Matching ingredients to needs
At Vitafoods 2015 Glanbia presented a number of new sports nutrition concepts targeting a variety of different needs.
Matching ingredients to needs is a key consideration particularly within sports nutrition. A commonly asked question is this field where consumers are presented with whey protein concentrates, isolates and ion exchange, is ‘what is the difference between whey protein?’. Glanbia’s EMEA Regional Driector for Ingredient Technologies Carla Clissmann explained that it was a case of “horses for courses”. Whey protein contains a number of interesting nutritional elements and depending on the extraction process, the quality of the final product is effected. So for a basic gainer product a WPC80 whey protein would be appropriate whereas for a high performance protein powder aimed at elite athletes that offers full bioavailability, a higher protein and slightly lower fat content, then a whey protein isolate would be more appropriate.
Broadening its sports nutrition offering beyond whey protein, the company also presented sports drinks concepts made using it’s new BevGrad ingredient, made from flax seed and high in omega-3. In addition was Oatpure, a gluten free oat ingredient to provide a low-GI carbohydrate option that will enable food producers to cater for those with intolerance issues.
As whey proteins and other functional ingredients formerly associate with sports nutrition filter into the mainstream, Glanbia feels that the key opportunities for producers is in fulfilling consumer demand for products that are clean and clear, which can easily be identified as natural and more likely to be healthy.