szefer 2013). Bee pollen is rich in protein (usually 25-40% and in the form of
free amino acids already broken down for immediate use in the body), carbohydrates, B
vitamins and folic acid that enhance energy (Rzepcka and others 2012). Bee pollen also
contains flavonoid and phenolic compounds, proving antioxidants that protect from oxidation of
free radicals and have an anti-inflammatory effect on lung tissue, helping to prevent asthma,
allergies and relieve respiratory symptoms (Rzepecka and others 2012). In addition, bee pollen
has been found to have anti-aging properties, protect against radiation and contain anti-cancer
qualities (Mao and others 2012).
Chia seeds were also sprinkled on top of the bars to add to the aesthetics and texture of
the bars. In addition, they have high levels of antioxidants, omega-3 fatty acids, fiber, vitamins
and minerals, which are all beneficial to health and well-being (Segura and others 2014). It is
known that chia seeds obtain the highest known whole-food levels of Omega-3 fatty acids, at
64.6%, which is even higher than that of flax seeds (Chicco and others 2009). Research shows
that Omega-3 fatty acids constitutes for 60% of the membrane fatty acids in neurons and are
critical for neurodevelopment. In addition, cell cultures have shown that Omega-3 fatty acids are
neuroprotective during development stages and aging (Huang 2010). The Omega-3 present in
chia seeds is alpha-linolenic acid (ALA), which is a plant-based source that can be converted to
EPA and DHA for use by the body (Chicco and others 2009). This means that chia seeds can
provide omega-3 fatty acids without the detriment of added cholesterol. Additional benefits, such
as high antioxidant and fiber levels, provide increased cognitive function, anti-inflammatory
effects and aid in lowering cholesterol, controlling blood sugar and achieving a healthy weight
(Chicco and others 2009).
By weight, dried plum was the superfood used most in our product. Dried plum was
pureed and then mixed into the bars as a binder due to its sticky and adhesive texture. In
addition, dried plum was used to add bulk, sweetness and moistness to the product. This was
thought to make the Bee-Well Bars more appealing and palatable. As a functional food, dried
plum has been shown to increase satiety when used as a whole fruit in comparison to more
refined snack options (Evenson and others 2010). This may be in part explained by the
suppression of glucose and insulin response which, in turn, has been known to decrease
appetite and minimize over-nutrition and weight gain (Evenson and others 2010). Furthermore,
research has shown phytochemicals and rich bio-available minerals in dried plum, such as
boron, to increase bone mineral density (Hooshmand and others 2014).

Oats were primarily used to add bulk and texture to the Bee-Well Bars. A secondary
application of the oats was to absorb excess moisture from the moist dried plum and liquid
ingredients, increasing potential shelf-life. Oats are a great source of dietary fiber, primarily Bglucan, as well as minerals and other nutrients that help treat diabetes, cardiovascular disorders
and control hunger (Butt and others 2008)
Agave Nectar was incorporated to add additional natural sweetness and adhesion of the
bars due to its sticky consistency. Clinical interest focuses on this functional food due to its lower
glycemic index (GI:17-27) than honey (GI:61) and sucrose (GI:66), giving it applications for
diabetic use (Rizwan and others 2012).The taste and consistency of agave nectar is similar to
corn syrup but it is a naturally sweet source of fructose (70.5%), meaning less can be used to
obtain the same sweetness. It is expected to contain phytochemicals, antioxidants and other
trace elements beneficial for cardiovascular and metabolic health (Rizwan and others 2012).
Presence of oligosaccharides have been shown to enhance satiety by decreased ghrelin
(stimulates hunger and weight gain) and increased peptide YY hormones (reduces appetite)
(Rizwan and others 2012). Phytochemicals found in agave nectar contain antioxidant properties
that reduce inflammation and aid control of chronic disease and weight gain (Rizwan and others
2012).
Extra virgin coconut oil (EVCO) was used to replace processed high fat butter in the
recipe. It also provides flavor and creaminess to the product to improve mouthfeel. Even though
coconut oil is high in saturated fats, it is also rich in lauric acid and does not participate in the
biosynthesis and transport of cholesterol (Feranil and others 2011). Research has shown
coconut oil to have polyphenols beneficial for stress and depression as well as having antiinflammatory, anti-hypercholesterolemic, antimicrobial and hepatoprotective effects. In addition,
EVCO is widely known as a health food used for cosmetic purposes to improve skin and hair
(Feranil and others 2011).
Light brown sugar was used to add sweetness and flavor. The molasses in the dark
brown sugar allows it to help retain moisture as well. Vanilla extract was added to add flavor and
sweetness to the Bee-Well Bars. A small amount of salt was added to enhance the flavor of the
Bee-Well Bars as well as act as a preservative and absorb moisture from the other ingredients.
(Armstrong 2003). These three ingredients were combined with the agave nectar and coconut
oil and used to create a cohesive liquid mixture to add smoothness and further adhesion on the
product.
Dark chocolate chunks were added to the final mixture once cooled in order to maintain
the structure and texture of the chunks. Dark chocolate chunks were added to the bars to add
flavor to the Bee-Well Bars. Not only do they add flavor, but are also rich in antioxidants and
have potential anti-inflammatory, cardioprotective, and anticarcinogenic properties (Ackar and
others 2013). Pressing of the bars and further cooling in a cold environment afforded the BeeWell Bars time to create a cohesive flavor profile, further adhere to each other, as well as
decrease stickiness from the dried plum and agave nectar for enjoyable consumption.
Product Performance

