A new binding system, OptiSol 2000 from Glanbia Nutritionals, reduces sugar by up to 50% in chewy granola bars, baked bars and cereal clusters. Because of its emulsification properties, it replaces lecithin for efficient formulation of products with normally high levels of sugar. The ingredient system improves the nutrition profiles of bars without losing texture, flavor or eating quality. The company noted that it also helps clean up labels to enhance marketing value.
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