Functional fibres for improved inner wellbeing and quality of life
Welcome to BENEO’s first LIVE chat day on 19th March !
This day, you can ask questions and get immediate answers from our experts – about anything and everything related to this campaign topic. Take your chance and dive into the subjects on specific consumer insights, regional recipe developments , particulars on health benefits and claims.
Our experts are available for the entire day but will take the occasional small break for bio & lunch needs. Depending on how busy the chatroom will be, you might have a wait a bit longer.
The entire list of questions and answers will be made available on BENEOnet. The more you ask, the richer this document will be.
Live chat day hours:
09:00 to 19:00 CEST
Including peak & off-peak hours
10:00 to 12:00 CEST
16:00 to 17:00 CEST
Have answer within a few minutes
Your live experts of today
(MiCi Myriam Snaet)
Head of Market Intelligence & Consumer Insights
(NC Theresa Bagus)
Manager Nutrition Communication
(CTS Isabel Throgh)
Customer Technical Support Manager
(PM Katrien Lambeens)
Product Manager Functional Fibres
You question will be answered as soon as possible. We advise you to include @MiCi, @NC @CTS or @PM in order to have the right person helping you.
|Function title||Head of Market Intelligence & Consumer Insights|
|Chatroom Abbreviation||MiCi MST|
|Function title||Manager Nutrition Communication|
|Chatroom Abbreviation||RANC TBS|
|Function title||Customer Technical Support Manager|
|Chatroom Abbreviation||CTS ITH|
|Function title||Product Manager Functional Fibres|
|Chatroom Abbreviation||PM KLN|
@Anonymous209: In general, we propose to use a R7-type of rice flour for extruded cereals. If you would rather like to test a rice starch in stead of a flour, then Remy B7 could be tested.
@NC Will the studies used in the nutrition/technical presentation be available for download on Beneonet? Thanks, Alexis.
@Anonymous218: for copyright reasons we cannot provide the pdfs of scientific publications. However, our key studies are available as free download. You find the links in the footer of a slide which you can easily share with customers.
Hello Bhupesh from SFA India here. For calcium absorption we are promoting Orafti synergy1. Are there any product concepts for maternal nutrition and women nutrition?
@ Alexis: all recipe sheets from this Sales campaign (e.g. from RTD coffee, almond drink, digestive health bread, ...) are available on SC page on BENEO-net. You find there also a short presentation (in ppt-format) that contains these new BTC recipes.
@Bhupesh: We have several concepts for maternal nutrition, mainly focussing on fibre enrichment and digestive health, as we see this as a key topic for pregnant women. You can find them on BENEOnet under cereals for a maternal nutrition bar for example.
@Bhupesh: Our focus for chicory root fibres in maternal nutrition is on digestive health and healthy microbiota. However, supporting increased calcium absorption is of course important for a healthy diet for mother and child during pregnancy. The bone health topic gets again very important in older women in menopause.
@Bhupesh: Do you see a big potential in the market of such supplements supporting calcium absorption for pregnant women and women in general?
I confirm what Myriam just said before. The gut health segmentation presentation and also the RTU Almond drink were very well received recently at a Customer. THe coffee cup as give-away was the cherry on the cake and was really appreciated also because of the sustainability story behind it.
Thanks Anonymous226 for this feedback Great to hear it was well perceived. Any comments the customer gave or you might have for possible improvements?
For the RTU Almond drink, they said it was a little too sweet but here we discuss about personal preferences
@Christophe: that's really interesting. For Asia we developed a reference which was a bit less sweet and has more Palatinose than the EU version. This might be an interesting recipe for your customer then as well. You can find it also on BENEOnet under the campaign page.
@miCi. For upcoming presentations in this campaign, what are you planning to highlight? Demographics, applications etc.
@Bhupesh: We have a few more concepts for maternal nutrition (mainly milk drinks) for both digestive health and blood sugar management (which also includes Palatinose). Feel free to send me a direct mail so I can send you a few more.
@Alexis: I am still analyzing the results of the concept test we have done in a few countries. We will also organize an industry webinar. We are still working on the presentation and we will for sure release a few more figures here.
@Alexis. to add to Myriam's answer. the Industry webinar will take place on the 14th of May. the invitations will be sent closer to date. Al webinar material will be posted on BENEOnet after the event.
Recently in France I had a customer asking why the fiber gap is bigger for female than male (In France) as they thought women eat more fibers than men.
@Christophe: you're right, usually women have a higher fibre intake and in general a more healthy diet. I guess, the exception proves the rule here. I can check the details of the assessment and see how the researchers try to explain this outcome.
@Katrien: When can we expect a video showing the "inner wellbeing with fibres" like the presentation which was presented by Silke during the workshop at ERWS?
@Theresa: yes please it would be great to have more info as I promised the Customer to get back
@Christophe: I've started to dig out the publication behind this ... I will come back to you by mail.
@Christophe, Theresa, everyone.. Theresa's answer can also be put on BENEOnet, together with this chatroom log afterwards
@Katrien as the nutraceuticals market is evolving in India and we see the potential for supplements for calcium absorption, specially for women in general.
