Snack and Bakery

Glanbia Nutritionals wins TIA award

October 17, 2013
Tortillas on a plate

Glanbia Nutritionals’ OptiSol 5000 functional flaxseed ingredient was one of four winners in the Tortilla Industry Association’s TIA Search for a Better Tortilla Technology contest. The Fitchburg, Wis., company received the award, which recognizes quality or yield improvements from new and creative approaches from ingredients or ingredient processing strategies, during TIA’s October Technical Conference, held in Las Vegas prior to the International Baking Industry Exposition (IBIE). Glanbia received a cash prize and the opportunity to present its technology to the conference delegates.

OptiSol 5000 was commended for its improved shelf life, eating quality, dough handling, finished product texture and tortilla diameter, according to Glanbia. A natural, clean-label, allergen-free ingredient, the ingredient is also a cost-effective guar gum replacer, in addition to the replacement of high-cost fibers and starches.

“We have found great results with the use of OptiSol 5000 in wheat flour tortillas,” says Diane Hoffpauer, CCS, senior bakery scientist at Glanbia Nutritionals, who presented the company’s innovative technology at the conference. “Texture analysis on a TA.XTPlus Texture Analyzer showed improved tortilla extensibility and softness with the ingredient, as well as enhanced finished product characteristics. Originally created as a clean label solution to guar gum shortages and moisture management in breads, we’re pleased to report the extensive study results on the benefits of OptiSol 5000 for tortillas. It is an honor for our ingredient to be recognized for its unique benefits by the TIA.”