Novel Adoption of Health Ingredients
07 Sep 2015 | Glanbia Nutritionals
This is our wires at the IFT Food Expo in Chicago, and I'm here with Danielle Black and Elaine Drummond from Glanbia Nutritionals, and Glanbia are highlighting a number of new ingredients here.
Maybe, Danielle, you can tell me a little bit about some of your developments in, in peat protein.
Yeah, definitely.
So, Glanbia recently introduced pea protein into our portfolio of vegan ingredients.
In particular, you know, we like pea protein because you can.
You know, take it to that isolate at 85% protein level, and we've been able to enhance a lot of our crisps and protein bars and RTMs with that high protein source.
So the R&D team and the business development team have been doing a lot of work with the protein.
We're pretty excited about it.
What type of applications are you seeing really on the rise and where do you really see opportunities amid this kind of high protein trend?
You know, we're looking at everything because, of course, you know, the first.
The first thing our customers asked for was bars, but we, we're now looking very closely at the RTM or ready to mix formulas, but we're also doing some interesting application work in crisps, so that would be something crunchy, like a texture that you could add to a cereal or even, even into a bar, and.
You know, typically those are low protein, low in protein, but with a few protein and a little creative thinking, our RNA team has been able to, you know, really capture a higher level of protein in that, in, in our range of crisps.
So, and we're also doing some work, you know, alongside our, our other vegan ingredients like.
Organic plants, organic chia, quinoa, you know, creating blends that have that ancient grain appeal, but also the higher protein level and putting that into crisps and bars and drinks.
So it's pretty, it's pretty fun.
OK, Elaine, maybe you can tell me a little bit about what you're doing in the omega 3 space OK, so.
Bomb are excited to announce the launch of our new product Omni Omega.
So this is a new technology.
It's a direct compressible omega 3 powder.
So this brings about applications for tablets, capsules, tablets, and ready to mix beverages.
So I have an example here of a meltable tablet that we've developed as a prototype.
So this is just bringing omega threes to a new platform.
With the Omniga technology, we've got enhanced stability, both shelf life and in terms of avoiding the problems we have relating with omega threes.
They're highly prone to autooxidation, so they tend to have very low shelf life.
A really exciting feature is the absence of fish burps.
So a lot of consumer research has shown that people tend to shy away from omega threes because of the incidence of fish burps.
It's a huge problem, but we are overcoming it with the new technology.
The way the omega 3s are encapsulated, you avoid the incidence of reflux, so no fish burps.
Can you briefly explain that technology.
So the way the omega-threes are processed, they are spray dried with beta cyclodextrin, so they form an encapsulation and that avoids the dissociation in the stomach in the gastric environment, and it avoids the the reflux of the oil.
We have done studies showing It's completely on par with regular fish oil capsules in terms of its absorption.
So the EPA and DHA is just as delivered.
In addition to that, what we're offering now is an ability for manufacturers to deliver omega 3s in a multi-ingredient formulation.
So this is really novel and very exciting.
A lot of the consumer research has also shown people tire of having to take.
Capsules.
Now you can deliver omega 3s alongside vitamins like K2 for a good heart health supplements.
You can deliver alongside a range of other nutrients.
So it's a really exciting new technology.
OK, Elaine and Danielle, thank you very much.
