New website: Expert views on chicory root fibres
The role of dietary fibre in nutrition and health is the topic on the new expert platform www.dietaryfiber.org.
The website gives scientifically sound information on the unique characteristics of prebiotic chicory root fibres – from improving the balance of the intestinal flora by stimulating beneficial bifidobacteria growth to its impact on weight management and much more.
Get deeper insights on the positive impact of chicory root fibres and learn why they play an important role for our health and wellbeing.
New research: U.S. consumers prefer a healthier sugar from natural sources
A recent study commissioned by BENEO shows that U.S. consumers prefer nutritional foods that not only sustain energy throughout the day, but also help with weight management and disease prevention. The results also indicate that U.S. consumers are becoming aware that not all sugars are alike. BENEO’s next generation sugar Palatinose™ has a low effect on blood sugar levels and provides full energy in a balanced way – eliminating the undesired "boost and crash effect" generally associated with other sugars.
BENEO and Raffinerie Tirlemontoise invest 5 million in laboratories
On 4 July BENEO and Raffinerie Tirlemontoise celebrated the official opening of modernised laboratories in Tienen, Belgium. This 5 million Euro’s investment, demonstrate how important R&D is to both partners. A new laboratory has also been developed for meat applications that need to be handled under specific temperature conditions. The analytical and microbiological research done in the laboratories are focused on specific applications, such as dairy, breads and cereals, meat and beverages. Thanks to the modernised laboratories BENEO can respond with substantiated knowledge to the latest trends in a constantly evolving food industry.
New blood glucose 13.5 health claim for BENEO’s chicory root fibres
We are pleased to announce that the Standing Committee on Plant, Animals, Food and Feed agreed with the EU Commisssion to authorise a second 13.5 health claim for our chicory root fibres. This claim confirms the sound science of inulin and oligofructose contributing to a better blood glucose management - a key element in the promotion of long-term health from early on!
Leading scientists agree that a low glycaemic diet reduces the risk of type II diabetes and helps to control blood glucose levels. BENEO’s inulin and oligofructose, derived from chicory root, allow manufacturers to develop a greater variety of low glycaemic food choices and support the increasing consumers' demand for low glycaemic products. The EU Commission will now continue with the publication of the health claim in the EU Official Journal which is expected within 4 to 6 weeks and consequently the claim can be used in the market soon.
New ingredient: Remypure, a natural 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.
IFT Food Expo 2016 in Chicago - "All things natural" with BENEO
At this year’s Institute of Food Technologist (IFT) Food Expo from 16 to 19 July 2016 in Chicago, BENEO will focus on natural solutions. The topic will be "New Clean Label Options for Better Texture and Digestive Health". To learn more about the BENEO’s most recent clean label texturizing solutions with improved functionality or to gain insights on how chicory root fibers inulin and oligofructose promote a healthy digestive system, naturally, you can visit us at booth #231.
BENEO-Institute nutrition science update: Clinical trial confirms that slow release Palatinose™ is safe and well-tolerated in follow-on formula
Offstein, March 2016 - Under the lead of Prof. Koletzko, Munich and within the EU7th Framework Program EarlyNutrition, a randomized double blind control study was conducted including 50 infants in the age of 4 to 8 months. Children received a low-glycaemic follow-on formula with Palatinose™ (isomaltulose) or a control formula of a higher glycaemic index (with maltodextrin) for 28 days. Safety, acceptability and metabolic data were generated.
The rational was that in infants, differences in insulin levels are shown between breast-fed and formula-fed infants, which may be related to greater fat deposition with increased early weight gain and later risk of obesity. This is why the low glycaemic yet fully available carbohydrate Palatinose™ is a valuable alternative for infant follow-on formula.
A limiting factor of this study was the restriction for blood sampling: a sample was taken only 1 time after 60 min of formula uptake. This ‘one–time-only-situation’ did not allow to show blood glucose or insulin differences in this study. Clearly confirmed was the safe use and good acceptability for infants of the carbohydrate Palatinose™. which is less sweet than the traditional ingredients used in follow-up formula and GUM (Grown-Up Milk).
Palatinose™ is the only other carbohydrate with a lower rise in blood glucose compared to sugar or maltodextrin except for lactose. However, all over the world lactose intolerance is of relevance, affecting children from about one year onwards.
Vasa race 2016 winner powered by Palatinose™
Mannheim, March 2016 - Our next generation sugar Palatinose™ supported the winner of the largest cross-country ski marathon in the world. Norwegian John Kristian Dahl from Team United Bakeries won this year’s "Vasaloppet" (Vasa race) in Sweden.
Team manager Henrik Kvissel recognizes the key role that good nutrition and more specifically the smart release carbohydrate Palatinose™ has played in bringing home the win: "Our victory in Vasaloppet came with the proper nutrition. Palatinose™ is an important part of the sports nutrition package for Team United Bakeries. In order to win you must have the absolute best nutrition." Congratulations to John Kristian Dahl and Team United Bakeries!
Edible digital selfies with ISOMALT – you can eat everything you see!
Mannheim, February 2016 - Selfie-candies with ISOMALT are among the top innovations of this year’s ISM. BonchaBoncha from Taiwan applies selfies (or any other favourite design) to sweets printed with edible food colours. The candies are made from our naturally sourced sugar replacer ISOMALT, which has a natural taste and sweetness while being kind to teeth and low in calories.
