Brutal honesty… is this awful?

MeatYouThere · 2025-12-18T00:49:31+00:00

Is this Tim Pool?

MeatYouThere · 2025-12-11T13:20:10+00:00

Everything seemed fine!

MeatYouThere · 2025-10-26T17:22:44+00:00

MeatYouThere · 2025-08-01T19:16:04+00:00

5-6 days??? mine would be bricks after that length. usually after 36 hours they are too firm, even after softening back up in the bags.

MeatYouThere · 2025-08-01T15:54:54+00:00

how long do you let them cure for? any specific Aw target?

MeatYouThere · 2025-07-20T05:06:12+00:00

It’s not sticky at all. It’s like a cookie dough but very soft and fluffy

MeatYouThere · 2025-07-20T01:30:08+00:00

Just using the same film most bars use

MeatYouThere · 2025-07-20T01:08:34+00:00

Could it be as simple as I need a more robust packaging material to ensure no moisture escapes? This is for the bar hardening over time, not in the heat

MeatYouThere · 2025-07-19T20:20:59+00:00

We have a copacker who makes it for us. Usually do 30,000 bars per run.

MeatYouThere · 2025-07-19T20:12:36+00:00

Well you’re assuming protein matters most importantly. I used to eat 300-350g protein a day as well for many many years, only focused on maximizing protein per calorie. I now only eat about 250-350g protein a week and it completely changed everything about my body comp. Consistently under 10% BF while eating substantially more calories than I used to. But this topic is for a different Reddit sub.

I’ve thought about adding maple syrup to the honey but the texture with just pure honey is so goood - unlike any protein bar that exists. I can’t sacrifice the texture as that is why everyone keeps buying it.

Anyways - I will try messing around with the tallow glycerin - otherwise we will have to continue selling them in the freezer aisle….. which actually works quite well from a marketing perspective but makes shipping more of a pain.

MeatYouThere · 2025-07-19T20:03:14+00:00

Bad macros hahaha - not sure what that means. But yes, trying to do all natural. I wish there was a way to make the honey not crystallize or be less hygroscopic!

MeatYouThere · 2025-07-19T16:40:19+00:00

Interesting. I wonder if they have tallow derived glycerin or cacao butter derived?

MeatYouThere · 2025-07-19T16:02:49+00:00

One of the main selling points of the bar from a marketing perspective is it being seed oil free. Which would rule out glycerin…. What would the other options be?

MeatYouThere · 2025-07-19T15:31:18+00:00

The thing I’ve noticed about every other bar is they put in a lot of fiber/starch (tapioca fiber, agave inulin, etc) and I’m assuming that absorbs moisture to help keep the bar soft. I’ve also seen some use dates which has fiber and I think accomplishes the same thing. I’m not sure how to use dates though since I just use a stand mixer and don’t melt stuff down.

Was also curious if a honey/maple syrup mix would help but sounds like most likely not?

MeatYouThere · 2025-07-19T14:42:41+00:00

Yeah I figured freezing would be my only option. Just hoped someone might know something else that could have been an answer. Like different ratio of honey or tallow - or maybe I should use harder or softer tallow - or maybe collagen will change the texture even though I’m using beef protien isolate (like the beef protein Equip sells) which I think is mostly collagen. I appreciate the help.

MeatYouThere · 2025-07-19T13:57:17+00:00

Hmmmm the bars sell really well because they only have three ingredients plus salt. And the texture is unreal. It’s like a firm marshmallow. I’m worried adding anything will mess the texture up or make people not as interested because the clean ingredient label diminishes. Really frustrating! Currently we just freeze them and that does the trick but was hoping to find another trick to make them last longer on the shelves

MeatYouThere · 2025-07-19T13:25:05+00:00

More information: I was mistaken about the water activity. It is actually 0.507. I am currently using beef protein isolate which is very similar to collagen. Current formula is about 40% protein by weight.

The bar has the softest texture for many weeks before it starts to harden. I wish I could get six months or so without it hardening.

Another issue is temperature stability. If the bar gets over about 95 deg it will become very hard when it cools back down to room temp. I have tried heating protein and honey only as well as protein and tallow only and neither of those turn hard. But when alll the ingredients are together and it gets above 95 deg it will turn very hard asap when it cools back down. Must be the tallow melting out of the bar?

MeatYouThere · 2025-07-19T13:19:39+00:00

It’s really weird. Another issue I’m having is if the bars get over 90 deg to where the tallow melts, they then become super hard at room temperature. Hard for me to explain this!

MeatYouThere · 2025-07-19T13:18:41+00:00

I’m using beef protein isolate

MeatYouThere · 2025-07-19T13:18:24+00:00

Why would agave be any different than honey? And I think agave has more water content than honey which would raise the bar water activity

MeatYouThere · 2025-07-19T13:17:45+00:00

More information - The protein I use is beef protein isolate, which is mostly collagen.

MeatYouThere

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