Glanbia Nutritionals Reinvents Pizza Formulation with OptiSol™ 5000

MADISON, WISCONSIN, USA (March 3, 2011) – Glanbia Nutritionals is launching OptiSol™ 5000, its flagship formulation enhancer, in the pizza sector. OptiSol 5000 improves the texture of pizza doughs by enhancing extensibility and workability. This increases surface area by up to five percent and cuts costs for manufacturers.

Beyond the ingredient’s yield optimization capabilities, OptiSol 5000 functions as a moisture management tool. It improves dough texture through enhanced moisture retention, creating a softer and less chewy texture. This is especially evident in wholewheat crusts, where the result can be tough and unpleasant for more health-conscious consumers. Moisture retention also maintains product quality over a longer shelf-life.

OptiSol 5000 is a natural, flax-based ingredient and allows manufacturers to tap into fortification trends. It is high in fiber and rich in ALA omega-3, allowing for an “omega-3s” front-of-pack positioning. A clean-label ingredient, it can simplify ingredient statements by replacing gums and gluten, resulting in consumer-friendly statements.

Marilyn Stieve, business development manager, Glanbia Nutritionals, commented: “OptiSol 5000 improves texture and functionality in a number of applications, and we are excited to see its benefits recognized in the pizza industry.” She added: “Through enhanced extensibility of the dough, manufacturers can reduce material costs while improving product texture and cleaning up ingredient labels."

Food manufacturers using OptiSol ingredients have access to technical support from Glanbia Nutritionals’ senior-level technologists, from conception of an idea up until product launch. This level of collaboration improves product formulations and increases nutritional value. OptiSol 5000 is also suitable for breads, sweet baked goods, tortillas and pasta and forms part of Glanbia Nutritionals’ innovative OptiSol portfolio of ingredient solutions.