BETTY’s newest collection takes a more considered approach to the everyday protein bar, putting flavour, texture, and indulgence at the centre of functional nutrition.
Founded in New Zealand by wellness entrepreneur Olivia Scott Guise, BETTY was created around a simple ambition: to rethink how women experience everyday nourishment, with products that balance nutritional function with genuinely enjoyable taste.
Designed to fit into real life and all the in-betweens, BETTY offers an alternative to rigid wellness rituals. Its plant-based protein bars combine functional ingredients, including prebiotic fibre, probiotics and zinc, with familiar, dessert-inspired flavours.
At the heart of the brand is a belief in better: better ingredients, considered nutrition and, importantly, better taste. BETTY’s original range, Caramel Cookie Dough, Strawberry Cheesecake and Double Chocolate Fudge, challenged the idea that a protein bar should taste like a compromise.
The new collection takes that philosophy further, exploring richer flavour profiles and more considered textures while retaining the nutritional foundations the brand was built on.
“After two years on the market and many revisions, I’m deeply proud of how BETTY has evolved. Across all six flavours, we’ve refined both texture and flavour to create something truly delicious and unique, without ever stepping outside our values,” said Olivia Scott Guise, Founder of BETTY.
Each new flavour brings its own interpretation of indulgence: bright lemon with toasted coconut, warm banana with notes of vanilla and cinnamon, and creamy, honeyed pistachio with real pistachio pieces and nougat.
Together, the collection marks a natural evolution of the BETTY proposition, bringing nutrition, taste and modern wellness into closer conversation.
