date:Mar 25, 2013
of 2012s cereal bar introductions making a gluten-free or no gluten claim, up from 15.6% of introductions that did so in 2011.
Many of 2012s breakfast bars made a point to avoid calling themselves bars. Given the hundreds of new bars that debut each year, this may be a pragmatic strategy, as borrowing cues from bakery products buys some distance from the morass that bars (energy, breakfast, protein, snack and more) have become.
That explains introductions like Quaker Soft Baked Bars, in flav