New EasyFlav Technology Enhances Taste and Nutrition of Whey Protein, Glanbia Says

August 22, 2016

Previously known for its flavor-neutralizing capabilities with vegetable proteins, Glanbia’s EasyFlav technology has now been developed specifically for whey protein systems.

EasyFlav, a flavor technology from Glanbia Nutritionals (Carlsbad, CA) previously known for its flavor-neutralizing capabilities with vegetable proteins, has now been developed specifically for use with whey proteins.

In the launch announcement, Glanbia says the new EasyFlav Whey technology can replace the “traditional carbohydrate core” used in many whey protein products, allowing for a 30% reduction of carbohydrates so manufacturers can provide a purer protein product. In addition to allowing for additional protein, the technology also allows for stable flavor in whey protein systems without the “bitter, cardboard notes a high protein content would typically generate," according to Glanbia.

EasyFlav Whey is designed as a customizable, all-in-one protein and flavor solution, meant to save development time and streamline the formulation process.

“The new EasyFlav Whey flavor technology is an exciting development for food manufacturers looking to include high levels of whey protein alongside a consistent, appealing flavor,” says Grace Cahalane, director of research and development for Glanbia Nutritionals. “Every protein varies in flavor, so we have created EasyFlav Whey to tailor flavor systems to whey proteins and ensure complementary flavor profiles.”

 

Read more:

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Protein Plays Big in Top 2015 Acquisitions and Investments

 

Michael Crane
Associate Editor
Nutritional Outlook Magazine
michael.crane@ubm.com