KUBEBA identified a gap in the market for great-tasting, low-sugar, allergy-friendly protein bars and decided to remedy it to support allergy sufferers who have experienced limited options for years. The new protein bars from the allergy-friendly food company are full of healthy fats and protein and avoid the top eight allergens, all while offering a nourishing alternative to high-sugar bars.
The decadent Salted Fudge, Blueberry Ginger and Cinnamon Fig flavors avoid the use of common allergens like milk, eggs, wheat, peanuts, tree nuts and soy, and instead offer nourishment with ingredients like seeds and seed butter, cacao and the KUBEBA Protein Blend—which combines all-organic sacha inchi protein, pumpkin seed protein, lucuma and more.
While the products promise to speak specifically to allergy sufferers, the plant-fueled formulas will also appeal to healthy snackers who are conscious about avoiding certain ingredients.
Allergy-Friendly Protein Bars
KUBEBA's Low-Sugar, High-Protein Bars Avoid the Top Eight Allergens
Trend Themes
1. Allergy-friendly Snacks - There is a growing market for allergy-friendly snacks, especially those that are low in sugar and high in protein.
2. Plant-based Ingredients - Using plant-based ingredients, especially seeds and seed butters, can be a disruptive innovation opportunity in the snack industry.
3. Niche Flavors - Creating niche flavor combinations, like Salted Fudge and Blueberry Ginger, can help allergy-friendly protein bars stand out in a crowded snack market.
Industry Implications
1. Food Manufacturing - Food manufacturing companies can explore the growing market of allergy-friendly snacks, with a focus on using plant-based ingredients to create new products.
2. Health and Wellness - The health and wellness industry can promote the benefits of allergy-friendly snacks with healthy fats and protein as an alternative to high-sugar snacks.
3. Retail - Retail companies can offer a wider variety of snacks, such as allergy-friendly protein bars, to cater to consumers with different dietary needs and preferences.