BENEO presented new chewing gum coating technology at ISM 2016
Mannheim, January 2016 - At ISM BENEO presented its unique ISOMALT translucent coating technology which offers new ways to create appealing gum products on existing production equipment. This innovative coating process enables chewing gum manufacturers to create attractive products that deliver in terms of translucence and shine, while also maintaining stability throughout their entire shelf life.
Exclusive 13.5 Health Claim for BENEO’s fibre inulin!
Mannheim, January 2016 - As of January 1, 2016 customers working with Orafti® inulin can use a new claim on digestive health. We are very pleased to announce that the EU Commission authorised a 13.5 health claim with exclusive use for BENEO’s chicory root fibre inulin allowing to claim “promotes digestive health”.
This authorisation follows a positive opinion by EFSA and is based on new and exclusive scientific research proving that inulin improves the effect on bowel function by increasing stool frequency.
As of January 2016 new opportunities arise for product innovations using BENEO’s Orafti® inulin in a wide range of food and beverage applications, to ultimately benefit consumers with a healthy and balanced digestive system. View the official EU Commission publication.
New research shows that sugar is seen as "friend AND foe" by European consumers
Mannheim, November 2015 - More than 5000 consumers across five European countries were surveyed on their perception of sugar, carbohydrates and nutrition, with regard to blood glucose response. It shows that consumers perceive sugar as both a ‘friend and foe’ in their nutrition. The results also underline that sugar and carbohydrates play a key role in consumer behaviour when dealing with health concerns.
Webinar for fat-reduced innovations
Tienen, November 2015 - Join our webinar with consumer insights, tested recipes and inspiring concepts for your fat-reduced product innovations.
Indulgent solutions for sugar-reduced popcorn
Mannheim, August 2015 - As the spotlight on sugar grows increasingly bright the healthy attributes of popcorn come under scrutiny. The good news is, indulgent solutions for popcorn with less sugar are possible.
Rudy Wouters from the BENEO-Technology Center highlights ways for creating sugar-reduced popcorn products that meet the needs of today’s consumers. With the sugar replacer ISOMALT food manufacturers can create sweetened ready-to-eat popcorn and microwaveable solutions.
Chicory root fiber meets the gold standard in all aspects
BENEO’s prebiotic fibers Inulin and Oligofructose offer a whole range of valuable benefits. Naturally extracted from chicory root, these fibers improve the balance of the intestinal flora by stimulating beneficial bifidobacteria growth. They will help you to produce food products that perfectly match the growing consumer demand for healthier choices.
Read the paper (PDF, 411.44 KB)
Webinar: 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.
Review from 33rd Symposium on Diabetes and Nutrition in Toronto
BENEO-Institute was sponsoring this internationally renowned symposium from June 9 to 12 with 230 delegates from 20 countries. Three international scientists addressed the role of prebiotics and novel carbohydrate ingredients in diabetes.
Prof Raylene Reimer, Canada, considered chicory root fibres as a valuable tool in addressing the challenges of obesity and diabetes in the context of healthy nutrition. Dr Geoff Livesey, United Kingdom, stated that low glycemic foods as a preferred choice in a diet would allow consumers to lower their risk of developing diabetes, heart disease and certain cancers, while Prof Thomas Linn, Germany, noted that isomaltulose has interesting qualities for people with diabetes mellitus.
Webinar on balanced blood sugar levels
BeneoPro W-Tex – Tasty meat alternatives
Looking for clean label and tasty solutions for meat or meat alternative products? Our new BeneoPro W-Tex is a source of plant protein and provides better taste and a meat-like mouthfeel. This Textured Wheat Protein helps food technologist to deliver yield, taste and profit.
Positive EFSA claim evaluation for BENEO’s chicory oligofructose to lower blood glucose response!
Mannheim, January 2014 - A dossier for an EU Art 13.5 claim was filed to show the link between oligofructose and improved blood glucose response after intake. The dossier submitted to EFSA was based on several studies including newly developed science, and shows that oligofructose has a significant part to play in the area of glycaemic control.
EFSA’s positive evaluation allows the approval by the Commission, the Member States and the European Parliament within the health claim procedure.
BENEO’s inulin proven to promote digestive health
EFSA’s positive evaluation allows the approval by the Commission, the Member States and the European Parliament within the health claim procedure and opens the way for new food and drink applications to benefit both the industry and consumers alike.
Read more in our press release
Read more in our press release
Palatinose™ Webinar: How to improve glazed and iced bakery
Get to know new avenues for shelf life and quality improvement of glazed and iced bakery products. Don't miss this excellent opportunity to learn more about Palatinose™ and its technical use in sweet bakery products.
New authorised 13.5 health claim for BENEO’s chicory root fibres!
We are pleased to announce that the Standing Committee on Plant, Animals, Food and Feed agreed with the EU Commisssion to authorise a second 13.5 health claim for our chicory root fibres – just three months after receiving the first 13.5 health claim for BENEO's chicory inulin. The recent health claim confirms the sound science of inulin and oligofructose contributing to a better blood glucose management - a key element in the promotion of long-term health from early on! Leading scientists agree that a low glycaemic diet reduces the risk of type II diabetes and helps to control blood glucose levels. BENEO’s inulin and oligofructose, derived from chicory root, allow manufacturers to develop a greater variety of low glycaemic food choices and support the increasing consumers' demand for low glycaemic products. The EU Commission will now continue with the publication of the health claim in the EU Official Journal which is expected within 4 to 6 weeks and consequently the claim can be used in the market soon.