The primary characteristic assessed was texture. Texture is one of the properties of food
that has been perceived to be indicative of food liking (Beathard 2008). Texture is described as
mouthfeel sensory measurements when consuming food and can add to the experience of
flavor. In addition, research has indicated that texture can influence an individuals feeling of
fullness and satiety (Lukasewycz and others 2012). When designing the Bee-Well Bars texture
was a main focus and was the reason for including the bee pollen and chia seeds on the outside
of the bar in order to create a texture contrast between the inside and outside of the bar.
Determination of texture of the Bee-Well Bars was assessed through penetration force using the
TA.XT2 texture analyzer with the probe attached. A total of 15 one-inch square samples of the
Bee-Well Bars and 15 one-inch square samples of the competitor bar (LARABAR) were fresh
from their packages and prepared just prior to analysis. Analysis was run on all 30 samples and
the average force used to penetrate the Bee-Well Bars was compared to the penetration force of
the competitor; LARABAR Cherry Pie.
Q-tests were run and no outliers were found for questionable data points. Results
revealed that the Bee-Well Bar and LARABAR showed no significant difference (p>0.05) in the
amount of force required to penetrate the product. A difference was seen in the mean values for
force of penetration at 2761.51g for the Bee-Well Bar and 5088.36g for the LARABAR (Figure
1), but not enough to be significant. Results suggest that a difference can be detected in the
firmness of the bars, with the LARABAR being a firmer product due to denser ingredients being
used in the product formulation. The Bee-Well Bar may have also produced a softer product due
to the moist dried plum being the largest ingredient used by weight. However, lack of
significance is coupled with a lack of reliability for texture analysis when coefficient of variation
(CV) was evaluated for the products, reflected by a CV of 39.5% for the Bee-Well Bar and
29.33% for the LARABAR. Lack of reliability may have been due to the fact that samples were
heterogeneous and consistency of probe placement could not be guaranteed. To account for the
variability in the food bars and increase reliability future testing should use a larger sample size
as well as larger samples by surface area to allow probe placement consistency.

Penetration Force
6000
4000

Force (grams)

