The BENEO Technology Center develops advanced recipe solutions for high-fibre, sugar-reduced bakery products, enabling manufacturers to lower sugar levels by up to 30% without compromising texture, taste, or processing performance. Our experts provide detailed guidance upon request, offering formulation support, application trials, and technical insights grounded in current nutrition science and food engineering.
BENEO’s functional chicory root fibres, naturally derived inulin and oligofructose—create new opportunities for formulating sugar- and fat-reduced bakery goods with a clear nutritional advantage. Their high solubility and sucrose-like texturising properties make them suitable for a broad range of bakery applications, supporting volume, mouthfeel, and moisture retention.
Beyond their technological benefits, chicory root fibres contribute recognised physiological effects. They are the only plant-based prebiotic fibres with two authorised EFSA health claims: contributing to normal digestive function through selective fermentation in the gut microbiota and supporting a lower post-prandial blood glucose response when replacing sugars in foods. These attributes position chicory root fibres as an effective tool for manufacturers aiming to combine nutritional improvement with consumer-relevant health benefits.
