Latest webinars from our application technology experts
Remypure – BENEO’s new native rice starch
Naturalness and transparency are key for today’s consumers, who want to know what their food is made of. Clean label has moved past being a trend, it is the new rule. But most clean label starches do not perform as good as commonly used starches. BENEO now introduces Remypure, a new native clean label rice starch. Based on innovative technology, Remypure achieves functional properties and performance levels comparable to chemically modified food starches, without using any chemicals. This BENEO webinar shares market insights, research findings, recipe improvements and innovation concepts.
Wellbeing starts from within
This webinar shows new statistics on what consumers think about digestive health. It also explains how prebiotic fibre positively affects gut microbiota and improves regularity for a better overall wellbeing. To finish, creative product concepts and possible on pack health claims are shared.
Also available: technical paper about prebiotics and the healthy flora concept.
Reduce fat and keep the creamy taste!
This BENEO webinar shares market insights, research findings, recipe improvements and innovation concepts. Go for fat-reduced, natural products with 100% eating pleasure!
Also available: technical paper about great tasting fat replacing solutions, with Orafti® Inulin and BENEO Specialty Rice Ingredients.
Improving yield & profitability in meat applications
Improving yield and still deliver a meaty mouthfeel & texture is a challenge – doing so with good profits and a natural claim is a real achievement.
Our application technology experts tested several recipes and disclosed the results with a cost calculator in a recent webinar. Missed the live session? You can still listen to the recording, just register and use your unique access code.
Low glycaemic diet for balanced blood sugar levels
BENEO offers smart ingredients to improve the carbohydrate quality of foods. Join us to learn more about different solutions to reduce the glycaemic properties of foods with high quality functional carbohydrates and fibres.
New avenues for shelf life and quality improvement of glazed and iced bakery products
Glazings and icings on bakery products provide the sweet sensation and the visual appeal consumers love. But what if your glazing could do more? What if a small change in your recipe could help you improve the overall quality of your product or even extend your product's shelf life?
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