2000
0

Bee-Well Bar

LARABAR

Food Bar

Figure 1: Mean values for penetration force for Bee-Well bar and LARABAR. Data is presented
as mean SD.
Market Potential
There has been an 11% increase in adults using nutritional bars between 2009 and
2014, with about 44% of adults consuming cereal or granola bars in 2014 (PRNewsWire 2015).
This could be due to the shift towards consumption of smaller meals throughout the day and the
need for on-the-go food items. Bee-Well bars were created to meet the consumer's demand for
convenient, healthy, on-the-go options. It is filled with many functional ingredients that promote
the overall health of the population in a variety of ways. This is especially important in the
growing energy bar market where consumers base their purchasing preferences off of the health
and functional properties of their bars. This product is intended appeal to health conscious
individuals who shop at natural food stores, such as Whole Foods and Trader Joes. These bars
are designed to fill the market gap of offering bars with optimal bioavailable nutrients as
opposed to the highly processed counterparts on the market.
Functional foods are currently a strong trend for consumers who are leaning towards
healthy, natural alternatives. Dried plums, coconut oil, bee pollen, and chia seeds are incredibly
functional foods. Dried plums are high in fiber, which promotes satiety in individuals. The natural
sugar in dried plums also results in minimal blood glucose response, which is good for the
diabetic population due to the high fiber, fructose and sorbitol concentrations (Evenson and
others 2010). Chia seeds are a great source of antioxidants and omega-3 fatty acids, which are
beneficial for neurodevelopment (Chicco and others 2009). Bee pollen contains nearly all of the
essential nutrients required by humans, is rich in protein, enhances energy, and contains
antioxidants (Rzepcka and others 2012). Extra virgin coconut oil contains polyphenols which
help with stress, depression, and have anti-inflammatory properties (Feranil and others 2011).
Combining all these ingredients into one bar gives the Bee-Well bar an edge over other bars.
Instead of being filled with processed ingredients without functional properties, the Bee-Well bar
contains a variety of ingredients that will promote overall health, wellness, and satiety.
Not only will the bars be marketed at natural food grocery stores, through local farmers
markets, and through the Bee-Well product website. This website will allow consumers to

purchase the product as well as leave comments and suggestions for new product ideas.
Individuals that shop at farmers markets tend to enjoy natural, healthy products. By marketing
and sampling them at these locations, feedback can be received from individuals in the target
market and used to determine customer likes and if they would purchase the product or not. The
Bee-Well bars can then be adjusted to match the consumers preference. In addition, nuts or
other dried fruits can be added to extend the product line. There is also the possibility of using
gluten-free rolled oats to open up the market to the gluten-free population or replacing the dark
chocolate chunks with carob chips for the lactose-free consumers. Any new Bee-Well products
will still contain natural, minimally processed ingredients to keep it a wholesome wellness bar.

Sensory/Consumer Tests
Sensory testing was conducted at San Diego State University in the Nutrition 205
Introduction to science of food lab. Twenty-five (25) panelists participated ranging in age from
18-39+, with the majority falling in the 18-22 age category (36%) and 23-27 (32%). Female
subjects made up 84% of the panelist group, while 16% were male. An overwhelming amount
reported having undergrad status (76%) and being a food and nutrition major (84%). On test
day, 92% of subjects reported being non-smokers, 80% were drinkers and only 4% reported
being sick. The room in which sensory testing was conducted was a large white walled
commercial kitchen suitable for about 30 people. Two large wood doors were on both sides of
the front of the lab and no windows were present in the room. Experiments were conducted on
the same day and time at approximately 9:00am. Doors were kept closed during testing to keep
distractions at a minimum. In the center of the lab were rows of desks facing the front of the
room, representing each panelists station. Panelist were not coached before testing was
administered, but were instructed to work alone when evaluating food and to read instructions
and questions carefully and completely.
The instructor and class aids passed out pre-designed demographic and sensory
questionnaires to each panelist as well as one-inch square samples of the Bee-Well Bars and a
comparison competitors sample. Each sample was coded with a random 4-digit code. Water
cups were also passed out to each panelist to allow for palate cleansing between taste tests.
After all samples had been passed out, panelists were instructed to begin the sensory
questionnaire.
The sensory questionnaire, found in Appendix B, included a demographic questionnaire
including energy food bar consumption habits, discrimination tests, sample preference,
preference qualities and purchase preferences. Age, gender, class level and standing, major,
smoking and drinking habits, health status and known allergies were indicated on the
demographic questionnaire. Frequency of energy food bars was also indicated. Subjects were
also asked what qualities they look for when selecting a bar: sugar, fat, protein, fiber or natural
sources. Discrimination testing questions asked on the sensory questionnaire asked panelists if
they could tell a difference between the bars and, if so, which one was visually more appealing,
which one was sweeter and which one had a better mouthfeel. Overall preference was also

indicated as well as which one they would purchase and how much they would purchase it for.
Purchasing choices ranged from $0.99 to $2.59, would not purchase was also an option for
panelists to choose. Finally, subjects were asked if knowledge of one product having more
health benefits than the other would affect their purchasing decision. Results are depicted in the
following figures.
Fourty-eight percent (48%) of panelists reported consuming food bars occasionally, while
36% reported consuming them frequently. Analysis revealed that the majority (64%) of subjects
look for more fiber when selecting a food bar, followed by more protein (44%) and natural
sources of sugar and fat (Figure 2).

