A base-cake for a nutrition bar, the base-cake having a water activity (aW) of 0.5 to 0.65, and comprising at least 50wt percent of protein, the protein comprising, based on the total weight of protein in the base-cake: 25-35 percent calcium caseinate; 20-30 percent whey protein; and 38-45 percent beef collagen. Disclosed is a nutrition bar 1 comprising the base cake 5, a fat-based creme layer 10, and one or more texture additives 15. The creme layer 10 separates the base cake 5 and texture additives 15. The base-cake may further comprise 10-25 percent glycerine, or 10-20 percent fat, or up to 10 percent coca powder. The water activity may be 0.55-0.62, preferably 0.58-0.62. The nutrition bar may have a 9-month shelf life and hermetically sealed wrapping. The texture additives may be biscuit, chocolate chips, fruit chunks, protein crisps, with a particle size of 1-5 mm. A method of forming...

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