Glanbia Nutritionals has launched protein solutions designed to solve manufacturing and sensory challenges particular to protein extrusion in the snack and cereal categories with four new ingredients. From clogging of the extruder to producing cereals and snacks with a dense and chalky texture, flavor off-notes, and a less desirable chew down, proteins used in extrusion have been lacking in innovation, according to the company.
 
Glanbia’s BarPro 100/120 MPCs and BarFlex 100 WPC were designed and optimized to deliver a less chalky, powdery and glassy texture during extrusion than other protein products, resulting in a range of optimal textures.
 
These two ingredients can deliver starch-like textures without high quantities of starch, high levels of protein, clean flavor which requires no masking, and improved manufacturing efficiencies.
 
Using these two new solutions, the company has developed semi-finished extruded pieces, called Crunchie, which can be made into extruded bites or crisps. Crunchie milk and whey protein crisps are ideal for bar and snack inclusion, while Crunchie milk protein bites are ideal for use as a snack or cereal.
 
Crunchie bites and crisps deliver starch-like textures without including high quantities of starch, clean flavor with no masking, an enjoyable crunch, visual appeal with consistent shape, size, and light color, and high levels of protein. The protein content of the milk variety is 74% while that of the whey protein crisps is 70%.
 
“Through our understanding of the intricacies involved in protein chemistry, along with its unique processing parameters, we were able to develop a range of proteins optimized to allow for better expansion within the extrusion process,” Ashley Bacchiarello, director of product strategic management, said. “This, along with Glanbia’s September 2021 acquisition of PacMoore Process Technologies, a contract food ingredient manufacturer, brings the company new and extensive capabilities in extrusion manufacturing. Additional offerings in extruded shapes, sizes, and extrudable plant-based proteins are in development.”