Ingredient combines soy, whey protein
May 05, 2009
by Jeff Gelski
The new protein blend barGAIN from Glanbia Nutritionals, Monroe, Wis., combines whey and soy protein and may be used in nutrition bars and baked foods with no adverse impact on flavor, texture or shelf life, according to the company. It is available in two protein blends — 83% and 72%.
"As new food product launches compete for shelf space in an increasingly cost-conscious marketplace, manufacturers who find innovative ways to meet consumer expectations for product quality, functionality and eating enjoyment at a competitive price are set for success," said Max Maxwell, market analyst at Glanbia Nutritionals. "The unimpeachable credentials of whey protein in terms of strong science, application versatility, process tolerance and flavor profile offer manufacturers an exciting route to success."
For more information, call (608) 329-2800 or visit www.glanbianutritionals.com.here to search that archive.
This article can also be found in the digital edition of Milling and Baking News, May 5, 2009, starting on Page 48. Click