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Gelita is launching a new ingredient called Optibar, which facilitates the production of 'future-proof' bars that address key consumer trends. Optibar is said to enhance protein content in functional bars while maintaining a long-lasting, soft and indulgent texture. Additionally, it serves as a sugar-free binder, supporting 'low-sugar' and 'no-sugar' claims in cereal bars. Optibar is a specific blend of collagen peptides tailored for bar manufacturing. According to the the company, it has 'excellent solubility,' producing smooth bars with an indulgent texture that lasts throughout their shelf life, even at high protein concentrations of as much as 60%. Gelita suggests pairing Optibar with whey or plant-based protein for optimal outcomes, as whey and plant proteins provide structure, while Optibar ensures homogeneity, a pleasant bite and long-lasting softness. In addition to enhancing protein content, Optibar serves as a sugar-free binder in cereal bars. This allows for reducing sugar levels and making valid 'low sugar' or 'no sugar' claims in bars that maintain a crunchiness over their shelf life. Derived by enzymatic hydrolysis of natural collagen, Optibar boasts excellent bioavailability and a neutral taste, making it suitable for both sweet and savoury bars. It offers easy customisation with flavours, sweeteners, colourants and dietary fibres, and blends well with other nutrients like vitamins and minerals, and ingredients such as dried fruits and cereals. Optibar is natural, non-GMO, and free from E-numbers, making it suitable for clean-label products. It meets EU regulation criteria for potential nutritional claims like 'source of protein,' 'high protein,' 'reduced sugar,' 'low sugar' and 'sugar-free'. Optibar can be prepared by warming with water and oil to 70°C, then adding dry ingredients and molding the mixture. According to Gelita, utilising Optibar results in lower energy consumption, decreased processing expenses, less thermal stress on delicate ingredients and reduced environmental impact.

Natalie Leuwer, Gelita's category manager of food specialties, said: “As a pioneer in collagen and collagen peptides, we are excited by the opportunities our latest innovative ingredient presents for bar manufacturers. We look forward to discussing how Optibar can be used in practice to satisfy consumer demand for next-generation bars that are higher in protein, lower in sugar and ultimately delicious too.”