Glanbia Nutritionals OptiSol®1007 Wins Product Innovation Award

Glanbia Nutritionals'
OptiSol® 1007
Wins Product Innovation Award

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.

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.

award show

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.

Award showAward show

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.


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