In the past seventy-five years in America, the nutritional bar has gone from niche to mainstream. In the fifties, Bob Hoffman, of York, Pennsylvania, known as “the father of weightlifting,” and an early manufacturer of barbells, hawked a product called Hi-Proteen Honey Fudge. Made from soybean flour and peanut butter, it was touted as offering “strength and endurance,” without “commercial” sugar—“not candy, just a good health, energy and body building food.”
Already a subscriber? Sign In
Your window is closing.
Don’t lose these views. Get full access for $2.50 $1 a week for one year, plus a free tote. Cancel anytime.
Unlock this story. Subscribe »
