High protein content, low utilization – new research on protein bars

By: Trademagazin Date: 2025. 07. 31. 11:39

In recent years, global demand for functional foods has grown significantly—especially for those marketed as “high in protein.” With the rise of fitness and health-conscious trends, protein bars have become more popular than ever: they are widely available, come in various flavors, and are often presented as a “healthy alternative” to traditional snacks. But do they really deliver on what the label promises?

A recent study on protein bars was conducted by the “Agri-Food By-product Valorisation” Research Group at the Institute of Food Science and Technology, Hungarian University of Agriculture and Life Sciences (MATE). The research, published in the prestigious journal Scientific Reports, was led by Dr. László Abrankó and involved Dr. Judit Tormási, Dr. Eszter Benes, Dr. Éva Lengyelné Kónya, and Mária Berki. The team analyzed over 1,600 commercially available protein bars. Their conclusion: while most bars are indeed high in protein in terms of energy content, the quality and biological utilization of that protein is often quite low.

The study highlights that a product being “high in protein” does not automatically mean it is effectively absorbed and used by the human body. The root of the problem lies in the different protein sources and the impact of the food matrix—that is, the composition and structure of the product. Digestibility, absorption of essential amino acids, and biological utilization can vary greatly depending on whether the protein comes from soy, milk, egg, or collagen—the latter, for example, contributes little to muscle building, despite what the label may suggest.

As global trends shift from animal-based to plant-based proteins, there is still limited information available about the actual nutritional value of these new product types. This is especially relevant in the case of protein bars, which are often positioned as functional foods or even dietary supplements in consumers’ daily diets. However, if a product lacks sufficient, easily digestible essential amino acids, then its image as a “healthy alternative” is merely an illusion.

The study’s findings have not only caught the attention of the scientific community, but also made headlines on several international media platforms, including Fortune Well, Health.com, Yahoo Lifestyle, and India Today. The research delivers a key message not just for nutrition experts but also for everyday consumers: not all proteins are equal, and quality matters just as much as quantity. As Dr. László Abrankó stated, it is essential that in the long run, food producers and distributors communicate not only the protein quantity but also its nutritional value. The popularity of protein bars does not guarantee nutritional benefits—so they should be consumed as part of a balanced diet!