Introduction: The Indian Council of Medical Research (ICMR) recommends a daily protein intake of 0.8 to 1 g/kg body weight and a dietary fibre intake of 40 g/day for a 2000 Kcal diet for a healthy Indian adult. Recommendations are difficult to meet, hence there arises a need for a supplementary protein and fibre source to complement the diet. Aim: The aim of the study was to formulate and develop protein bars infused with the functional food spirulina and other ingredients which made the protein bar high in protein and fibre, and low in Glycaemic Index (GI), targeted at the general adult population. Methodology: 10 different combinations of spirulina-based protein bars were formulated, using ingredients high in protein & fibre and low in GI, like whey protein isolate, inulin, erythritol. Depending on the recipe formulated, per serving of the protein bar weighed between 50- 80 g, which provided 15% - 30 % of energy from protein, at least 3-5 g of fibre along with 1-2 g spirulina. For the recipes, spirulina was constant and the variations included sesame seeds, pumpkins seeds, watermelon seeds, flax seeds, watermelon seeds,chia seeds, amaranths, makhana, puffed rice, almonds, respectively Standardisation of the 10 protein bars was done in 3 phases. In each phase the developed protein bars were put in front of semi trained panel members, from the field of nutrition, who evaluated the protein bars using a 9- point hedonic rating scale. At the end of each phase the recipes were modified, as per the suggestions, given by the panel members. In phase 1, all the 10 protein bars were accepted and certain modifications were suggested in the recipes. In phase 2, based on the results of the hedonic rating scale, 4 out of 10 protein bars were selected for phase 3. At the end of phase 3, the protein bar which had sesame seeds in it, was considered the most acceptable by the panellists, and was subjected to shelf-life evaluation. The post development shelf-life changes were noted at day 0, day 10 and day 20. Data was analysed using the SPSS version 20. Results: From the 3 phases of sensory evaluation, protein bar S-B, i.e., the protein bar with sesame seeds and spirulina had the highest mean score for all the 4 sensory attributes i.e., taste (7 + 1.054), texture (6.80 + 1.317), colour (6.40 + 1.265), overall acceptability (6.60 + 1.265). The ranking scale score was also the highest, for the Protein bar S-B (Spirulina + Sesame Seeds). No major changes in the protein bar were observed during the shelf-life analysis of 20 days, the taste was acceptable. Conclusion: The protein bar S-B (Spirulina + Sesame Seeds), which is high in protein and fibre and low in GI is beneficial for the management of lifestyle diseases like metabolic syndrome, obesity, cardiovascular diseases, type 2 diabetes mellitus, which are becoming a burden on the society. The protein S-B (Spirulina + Sesame Seeds) is not only a healthy on the go snack option, but it is very filling and helps manage the evening hunger pangs, while keeping the person satiated for long period of time.