ISM/Prosweets 2019

On trend: the limits of reformulation and reduction at ProSweets/ISM - video

By Anthony Myers contact

- Last updated on GMT

Related tags: ISM/ProSweets 2019, Ingredients

As part of the reformulation special events at this year’s ProSweets/ISM, Glanbia International gave insights into how to create a healthy, protein-rich snack bar.

Reformulation was one of the main themes at this year’s ProSweets/ISM, held at the end of January at the Koelnmesse. The replacement of refined sugar, saturated fatty acids, gelatine, milk and egg plays an increasingly important role in sweets and snacks, visitors to the international trade fair were told. Solutions are required to provide the customer with sensory quality, texture and taste.

The topic was developed with a series of talks and guided tours organized this year by DLG (German Agricultural Society).

Glanbia Nutritionals, exhibiting for the first time, were situated in the dedicated ingredients area of the show and were part of the tour.

The Irish nutritional ingredient company offered three new different protein bars, produced specifically to meet the growing demand for healthier products with simple ingredients.

Paul O’Mahony, senior product manager, demonstrated Glanbia’s innovative ingredients portfolio, and explains in the video why the new snack bars provide an indulgent treat with a healthy nutritional edge.

Related topics: Ingredients, Editor's Blog, Candy

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