A Better Bar. Made from the good stuff.

Henri is reimagining kids’ snacks with clean, plant-based bars that are allergen-free, nutritious and actually taste good.

The Opportunity

Obesity and diabetes are climbing at alarming rates, especially in children. The World Health Organization reports that adolescent obesity has quadrupled since 1990 — a crisis fueled in part by ultra-processed, sugar-laden snack foods. Parents are searching for healthier alternatives, but the market has been slow to respond. Most snack bars are still packed with refined sugars, artificial ingredients, and empty calories. The demand for nutritious, accessible, and kid-approved snacks has never been higher.

The Challenge

Henri set out to create what the market has been missing: a high-protein, high-fiber snack bar made with minimally processed ingredients — all without sacrificing taste or affordability. Their unique formulation uses five to seven plant-based ingredients like legumes, seeds, and fruits. Early prototypes scored an average of 4.5 out of 5 in taste tests with over 1,300 parents and kids. The innovation isn’t just in the ingredients — it’s in the process. Henri has developed a proprietary method to create a self-supporting bar using mashed dates, pumpkin seed meal, and heat-treated fava beans. This process preserves nutrients, avoids common allergens, and ensures a shelf-stable, satisfying texture that kids actually enjoy. Lab-scale results have been promising but scaling production for commercial viability presents its own technical and operational hurdles.

NPC’s Solution

Through the Proof of Concept Program, NPC is helping Henri make the leap from prototype to production. The support will allow Henri to move from test kitchen to pilot plant, refining its process to produce bars at commercial scale with consistent texture, flavour, and shelf life. This includes developing three initial SKUs — apple cinnamon, mixed berries, and choco-brownie — and optimizing key manufacturing elements like compaction, water activity, and sensory experience. The goal is to demonstrate the capacity to produce volumes that will give retailers confidence in Henri’s ability to meet demand. This production validation is a critical step in building retail partnerships, advancing patent protection, and preparing for investment and growth. With this foundation, Henri will be ready to launch a truly differentiated product into a market eager for better options.