Glanbia grabs pizza the action

Glanbia Nutritionals is launching its OptiSol 5000 functional ingredient system in the pizza sector.

According to the firm, OptiSol 5000 improves the texture of pizza doughs by enhancing extensibility and workability, thus increasing surface area by up to five per cent and cutting costs for manufacturers.

OptiSol 5000 functions as a moisture management tool too, says Glanbia, improving dough texture through enhanced moisture retention, and creating a softer and less chewy texture.

“OptiSol 5000 is a natural, flax-based ingredient and allows manufacturers to tap into fortification trends,” says Marilyn Stieve, business development manager. “It is high in fibre and rich in ALA omega-3, allowing for an ‘omega-3s’ front-of-pack positioning. A clean-label ingredient, it can simplify ingredient statements by replacing gums and gluten, resulting in consumer-friendly statements.”