My protein bars need individual wrap. I am not putting them 'naked' inside of my hiking backpack.
Not to mention how nasty the last one is when it takes you 2 months to finish a box... All of them exposed to air? Thanks but no thanks.
Not to mention how nasty the last one is when it takes you 2 months to finish a box... All of them exposed to air? Thanks but no thanks.
If you care about avoiding "processed foods" in other domains and are consuming shrink-wrapped bars with a shelf life of 2+ months: here be dragons!
I store ours in a glass container the refrigerator, where they're individually wrapped in butcher paper. I'd consider them good outside of the fridge (in the paper) for 32 hours, inside the fridge for a week or two. Making a batch takes about 10 minutes + overnight refrigeration, and the recipe is trivial to scale-up/down in size.
They're certainly not as convenient or robust as shrink-wrapped lara bars, but we're not frequently in situations where the diff disappoints, ymmv.
I expect the ones made without processed ingredients like protein powders to be especially in that category. Not that there's anything necessarily bad about that, but it does bug me when folk label products as "high" in protein when all the protein comes from nuts, legumes, etc.
I totally agree re the disappointing macro-nutritional composition of most protein bars. Especially disappointing (to me) is the sugar content and its source (typically rice syrup or corn syrup).
After computing the macros for homemade bars, it's hard to feel like you're getting much bang for the buck with those bars -- it feels like you're better off eating some dried and mixed nuts.
But the main ingredients are creamy natural peanut butter, one of either local honey or local maple syrup, and "old-fashioned" rolled oats.
Stir until combined 200g PB, 135g honey/maple syrup, 5g vanilla extract, 3g sea salt.
To this mixture, add 100g rolled oats, 80g whey, ~200g nuts and seeds (can be crushed or whole, although partially-crushed is a bit easier). I use pecans, pepitas, walnuts, almonds, cashews. Whatever is in the pantry.
Transfer + compress to an appropriate-sized casserole dish (above is good for 8x8) with a large spoon, I usually line it first with paper to make later transfer easier.
Cover + chill for at least 1 hour, then slice with a sharp instrument (I use a pizza slicer, but a chef's knife is great). These proportions yield 12-ish bars. But you can compute the macronutrients for yourself to decide how big a serving should be.
In short, it's pretty similar to granola. Only without baking and without oil. I've found the flavor to vary widely depending on the honey/pb/whey used.
Sometimes, they taste like peanut butter cups. :)
At least for me - when I hike I usually have a box and put all of those items there “raw” - the box protects them from mechanical forces but I don’t need to individually wrap my apples inside that box. Having other edible things have such an edible covering would be amazing actually.
For backpacks and the like you will need something else to keep it clean, same as you would for an apple. May I present to you the lunch box, already used by 100s of millions.
Meh.
When I go shopping, I:
* bring my own bag
* buy oat, rice, sugar, pasta, chocolate etc in bulk (w/ textile bags I bring)
* refill detergent containers in-shop
* buy fruit & veg without packaging
.. and I have no meaningful reduction of my living standard. I know it's difficult to make some sacrifices. But honestly, if we can't as a society be ars*d to do even that, perhaps we deserve to disappear after ecological collapse, and the geopolitical consequences of that.
What I'm saying is, the chance of that happening IS considerably high elsewhere, and in such elsewhere it is imperative that oat, rice, not sugar but pasta, and chocolate, must be denied of life under sterile light of an ultra processing foodstuff factory and somewhat hermetically sealed. Otherwise you wouldn't know what you'll be getting later.
Just something which reason isn't immediately obvious sometimes.
Weird huh?
I use reusable containers for 90% of the stuff I use, especially tools, projects, etc.
I also use glass reusable containers all the time for food, as they don’t soak up weird smells and stains that can’t be cleaned out, and have bacterial problems and leeching issues like reusable plastic containers.
They aren’t practical for anywhere they’ll be exposed to impacts a lot or weight matters, like kids lunches or whatever, so I use plastic ones there.
But I’m under no illusions that any of those make any sense whatsoever for large scale food distribution, and neither should anyone else.