2 ms·

I'd love to hear where or if you think there is an obvious balancing point between shelf-stable and not in solid food? I've thought of making my own protein ba

• NickC25 2y ago
  >I'd love to hear where or if you think there is an obvious balancing point between shelf-stable and not in solid food? Not sure I understand the question - but what I will say is that the longer the shelf-life is (non-refrigerated) the more likely it is that it was made in a lab, not a kitchen. >I've thought of making my own protein bars, as I work out quite a bit and would prefer understanding exactly what I'm consuming. But I also don't want to throw away food that isn't getting consumed. That was the mentality the guys who created RxBar had. They were avid gym goers and wanted something better, so they made it themselves. Worked out for the two of them to the tune of a $600 Million exit. Making your own protein bars is actually surprisingly simple.