Bobo’s, based in Loveland, Colorado, has manufactured oat bars and other nutritious snack products since 2003. Beryl Stafford founded the company by making oat bars in her kitchen.
Last month, the company launched a new line of fig bars that promised to be lower in sugar and higher in whole grains than other fig bars.
In an exclusive interview with Food Manufacturing, Catherine Montgomery, Bobo’s assistant brand manager, discusses the new product launch, problems with high sugar content in snack foods, and the challenges inherent in making certified gluten-free, non-GMO vegan products free from dairy and soy.
Food Manufacturing (FM): Did you need to make any manufacturing or facility upgrades for the new product launch?
Catherine Montgomery (CM): We did not need to make any manufacturing or facility upgrades for our fig bars, which allowed us to streamline production and reduce costs associated with new equipment or retooling. This enabled us to focus our resources on quality development and marketing, ensuring a smoother launch.
FM: How long did the new fig bar line take to develop?
CM: Our new fig bar line took about 12 months to develop from ideation to hitting the shelf.
FM: How was the original concept conceived?
CM: Fig-flavored products have been the number one request from our loyal consumer base in the past couple years, so this new product line seemed like a natural next step for us. Plus, figs hold a special place in our hearts—our founder, Beryl, grew up with a fig tree in her childhood backyard, giving this launch a meaningful, personal connection.
FM: Do you have any concerns over healthier snacks being classified or described as “ultra-processed” foods?
CM: While it’s true that most packaged snacks fall under the “ultra-processed” category, we take steps to ensure our products prioritize recognizable ingredients. We believe that snacks can be both convenient and wholesome. Educating customers about what goes into our products and how they’re made helps build trust and highlights the nutritional benefits we work hard to offer.
Bobo’s bakery in Colorado.Bobo’s
FM: Do you have any challenges in making certified gluten-free, non-GMO products that are vegan and free from dairy and soy?
CM: Producing certified gluten-free, non-GMO products that are also free from dairy and soy can certainly be challenging, as each requirement adds another layer of care to ingredient sourcing and manufacturing processes. We believe the extra effort is worth it to deliver snacks that meet the dietary needs and preferences of our customers. We’ve built strong partnerships with suppliers who share our commitment to these standards, allowing us to consistently create products that align with our values and our consumers’ expectations.
FM: In general, does the snack food category have a problem with high sugar content? What does Bobo’s do to avoid similar trappings?
CM: The snack food category does face challenges with high sugar content, as it is often used to enhance flavor. At Bobo’s, we focus on high-quality, wholesome ingredients (like oats) and select each one for its unique contribution to taste and nutrition, and while we do incorporate sugar in our products, we adhere to a rigorous R&D protocol during the development of new items to ensure that any sugar used is intentional and essential for achieving a balanced, delicious product. This approach allows us to create snacks our consumers can feel good about enjoying every day.
Bobo’s bakery in Colorado.Bobo’s