Gelita introduces Optibar, a soft and sugar-free protein bar option

The supplier of collagen peptide claims that their specific blend allows for more protein to be delivered in functional bars with a long-lasting, soft, and indulgent texture. The blend also acts as a sugar-free binder, which enables ‘low sugar’ and ‘no sugar’ claims in cereal bars.

Gelita created this ingredient to target the 27% of consumers who prioritize a high source of protein in snack bars, with ‘high source of protein’ and ‘low/no sugar’ claims being the most influential in global sports and functional nutrition, according to Innova Market Insights.

Designed to offer superior solubility, the powdered ingredient is meant to produce pleasantly smooth bars with an indulgent mouthfeel that remains consistent throughout the shelf life, even at protein levels as high as 60%.

“The main challenge with high protein bars is texture and taste, as they tend to harden over time,” said Natalie Leuwer, Gelita category manager for food specialties. “We believe that consumers are looking for high protein bars that have a candy bar-like experience, focusing on taste and texture.”

Derived from natural collagen through enzymatic hydrolysis, Optibar has good bioavailability and a neutral taste suitable for incorporation into both sweet and savory bars.

The blend is also formulated to complement other nutrients, including vitamins and minerals, as well as ingredients like dried fruits and cereals.

As Optibar is non-GMO and free from E-numbers, it can be used in clean label products with potential nutritional claims (under EU Regulation 1924/2006) such as ‘source of protein’, ‘high protein’, ‘reduced sugar’, ‘low sugar’, and ‘sugar-free’.