Deliciously healthy, free-from nutrition.
For different reasons, people are increasingly aware of the impact a balanced diet can have on their wellbeing. Consumers today take a critical look at food content and the detailed ingredient list. More than ever, they search for honest, clean labelled products; and as such are triggered by words such as “non-GMO”, “natural”, “free-from”, “no added sugar”. Both the quality and origin of ingredients is important to them.
We offer functional ingredients and innovative product concepts that support all kind of healthy lifestyles. From chicory-root fibres, via sugar-beet based, slow carbohydrates to gluten-free rice derivatives for great taste and texture – our ingredients have one thing in common: they are all sourced from nature and can all be labelled as food (not additives).
Consumer research shows that the group of people who buy gluten-free is steadily growing. While part of them is actually diagnosed as sensitive, an increasing number deliberately chooses a gluten-free diet, simply because they consider it to be better for them.
Rice is often a nutritious option in a gluten-free diet. It has a high carbohydrate content of ~ 78%, is easy to digest and contains a good amount of gluten-free proteins of ~ 7%. BENEO specialty rice ingredients are hypo-allergenic and by nature free from gluten and lactose.
In-depth information about Gluten-free.
Paper: Gluten-free cookies and soft cakes with rice starch and flour.
Gluten-free recipe in support of reduced breakage, enhanced crispness and shelf life extension.
Paper: Gluten-free bread and pizza dough with rice flour.
Recipe for more stable and crispy starch-based doughs, using solely one ingredient.
Paper: Technical insights on formulating gluten-free bakery goods.
Expert case studies tackling the hurdles of gluten-free formulations with rice starch and flour..
Orafti® Inulin and Orafti® Oligofructose are plant-sourced from Chicory via a hot-water extraction process which does not essentially change the molecular structure or composition of the native elements, nor are solvents (other than water) used to gain inulin out of the chicory root.
Rice starch by BENEO is produced by wet-milling: a gentle extraction process that does not fundamentally change the molecular structure or composition of the native starch. BENEO regular rice starch provides a high level of whiteness in confectionery coatings; it is a natural alternative to artificial colouring or opacifying agents.
PalatinoseTM is an isomaltulose that is derived from a natural plant source, sugar beet. While being present in honey, it is produced on a commercial scale from sucrose by a non-GMO enzyme that shifts the binding within the sugar molecules into a more stable linkage that leads to its unique physiological characteristics. These are naturally occurring biological processes.
Related Information.
Our functional carbohydrate, Isomalt, is a naturally derived sugar replacer. It replaces sugar cup by cup and is well-known for its major role in sugar-free, calorie-reduced confectionery. Isomalt has only half the calories as sucrose (2 versus 4 kcal/g*) and fits well in low-glycaemic diets – an interesting point when managing diabetes, overweight or cardiovascular diseases.
BENEO fibres have about 30% of the natural sweetness of sucrose, giving just a mild sweet taste to foods & beverages. Orafti® Oligofructose and Orafti® HSI are often used in calorie- and sugar reduced fruit preparations for yoghurts or in the binding syrup for fibre-enriched cereals. While sugar contains 4 kcal/g, Orafti® Oligofructose contains just 1,5 kcal/g* at most.
BENEO rice starch can reduce sugar in fat-based fillings and as such, improve the nutritional composition of bakery products.
* Regulations for nutritional labelling of calories vary from country to country.
Low-fat products made with Orafti® Inulin offer similar body and mouthfeel as the original full fat versions. Just one big difference: full eating pleasure for less calories!
Rice starch by BENEO have the same granule size as fat globules; as such, they are ideally suited to mimic a full bodied fatty mouthfeel in low-to-no-fat products. BENEO rice starch and flours provide creamy textures and can serve as natural fat replacers.
Textured wheat protein, BeneoPro W-Tex, has a nice neutral taste and stable hydrated texture which makes it suitable also for meat analogues. Our rice starch, Remyline AX DR, can partially replace meat as well as other functional non-meat ingredients. It is a cost-effective solution for healthier and tastier meat products. In addition, vital wheat gluten, BeneoPro VWG, is a good alternative to traditional vegetable proteins. The provides a texture that is very similar to meat and can be used in products as a replacement for red meat, poultry and seafood.
Webinar about Remypure, clean-label rice starch.
Expert webinar: Remypure, clean-label rice starch.
Natural has become almost synonymous to a healthy diet. As rice is widely perceived as a healthy, natural food that is nutritious and good for both adults and children alike, it perfectly fits the picture of the ever more natural food landscape. Let our experts walk you through the technical and physiological benefits of our ingredients, market insights, consumer concepts and recipes based on top-level food engineering.
In-depth information about Free-from.
Infographic: New clean label research shows the power of clean ingredient lists.
BENEO’s latest research gives new insights into 3000 consumers from the UK, Germany and the US and their product choices and preferred ingredients.