@Theresa: also the recommendation of 25g/day is for all EU countries or is it different per country?
@Christophe: in consumer research, we see that women have a higher interest in fibre than men (as they are mostly more health conscious than men and more frequently suffer from constipation), but we don't know if their intake is indeed higher; (Women usually eat less then men so they might eat less fibre as well and need to pay more attention to it).
@Ingrid: We're currently working had on making the movie together with Michèle and Ilse. Our current estimate on finalising is mid April. This will be a movie easy to use at customers, very short, and thus will also be used for advertising. Referring to Silke's presentation from the European RCM, which is not for advertising purposes, we're still looking into the possibilities of the voice-over.
@Bhupesh: thanks for this input! We'll look into the possibility of developing a concept on calcium absorption
@Christophe: the general EU recommendation by EFSA is indeed 25 g/d, however there are of course country-specific recommendations e.g. Belgium or DACH region are 30 g/d
@Christophe: see as well NC's ppt on prevalence data slides (19002p-AMD) on BENEOnet, from slide 104 on you get more details on fibre recommendations and actual intake in different countries worldwide
Hello Machindranath From SFA India here, is there any comparative studies available between Cane sugar base FOS & Chicory root base FOS?
@Machindranath: What type of study do you mean? Concerning the prebiotic effect, the technical aspects in a specific application, the characteristics of the products, ... ? Thanks for specifying
@Machindranath: There is not much data available for scFOS from sugar to support any health benefits including the bifidogenic effect. scFOS producers rely on data from oligofructose und use those to promote
@Theresa, Do we have comparative study of prebiotic effect of various fibres which are available in market?
@Machindranath: As for the technical aspect: FOS synthesised from sugar (or scFOS) generally has a lower average DP (chain length) than our Oligofructose from Chicory. This results in a higher acid sensitivity of scFOS compared to Oligofructose from Chicory. Thus in applications like gummies, fruit preparations, smoothies, the oligofructose from chicory will be more stable.
@Machindranath: Another aspect is Maillard reaction. As scFOS has no reducing ends due to the way of production, it will give less browning in baked goods compared to oligofructose from chicory (but browning with BENEO fibres is controlable via the process as well). This can be an advantage for our oligofructose from chicory, depending on what your customer is looking for off course.
@Machindranath: Apart from that there is limited differences in the application between these two products. A big benefit, although not technical, for our fibres is off course the labelling as "chicory root fibre" on pack, which is much more attractive to customers than "Fructo-oligosaccharides"
@Bhupesh: A nice and high-value publication is a quite recent systematic review and meta-analysis conducted in Australia on fibres and the bifidogenic effect. This meta-analysis proves that inulin, oligofructose and GOS are the only fibres with a significant growth of bifidobacteria and lactobacilli. (So et al. 2018, https://www.ncbi.nlm.nih.gov/pubmed/29757343)
@everyone recently joining. we hope you find the material provided in the regional workshops and on BENEOnet useful. Please share your thoughs about what's available - questions - feedback - something missing...? today anything goes!
I just added some chicory root fibre to my coffee and feel great from the inside out
Hi all; @Katrien : excellent, I am really looking forward to seeing the coming movie for Nutritional communication purpose. I strongly believe it will a powerful tool for customers
@Emmanuel: Indeed, I also look forward to the movie a lot and then off course I hope everyone uses it to the max!
Fibres/Gut health & immunity : considering the current research published, how do you see that topic for the coming years : Nut. claims, business opp (not only for supplements)...?
@Emmanuel: Fibres, gut health and immunity is an interesting topic. Research is ongoing, mechanistic-wise, e.g. to understand the outreach of the microbiota to immune processes, but also very practical studies like our kindergarten children study (Lohner et al. 2018) where we saw significantly less fever episodes and sinusitis with fructan intake.
@Emmanuel: We see in our research that consumers link digestive health to more benefits than just gut health, and a majority even understands the link with immunity, but also other benefits like energy, mood and physical appearance are connected to it. So even if claims are not always possible, we can benefit from this well spread consumer knowledge.
@Emmanuel: However, regarding claims. We need to see where future research is going and how legislative frameworks will be. The topic of immunity is challenging, many parameters you can measure and it is hard to develop an accepted gold standard.
@Emmanuel: Exciting research with fructans is there and there will be more for sure. The outreach of the microbiota to all kinds of organs is more important than ever.
@everyone. IN a minute, our experts are going to take a lunch break. We'll keep our lines open, but response time can be very slow in the coming hour. Of course, you can continue to post your questions - our experts will get back to them as soon as they return from their break. Thanks for understanding.
speaking about the recipes : almond drink : is it fermented or not ? how is the taste : neutral ?
concerning the prototypes available : RTD coffee : is it foreseen, in case if big success to produce it again ?
other question regarding the NC presentation : I'm convinced that the "funny" one (that was presented during the EUR workshop) is certainly the way to go for the most difficult customers/consumers to convince ; could we use this type of presentation in the near future ?
