OptiSol® 1007 was among the 120+ entries shortlisted in the expert review process. The judging panel included academics and industry experts as well as food and beverage company managers and R&D leaders. They gave professional scores from several categories such as commercial value, innovation level, technical difficulty, project feasibility, and trends-fitting.
Glanbia Nutritionals' heat stable whey protein concentrate OptiSol® 1007 recently won the Product Innovation Award for its outstanding functional properties at the FFI 2023 Food Formulation Innovation show in Chengdu, China.
High protein claims are capturing the beverage market, as consumers are seeking a wide range of functionality from beverages in a growing number of categories. Competition within the protein beverage space will continue to expand into categories not previously considered. Over the last four years, the ASPAC region has seen a 3.5% CAGR of new product launches of RTDs in meal replacements, performance nutrition, weight management nutrition, sports nutrition, and RTD coffee.
Producers working with proteins in beverage applications face a number of common challenges, most significantly: cloudiness, gelation, viscosity, and sedimentation.
OptiSol® 1007 is the solution for better performing neutral pH protein beverages, overcoming processing challenges while providing the stability needed to achieve the results consumers are seeking.
R&D application scientist Wang Yuhui represented Glanbia Nutritionals at the Food Formula Innovation Forum and Award ceremony, where he also presented our beverage development capabilities with two 100% whey protein concept prototypes designed with OptiSol® 1007: High Protein Immune Health Drink and Peach Oolong milk Tea, which received high praise and attention.
Some expert judges' comments:
"This product is in line with the actual production needs, compared with other whey protein products has a significant difference, the product is relatively new." – Bright Dairy
"Process innovations that increase the possibility of whey protein being used in more formats." – CPT
"Through process innovation, the traditional whey protein thermal instability pain point is solved, which greatly expands the application range of whey protein, and provides a new protein source choice for the downstream production of high protein drinks" – BESTORE
Get in touch with us today to try OptiSol® 1007 in your formulation.