While the total absence of sugars, carbohydrates in general and fats represents the main purpose for the production of a technical bar for the more demanding sports world, we can hardly reach this goal if not at the expense of the consistency and palatability of the product. In other words, nutritional aspects and technical aspects are difficult to reconcile. This is due to the fact that vegetable fats and glucose syrup are essential to give proper weight to the bar (think of the temperature problems: the bar must have a consistency that is acceptable both in summer and winter). These two components (sugars, fats) also give the product an acceptable palatability in terms of both taste and sweetening. In BARRETT'ONE the possibility of reducing to a minimum the content of fat and almost completely replacing the glucose syrup with sweet dietary fiber, undigestible and therefore unassimilable, was experienced. The result was a balance between taste and nutritional characteristics that can meet the needs of demanding athletes. Compared to some American products on the market, it has favoured the reduction of fat which could have replaced the sugar residues in the product. In addition, glycerine was not used which easily exudes from the mixture when the bar is subjected to even minimal temperature variations. This type of bar is recommended for all those who need to increase their protein intake in the diet and at the same time limit carbohydrates and especially fat. As with all high-protein foods, the BARRETT'ONE must be consumed either before (at least 1 hour) or after physical activity.