Qualities Consumers Prefer upon Food Bar Selection

70
60
50
40
30
20
10
0

64
32

44

40

32
12

Percent Selected

Qualities

Figure 2: Data is presented as percentage of panelists surveyed

All panelists (100%) were able to tell a difference between the Bee-Well Bar and the
LARABARA. When asked about specific discriminating qualities 76% of subjects reported
finding the Bee-Well Bar more visually appealing, as well as 68% reporting our product to be
sweeter and 72% reporting it to have a better mouthfeel (Figure 3).

Discriminiation Testing
80
70
60
50

Percentage Selected

40
30
20
10
0

Visually Appealing

Sweeter

Better Mouthfeel

Qualities
Bee-Well Bar

LARABAR

Figure 3: Discrimination testing indicating whether consumers can tell a difference between BeeWell Bar and LARABAR using 3 qualities: appearance, sweetness and mouthfeel. Data are
presented as percent of panelists surveyed.
When asked which bar was preferred, the majority of panelists (84%) reported liking the
Bee-Well Bar over the LARABAR (Figure 4).

Overall Food Bar Preference

16%
Bee-Well Bar

LARABAR- Cherry Pie

84%

Figure 4: Panelist preference of Bee-Well Bar and LARABAR. Data is presented as percentage
of panelists surveyed.
At the conclusion of the survey the majority of panelists (40%) placed their price
preference for the Bee-Well Bar at $1.59, while a close 36% would purchase it for $1.99 (Figure
5). This is crucial for the sale of the product and gives a good goal for cost of ingredients in order
to keep the price of the bar around $1.99.

Price Panelist's Prefer to Purchase Bee-Well Bar

4% 8%
36%

$0.99

12%

$1.59
$1.99

40%

$2.59
Would Not Purchase

Figure 5: Price indication of purchase by subjects. Data are presented as percentage of panelists
surveyed.
Finally, it is important to realize that 84% of panelists reported knowledge of health
benefits of a product would influence their purchasing decision. Using this knowledge along with
results indicating that panelists look for more fiber, protein and natural sources of sugar and fat
give credibility and purpose to our product. Additionally, the fact that the majority of panelists
reported Bee-Well Bars to be more appealing, sweeter and having a better mouthfeel indicates
that the product has potential to be profitable even if priced at the higher end of $2.59/bar.

Shelf Life Estimate

Water activity (Aw) was analyzed in order to determine shelf life of the Bee-Well Bar. The
ratio of vapor pressure of water in a substance compared to the vapor pressure of pure water at
the same temperature defines water activity. Once assessed, water activity can indicate

potential microbial and bacterial growth, texture, packaging needed, spoilage as well as shelf
life. These attributes are realized by assessing what range the water activity of the product falls
in. Water activity ranges from 0 -1. A value of 1 indicates the same water activity of pure water
and 0 indicating no water activity at all. It is important to note that bacteria cannot grow in
products with water activity less than 0.91, products with water activity less than 0.80 do not
allow most molds to grow, and products with a low water activity less than 0.60 wont have a risk
of spoilage.
The hydroscope was used to assess the water activity of the Bee-Well Bar and the
LUNABAR. The mechanism in which the hydroscope measures water activity is by using
capacitance sensors to measure relative humidity. Results revealed no significant difference
(p>0.05) when comparing the water activity of Bee-Well Bars to LARABARs. Mean values were
0.67 for the Bee-Well Bar and 0.59 for the LARABAR (Figure 6). Further analysis of the data
revealed that data for water activity was reliable based on CV values of 2.94% for the Bee-Well
Bar and 1.47% for the LARABAR.
An average water activity of 0.67 indicated by the hydroscope for the Bee-Well Bar
highlights the fact that our product has a lower risk of spoilage but indicates thoughtful
consideration for packaging in order to keep the product fresh and prevent off flavors from
potential rancidity of whole food ingredients. Agave nectar, salt and brown sugar are natural
preservatives and will help keep the food bar optimal for consumer preference and safety. This
water activity value also concludes that Bee-Well Bars are not at risk of contamination by
bacteria and mold.

Water Activity
0.7
0.68
0.66
0.64

Water Activity (0-1)

0.62
0.6
0.58
0.56
0.54

Bee-Well Bar

LARABAR

Food Bar
Figure 6: Mean values for water activity for Bee-Well Bar and LARABAR. Data are presented as
mean SD.

