Bakers Journal

Glanbia Nutritionals’ sugar reduction system

October 18, 2011
By Bakers Journal

October 18, 2011 – Glanbia Nutritionals has added a new sugar reduction solution to its functional ingredient system portfolio.

Suitable for several applications, including chewy granola bars, baked bars and cereal clusters, OptiSol 2000 is a unique binding system which reduces sugar by up to 50 per cent without affecting binding capacity. The new ingredient replaces lecithin thanks to its high performance emulsification properties.
“OptiSol 2000 is a valuable tool for companies looking to improve the nutrition profile of their bars without loss of texture, flavor, or eating experience," said Linda Wilson, Glanbia Nutritionals' business development manager for bars. "In fact, several companies have told us that OptiSol 2000 greatly improves the overall quality of their bars while cleaning their labels and enhancing their marketing value proposition”.

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