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.

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