Glanbia's milk protein wins IFT innovation award

Glanbia's milk protein wins IFT innovation award

OptiSol 2000 is a unique protein binder that facilitates reduction of sugars up to 50 percent for chewy granola bars, baked bars and cereal cluster applications.

Glanbia Nutritionals’ OptiSol® 2000 binding system for sugar reduction in chewy granola bars, baked bars, cereal clusters and snack bars was today announced the winner of an IFT 2012 Food Expo Innovation Award. One of only four recipients of the prestigious annual awards, Glanbia Nutritionals’ milk protein concentrate was honoured not only for its outstanding innovation, but also for providing a solution to a food science and technology challenge, and its benefit to food manufacturers and consumers alike.

The panel of nine jurors from industry, academia and government with expertise in ingredients, product development, processing and packaging technology and food safety, commended OptiSol 2000 for its ability to significantly reduce sugars without compromising quality characteristics of the food products. Recognised as an innovative alternative to high-intensity sweetening, the judges also welcomed the novel approach of using a protein to address the functional challenges associated with low sugar foods.

Addressing the issue of high sugar consumption amongst consumers globally, OptiSol 2000 is a unique protein binder which facilitates reduction in sugars of up to 50 percent for chewy granola bars, baked bars, snack bars and cereal cluster applications. Reducing sugar in foods usually leads to a decrease in binding structure, however OptiSol 2000 overcomes this by binding water and maintaining the required sticky food matrix. In addition to providing food products with more protein, OptiSol 2000 also provides scope to add other desirable nutrients to the formulation, for example additional fiber. 

Linda Wilson, Glanbia Nutritionals’ business development manager for bars, comments: “We’re delighted to have won this esteemed award for our OptiSol 2000 binding system for sugar reduction. This ingredient is a valuable addition for companies looking to improve the nutrition profile of chewy granola bars, baked bars, snack bars and cereal clusters while ticking the consumer boxes of great flavor and texture offered by standard full sugar goods.”

Hide comments

Comments

  • Allowed HTML tags: <em> <strong> <blockquote> <br> <p>

Plain text

  • No HTML tags allowed.
  • Web page addresses and e-mail addresses turn into links automatically.
  • Lines and paragraphs break automatically.
Publish