On Episode #185 of the PricePlow Podcast, Mike and Ben welcome Jonathan Baner (Senior R&D Director) and James Stone (Vice President of Global Marketing and Insights) from Glanbia Nutritionals to explore the fascinating world of protein extrusion technology and better-for-you snacking. This powerhouse team brings deep expertise in both the science and consumer insights driving the functional foods revolution, revealing how advanced extrusion processing is solving the longstanding challenge of creating high-protein snacks that actually taste good and deliver satisfying texture.

From Ingredients to Extrusion Technology, Glanbia Nutritionals is Behind Better Snacking

The conversation dives into the mechanics of twin screw extrusion technology that transforms fine protein powders into everything from cheese puffs to protein cereals, the critical differences between dairy and plant-based proteins in processing, and the four distinct snacking behavior profiles that brands need to understand. From Jonathan's 25 years of extrusion expertise to James's insights on consumer trends showing that Americans consume sweet snacks 6.4 times per week, this episode unpacks how Glanbia is pushing protein fortification from the typical 5-7% found in traditional snacks up to an impressive 65-85% range without sacrificing the crunch and flavor consumers demand.

Beyond the technical breakthroughs, we explore real-world market dynamics including the tight supply situation for whey protein isolate, the evolution of clean label formulations, the seed oil debate, and how GLP-1 adoption is driving unprecedented protein demand. This episode showcases how ingredient innovation at the B2B level is transforming what's possible in functional snacking, with applications ranging from airport grab-and-go options to high-protein cereal that's eaten more as snacks than breakfast.

https://blog.priceplow.com/podcast/glanbia-nutritionals-healthy-snacking-185

Video: Glanbia Nutritionals - Extrusion Technology & Better-For-You Snacking

https://www.youtube.com/watch?v=Ng1ZC_yq7K0

Detailed Show Notes: Engineering Better-For-You Snacks with Protein Extrusion

(0:00) – Introduction to Glanbia's Functional Foods Team

(5:00) – The Snacking Landscape: Consumption Patterns and Consumer Demands

(8:00) – Understanding Extrusion Technology: From Play-Doh to Protein Puffs

(12:00) – The Protein Challenge: Why High-Protein Snacks Were Nearly Impossible

(17:00) – Texture Optimization and Business Model

(21:15) – Functional Ingredients and Plant Protein Challenges

(26:00) – The Plant-Based Meat Decline: Lessons for Functional Foods

(29:30) – Flavor Innovation: Ethnic Profiles and Cheese Evolution

(33:30) – The Four Snacker Types: Texture Preferences and Product Formats

(37:30) – The Keto Perspective and Protein Cereal's Surprising Use Case

(43:00) – Trail Mix Reinvention and Extrusion Versatility

(47:30) – Emulating Textures and Consumer Acceptance

(54:00) – Whey Protein Supply Constraints and GLP-1 Impact

(58:00) – Extrusion Process Details and Customer Collaboration

(1:00:15) – Fortifying Fruit Snacks and Multi-Category Capabilities

(1:03:00) – Fiber Fortification and Gastrointestinal Health

(1:06:00) – Colostrum: Immune Support and Gut Health Innovation

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