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May 24, 2021: 12:00 AM EST
The Chicago-based food ingredients company says market data support the use of a couple of its protein products by snack makers. For example, while the plant-based protein segment is considered a niche market compared to dairy-based protein, consumer interest and demand are growing exponentially, thanks to more diversified diets, consciousness of sustainability issues, animal welfare issues, and allergen avoidance. In response, the company has created BarHarvest Pea Protein, which adds protein fortification and is an allergen-free, gluten-free, kosher protein ingredient. Still, consumers in some countries are loyal to dairy, so Glanbia created whey protein concentrate solutions OptiSol 1005 and 1007, which are heat stable even in high processing conditions.
Elizabeth Green, "Spotlight on snacking: Occasions and food rituals evolve amid COVID-19, says Glanbia", Food Ingredient First, May 24, 2021, © CNS Media BV
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