Food Business Review has declared Glanbia Nutritionals' OptiSol® 3000 egg-free bakery ingredient the winner of the Food Innovation Award.
The product was selected from four nominations shortlisted for the award.
OptiSol® 3000 is 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 applications. The patented ingredient is derived from flaxseed and whey protein, which are natural ingredients. Easy to use, OptiSol 3000 provides an alternative to both whole dried and liquid eggs for numerous bakery applications, including cakes, muffins, pancakes, sweet bakery mixes, baked bars and refrigerated cookie doughs.
A natural ingredient, it can be used in a 1:1 inclusion rate for dried whole eggs. Studies in muffins trialling OptiSol 3000 have shown that the firm, moist texture is fully comparable to that in muffins using dried egg yolks.
According to the company, the results, measured scientifically with a texture analyser, demonstrate that OptiSol 3000 is matched only by dried egg yolks. Moisture management and shelf-life have also been studied and OptiSol 3000 performs well on both aspects.
A clean label ingredient, manufacturers can list OptiSol 3000 simply as flaxseed and whey protein concentrate. The ingredient is Kosher, GMO-free and gluten-free. Meeting the rising demand for healthy products from consumers, OptiSol 3000 is also low in cholesterol, contains natural fibre and is an all-natural ingredient.
The company has already found success with flaxseed-based ingredients in its popular OptiSol® line, and its research has extended the functionality of flaxseed to an egg replacement ingredient. Glanbia Nutritionals' research on muffins, pancakes and cookies shows that in terms of texture, moisture management, grain, flavour and colour, OptiSol 3000 can achieve the same profile in finished baked goods as both whole dried and whole liquid egg.
OptiSol 3000 is said to contribute fewer calories, lower fat, lower cholesterol and higher fiber than egg equivalents. It offers a more stable cost than eggs, making a replacement level of 1:1 with eggs achievable and cost effective.
