In pursuit of the best protein bar
If, on a hungry afternoon, you’ve been eager to discover a forgotten protein bar tucked in your backpack, only to find it’s become hard and unappetizing after weeks of neglect, food scientist Audrey Girard’s research is for you. Girard recently led a study into chemical changes that occur in protein bars over time, making them harden. The researchers found bars made with certain types of protein were more prone to hardening than others. Audrey Girard is a 2023 Wisconsin Idea Seminar alum.
UW-Madison food scientist Audrey Girard recently led a study into chemical changes that occur in protein bars over time, making them harden. The researchers found bars made with certain types of protein were more prone to hardening than others. And they flagged certain chemical changes that protein bar creators could target to keep their bars softer after a few weeks of neglect. Girard and her team at the University of Wisconsin – Madison published their findings Jan. 19 in the Journal of Food Science.