Compact food Bars (CFBs) are used in meals ready-to-eat (MRE) diets during maneuvers and military operations and as emergency food products (EFPs) in emergencies and crises, such as natural disasters and warfare, in order to promote crisis management. Ready-to-use therapeutic food (RUTF) is used for therapeutic purposes in malnourished individuals and patients with acquired immune deficiency syndrome (AIDS). Some of the properties of CFBs include high nutritional value, high nutrient content, high energy density, no need for preparation, readiness to use, long-lasting preservation, low spoilage due to the low moisture content, low volume and weight, and ease of transportation and distribution. The energy level and type and amount of fat, protein, carbohydrates, fiber, and micronutrients should be considered in the formulation of CFBs. The main ingredients of these dietary products are cereal, skimmed milk, soy and its products, vegetable oil, sugar, and plant nutrients. Such food products are remarkably valuable to individuals in crisis. CFBs play a key role in the survival of victims of war and natural disasters. The present study aimed to review the properties and production of CFBs.

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