Based on water activity, texture and comparison to other competitors, it is hypothesized

that Bee-Well Bar shelf life will be stable and free from rancidity for 3 6 months at room
temperature. This is based on the fact that texture and water activity was not found to be
significantly different from a competitor that labels their product with a best by date 6 months
after being manufactured. Taking into account that a best by date refers to the time in which the
product will be of best quality taste and freshness brings to surface key attributes of the BeeWell Bar that needs to be preserved, most importantly nutritional benefits. In order to guarantee
peak nutritional benefits and decreased likelihood of rancidity from whole foods such as bee
pollen and chia seeds, a suggestion of a shelf life of 3 months at room temperature will be
enforced. Furthermore, the higher water activity of our product compared to the competitor
should highlight further preservation methods. Refrigeration of the product should be
encouraged to preserve qualities and taste profile of the bee pollen and if refrigerated shelf life
will increase to 8 months.
Regulatory Stipulations
The FDA outlines regulations regarding product ingredients, possible allergens,
additives, packaging, and nutrition labeling. Our product contains two of allergens that must be
listed in the ingredients: milk and wheat. Our product can fit under the FDAs guidelines of being
low sodium and cholesterol free. Bee-Well bars only have 50 mg of sodium per serving, which is
well under the FDAs regulation of 140 mg. The bars also contain 0g of cholesterol, making them
cholesterol free. These bars are also high in fiber. The FDA requires the product to contain 20%
or more of the daily value per serving to be considered high fiber. With 6g of fiber per serving,
the Bee-Well bar meets 24% of the daily value for fiber. The FDA definition for nutrient content
claims can be located in Appendix C.

Product Cost:
Bulk ingredients were priced using FoodServiceDirect.com, an online wholesale food
retailer. All ingredients were changed into grams to calculate the individual cost of each
ingredient per bar, which is available in table 3. The total cost of ingredients in each bar was
$0.71. In order to make a profitable profit margin the product cost will be tripled to obtain a sale
price of $1.99. This price is also backed by a large majority of panelists reporting $1.99 as a
purchasing preference cost on the sensory survey.