@ Elisabeth: our new almond drink recipe is available on BENEO-net. The drink is not fermented. The EU version has a slight almond taste; more or less similar to commercially available almond drinks
@Elisabeth: the "funny" NC presentation you are referring to was specially created for the regional workshops. Due to the rather informal style, it does not fit every business occasion, and it was therefore not uploaded onto BENEOnet. of course, there is always the option to negotiate with NC to have it available for specific customer meetings. we leave that open to the sales responsible and NC.
Hi, do you have any solution to replace humectant (glycerol) with OF or inulin in soft cookies?
Hi, what is the best way to obtain syrup similar to L95 from P95, I mean how to do it step by step, temp, time etc
@ Marek: we did not test this so far in cookies. We have good results when adding Orafti L85 (as humectant) in binding suryp of cereal bars.
@Elisbeth: Regarding the NC workshop presentation in Lisbon, we're currently looking in into the possibility of doing a voice-over
@Elisabeth: concerning sample availability: extra's will be decided regionally. Please contact your responsible sales manager (Stefanie) on this topic.
I have some RTD Coffee Drink samples - do we have to keep them in chill condition? there is no info on the bottle
@ Marek: please check the cereal bar presentation about this that is available on BENEO-net. You can find there the full recipe details.
@ Marek: you may keep them in the fridge, but it is not needed because they are UHT treated. It is always nice to serve the RTD coffee cooled just before tasting (if possible).
Orafti Bio - I noticed you managed to extend BBD from 3 to 5 years, anyhow you still have in stock goods produced in 2016. Most of our clients require at least 66% of BBD. Why the stock is so old?
@Marek: Orafti BIO is a product which is still ramping up and we are still growing. The turnover is as of today not that big yet and thus we have somewhat more stock available and a lower rotation. Volumes are growing so this should improve in the future.
@Marek: We have a very active project ongoing on extension of the shelf-life for our liquid syrups up to 1 year of shelf-life. However, the application of this will be mainly ex-EU, since most of EU is close to the factory and the requests on longer shelf-life are rather limited. Should you have any news you hear on competitor liquids, can you please send us the competitor specification.
@Marek: Competition has different products and they promise different shelf-lives for different reasons. Knowing which exact competitor product we are talking about will help us with the defense of our liquids.
I have a few questions on the subject of Gastrointestinal tolerance levels:
1/ as more and more products are coming onto the market, do you see any potential future issues/bad publicity arising from this?
2/ in relation to the well tolerated levels for adults and infants – is there any evidence to suggest that people become more tolerant/less sensitive following consumption over time?
@Anonymous248: 1) having more products on the market is just a sign that sufficient fibre intake and especially such fibre intake that promotes a healthy gut gets more important 2) indeed we know that the large intestine and also personal perceptions adapt to increasing fibre intake. From studies we see that there are several factors that help to adapt to a healthier and higher fibre intake by:
@Anonymous248: 1) start with small portions 2) increase step-wise 3) spread over the day 4) ingest with a meal
@everyone recently joining (from the Americas perhaps?). We hope you find the material provided in the regional workshops and on BENEOnet useful. Please share your thoughts about what's available - questions - feedback - something missing...? today anything goes! smile
Hello. I recently came across a customer using Inulin from Agave. Can you provide me selling points on why they should be using Chicory derived Inulin instead?
Hello! I have a question: in an isotonic drink, can I declare the Orafti P95 as a FOS (fructooligosaccharide) in the ingredient list of the label of a product?
@Anonymous262: Are they just using non-organic inulin from agave? Often they use agave inulin for organic purposes. Inulin from agave has very limited research done on the health benefit, whereas our fibres have abundant research to prove amongst others the prebiotic effect. The health benefits from chicory inulin cannot be transferred to agave inulin as such, since inulin from agave is branched.
@Anonymous261: yes, P95 can be labelled as FOS. Do take care for the isotonic drink of the acidity (pH) of the drink. If this is below 4,5 and the drink is not refrigerated, there is a considerably risk of hydrolysis of the fibre.
@Anonymous262: I have up to now not heard of non-organic Agave Inulin no, but it could always be out there So was wondering if you heard of it. Any idea about the price level they have?
We have plenty of requests to replace gelatin in dairy desserts (pana cotta, mousse). I know the support from Bénéo for yoghurt but is it possible to have new support to help us in this direction?
@Anonymous243: we did indeed in the past trials for gelatin replacement in yoghurt and drinking yoghurt. You can always contact your local CTS person to help you further and propose a rice starch to the customer, depending on his process conditions & required texture.
Could we use all the range of inulin or FOS products in baby or infant food ? Or is there some restriction?
@Anonymous243: Based on scientific data & legislations around the globe, the products to promote in infant formula are Orafti P95 and Synergy1.
@Anonymous 262: in order to follow up after the chat; would you mined identifying yourself, so we can hear what you have "found out" lateron?
Hello, I have a new Project in Ecuador : a beberage of Aloe Vera with Prebiotic and Probiotic , maybe do you have a récipe ?
@Anonymous267: we have different dairy & non-dairy based beverages with our prebiotic chicory root fibres inside (available on our BENEO-net). As far as I know, we do not have internal beverage recipes with a combination of prebiotic and probiotics.