Hewitt, a graduate of Morrisville State College’s dietetic technician program, helped Rose tweak the recipe, working on scientific formulas and the taste.
“We are very proud to assist our clients from the very start to finish to where they are able to get their products produced, packaged and into the marketplace and onto the store shelves,” Dave Evans, director of Nelson Farms, said. “But in this case, to meet these challenges to produce and package this very unique and unusual product, we did not have the exact equipment and therefore could not ‘fine tune’ the product totally for sale. So we recommended a person who could possibly get this accomplished.”
That person was food chemist Dr. Danny Chawan of Srim Enterprises LLC, who further advanced the formulation of Thermal Bar.
Word is out about the 230-calorie bar, a mix of carbs, anti-oxidants, omegas and protein that also contains “Thermal Blend,” a special mix of healthy spices, including grains, soy protein, nuts and oats.
But outdoor sports enthusiasts aren’t the only ones who can benefit from the bar wrapped in vibrant red and orange packaging designed by Rose’s brother, Don Rose. It’s for anyone who spends a lot of time outside in the cold: construction workers, landscapers, EMTs, hunters, sports fans and anglers.
Rose’s plans for Thermal Bar are heating up and include adding more flavors to his apple cinnamon line and marketing it as product that’s nutritionally beneficial year-round. The bar is currently available for $2.89.
Franci Valenzano is Public Relations Associate for Morrisville State College. She can be reached at 684-6041 or email@example.com.