Table 2: Pricing of Bulk Ingredients

Ingredients

Brand

Price/Unit

Quantity/Unit

Rolled Oats

OatProducts Commodity
Rolled Oats

$52.25

50# / 22679.6g

Agave Nectar

Monins Agave Nectar

Syrup

$52.25

4L / 5883.64g

Extra Virgin Coconut Oil

Carrington Farms
Organic Extra Virgin
Coconut Oil

$52.65

72 fl oz/ 2129.04g

Light Brown Sugar

Domino Light Brown

Sugar

$56.15

25.5# / 11566.61g

Vanilla Extract

McCormik Vanilla
Extract

$55.85

6qt / 393.87g

Salt

RealSalt Kosher Salt

$43.75

8# / 3628.74g

Dried Plums

Sunsweet Dried Pitted

$32.65

5# /2267.96g

Plum
Dark Chocolate Chunks

Barista Dark Chocolate

Chunks

$139.75

25# /11339.8g

Bee Pollen

Z Natural Foods

$109.99

10# /4535.92g

Chia Seeds

Frontier Herb Whole

Chia Seed

$44.35

3# / 1360.78g

Table 3: Pricing of individual ingredients per bar

Ingredients

Grams/Bar

Price/ Ingredient/ Bar

Rolled Oats

19.16g

$0.05

Agave Nectar

9.42g

$0.08

Extra Virgin Coconut Oil

4.33g

$0.12

Light Brown Sugar

4.17g

$0.02

Vanilla Extract

0.36g

$0.05

Salt

0.12g

$0.01

Dried Plums

15g

$0.22

Dark Chocolate Chunks

1.70g

$0.02

Bee Pollen

1.02g

$0.03

Chia Seeds

3.40g

$0.11

Total Cost/bar

$0.71

Packaging Suggestions:
The packaging of this product will be based on convenience and ease of use. Standard
packaging practices can be used due to the low water activity of the product. Keeping this in
mind packaging will be similar to the competitor in which each bar is individually wrapped and
sealed using vacuum packaging. This will keep the product free from moisture and air as well as
increase freshness and shelf life of the Bee-Well Bar. The packaging material will be a solid
colorful wrapper that is not see through to limit the possibility of oxidation and damage of
nutrients from U/V rays. Maintaining the quality of the bee pollen and texture of the chia seeds is
vital to product appeal. In order to sustain the integrity of the product an aluminum lining will be
used to decrease chances of the sticky adhesiveness of the product from adhering to the
wrapper. This will preserve the products texture profile and form. These packaging procedures
will enable a shelf life of 3 months at room temperature and 8 months refrigerated.
Nutrition Label:
The nutrition analysis of the Bee-Well Bars was analyzed using Food Processor SQL.
Results showed that Bee-Well Bar was comparable in fat, calories, cholesterol, and sugar of the
Lara Cherry Pie bar it was compared to. The LARABAR was lower in sodium and
carbohydrates. However, the Bee-Well Bar had larger amount of fiber per serving (6g). Although
both bars had the same amount of fat, the Bee-Well Bars had a larger amount of saturated fat
(6g). This is from the use of coconut oil. Although high in saturated fat, extra virgin coconut is
not hydrogenated but instead is extracted from fresh coconut flesh at low temperatures without
the use of chemicals (Feranil and others 2011).Coconut oil has been shown to be more
protective than unsaturated oil due to composition of medium chain fatty acids used immediately
by the liver for energy. Nutrient analysis of the Bee-Well bar is located in Appendix D, and
Appendix E for the LARABAR.
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Butt M, Tahir-Nadeem M, Khan M, Shabir R, Butt M. 2008. Oat: Unique Among the Cereals.
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Appendix B:

Sensory Questionnaire
Please answer each of the following questions completely and accurately. Read
any instructions carefully before proceeding to next section.
1)

Age

( ) 18 - 22
( ) 23 27
( ) 27- 31

2)

( ) 31 35
( ) 35 39
( ) 39 +

4) Class Standing
Consumption?
( ) Undergraduate

Sex

3)
( ) 1st Year
( ) 2nd Year
( ) 3rd Year

( ) Female
( ) Male

( ) 4th Year
( ) 5th Year +

5) Indicate Major Below

6) Nutrition Bar

______________________

( ) Consume frequently

( ) Graduate
7) Do you smoke?
sick?
( ) Yes
( ) No

Class Level

( ) Consume occasionally
( ) Do not consume
8) Do you drink?
( ) Yes

10) Do you have allergies? ( ) Yes

describe_____________

( ) No

9) Are you currently

( ) No

( ) Yes

( ) No

If yes, please

Caution: The following samples may contain nuts or pollen, if you are allergic do not
consume.

Once section is completed in entirety, please flip over and continue questionnaire

You are given a pair of coded samples. Take a moment to taste a portion of sample X594 and
then sample XY47, making sure to clean your palate with a drink of water between samples.
Answer each of the following questions. Samples may be tested again to answer each question as
accurately as possible.
Indicate if there is a difference between SAMPLE X594 and SAMPLE XY47.
( ) Yes
( ) No
Please indicate which sample looks most Appealing.
( ) SAMPLE X594
( ) SAMPLE XY47
Please indicate which sample has a better Mouthfeel.
( ) SAMPLE X594
( ) SAMPLE XY47
Please indicate which sample is Sweeter.
( ) SAMPLE X594
( ) SAMPLE XY47
Please circle which sample you prefer overall.
SAMPLE X594
SAMPLE XY47
Answer each of the following questions as honestly as possible about your sampling
experience.
Indicate which sample you would be most willing to purchase.
( ) SAMPLE X594
( ) SAMPLE XY47
How much would you purchase sample X594 for a single 2oz Bar? (circle one)
Would not purchase
$.99
$1.59
$1.99
$2.59
If you knew one of the samples offered more health benefits would that influence your
purchasing decision?
( ) Yes
( ) NO
Which quality of the product would most affect your purchasing decision? You may choose more
than one option.
( ) Less Sugar
( ) More Fiber
( ) Lower Fat
( ) Natural sources of sugar and fat
( ) More Protein
( ) Natural source of energy
( ) Other_______________________ (please be specific)

Appendix D: Nutrient Analysis of Bee-Well Bars

Ingredients by weight: Rolled oats, dried plums, agave nectar, coconut oil, light brown
sugar, chia seeds, dark chocolate chunks, bee pollen, vanilla extract, salt.

Appendix E: Nutrient Analysis of LARABAR

Appendix C: FDA Definitions for Nutrient Content Claims