Larabars are popular in the United States, but they have been gaining popularity worldwide. They were originally developed in Russia and China, where they became popular with athletes during the 1980s and 1990s. Since then, the brand has expanded into other countries such as Brazil, Mexico and India. There are many different types of larabs available from various manufacturers. Some are made up of a combination of ingredients such as nuts, seeds or even chocolate. Other types are just one ingredient like peanut butter. However, all types contain some kind of fat (usually animal fats) which makes them unhealthy for your health.
There is no scientific evidence that shows that consuming these kinds of foods will make you lose weight or prevent heart disease. For example, there is no proof that eating peanuts causes cancer or increases the risk for diabetes.
So why do so many people continue to eat them? Why do they keep coming back again and again? Is it because they taste good, or is it because they are cheap and easy to get?
The answer may lie in the fact that most people don’t really understand what exactly a larabar actually is. In reality, a larabar is not any sort of candy bar. A larabar is basically a small amount of dried fruit pulp mixed with sugar syrup. They are dried and pressed into a bar like shape. Because of the sugar, many people believe that these kinds of food are actually good for you.
Larabars have been given the “clean eating” label which has helped them sell to a whole new customer base. Clean eating is basically the same as eating organic food that doesn’t contain any unnatural ingredients or preservatives. This type of eating has been proven to improve your health mainly because you’re consuming less fat, less sodium and less cholesterol.
Even so, there are still some concerns about eating too much dried fruit. Large amounts can cause diarrhea and stomach cramps if eaten in excess.
Some varieties of these bars contain added ingredients such as nuts or seeds which may or may not be healthy for you. For example, peanuts have been known to cause allergic reactions in some people. Other varieties of these bars are just dried up fruit with no other ingredients, but these kinds of bars are usually much more expensive.
A Quick History Lesson
Larabars are a relatively new food item. They were originally developed by a man named Sam Walner in 1991 in his home town of Cleveland, Ohio. They were first sold in health food stores and various small markets around Ohio.
The bars were an instant success, and by the mid 90s they were being sold in over 3,000 markets around the United States. The company was officially incorporated in 2000 as “Lara Bar, Inc”.
In 2010 the company was bought out by General Mills. This caused a bit of an outrage from customers who believed that a big mainstream company shouldn’t own a “health” brand. Some health food enthusiasts said that the Larabars weren’t really all that healthy to begin with.
Others said they would stop buying them altogether. Despite all this negative publicity, the company continues to thrive and produce new varieties of their original product.
How They’re Made
The basic process for making these kinds of bars is fairly simple. Fruit (or vegetables) are blended up to make a puree. Then sugar or honey is added as a sweetener and preservative.
The puree is then dried out in a large drying machine. The dried up fruit is then pressed into a bar mold and left to cool. That’s basically all there is to it.
Larabars have gotten more creative with their flavors over the years. Some of their most popular flavors are Coconut Cream, Cashew Cookie, Apple Pie, Lemon Bar, and Blueberry Muffin. Some of their less popular flavors are quite interesting.
There’s a flavor called Chocolate Chip Cookie Dough which basically tastes like a melted quarter kilo bar (a popular Filipino chocolate bar). Another flavor called Peanut Butter and Jelly is exactly what it sounds like, and it actually tastes pretty good.
The number one selling flavor has changed several times over the years. Right now the top three are Cashew Cookie, Apple Pie, and Chocolate Chip Cookie Dough.
Sources & references used in this article:
Product Development Considerations for a Nutrient Rich Bar Using Cricket (Acheta domesticus) Protein by A Zhong – 2017 – search.proquest.com
Nutrition Manual for NSU Student Athletes by K Flaskerud, K Emerson, S Fonesca, A Marquez… – 2019 – nsuworks.nova.edu
Combined Metabarcoding and Multi-locus approach for Genetic characterization of Colletotrichum species associated with common walnut (Juglans regia) … by D Da Lio, JF Cobo-Díaz, C Masson, M Chalopin… – Scientific reports, 2018 – nature.com
Help or hinder? When recommendation signage expands consideration sets and heightens decision difficulty by JK Goodman, SM Broniarczyk, JG Griffin… – Journal of Consumer …, 2013 – Elsevier
Branding and Control Activities for Differentiating Generic Products. A study of 30 brands’ most common activities by E Dahlgren Nurman – 2016 – odr.chalmers.se
impact by L ROWELL – Journal of Internal Medicine, 1966 – cureceliacdisease.org
Monthly Archives: June 2013 by M Journey – thepatientceliac.com
Category: Feeding you by ADKO Doctor