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Kennedy's Bakery Production Magazine | July 18, 2019

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Glanbia Nutritionals introduces OptiSol® 3000

Editor

Glanbia Nutritionals (Ireland) recently launched OptiSol® 3000, an egg-free bakery solution designed to offer bakery manufacturers a nutritional and economic alternative to whole egg-based ingredients.
OptiSol® 3000 replaces whole eggs in traditional bakery production. It is made from flaxseed and whey protein. It provides an alternative to both whole and dried liquid eggs for applications such as cakes, muffins, pancakes and sweet bakery mixes. The innovation can be used in a 1:1 inclusion rate for dried whole eggs, with studies in muffins showing that the texture is fully comparable to use of traditional ingredients. The ingredient is Kosher, GMO-free and gluten-free, meeting a rise in consumer demands for healthier baked goods.