At the IFT expo in New Orleans this week, Glanbia was showcasing its new OptiSol 1030 ingredient in a Greek-style high protein frozen yogurt. Highly soluble, the ingredient has been developed to provide a smoother, creamier texture for frozen yogurts and desserts that are also fortified with protein.
Speaking with FoodNavigator-USA, technical sales manager at the company, AJ Cecconi, said: “Fortification with protein is very ingrained in our psyche in the United States. Food manufacturers are still taking things out [like sugar and saturated fat] and now they are building it back up. Protein, and especially whey protein, is at the top of the pyramid. You are hard pressed to find people who say that there’s nothing good about whey protein…It’s the mentality in the US that if a little is good, then a lot is much better.”
He explained that usually there is a lot of waste from the straining process for Greek yogurt, meaning that it is very costly to make. The new OptiSol ingredient protects against syneresis – in this case, the separation of whey protein – without adding gums or starches, and creates a thick, creamy product without the need for straining.
“Added protein in a frozen product tends to make it gritty,” Cecconi said. “We got used to it. But manufacturers have been clamoring for years for a way to eliminate grittiness.”
Cecconi added that including the ingredient in a formulation may result in cost savings, or could cost more, depending on the company, but bumping up the dairy protein content could also allow manufacturers to charge a premium for their products.
“Customers are really willing to pay for less on the label,” he said.