BENEO Puts Blood Sugar Management into the Spotlight at HiE
02 Dec 2014 --- Within its overriding theme “The Power of Less”, BENEO is putting a particular focus on balancing blood sugar levels at HiE this year. The company demonstrates how its ingredients can lower the blood glucose response of food and drinks and consequently contribute to healthy lifestyles. In addition to blood sugar management, BENEO will also be putting its gluten-free solutions on centre stage at the show.
High glycaemic diets have been linked to the increased incidence of non-communicable diseases (NCDs), such as diabetes and obesity. With consumers increasingly aware that low glycaemic products contribute to healthy nutrition, the move to offerings that promote blood glucose management is gaining pace.
Following the positive 13.5 EFSA health claims opinion for the low glycaemic characteristics of its prebiotic fibres oligofructose and inulin, as well as health claim approvals for the functional carbohydrates, Palatinose (isomaltulose) and ISOMALT, BENEO is now showcasing how these nutritional benefits can be translated into appealing product concepts:
Power Chews - Incorporating BENEO’s low glycaemic carbohydrate, Palatinose, these chews are not sticky and maintain their soft texture during shelf life. With a sugar-like, mild sweetness, Palatinose has been used in this formulation to bring down sucrose levels and achieve a slower rise in blood glucose.
Velvety Yo-fruit Sips - Containing BENEO’s ingredients Palatinose and OraftiSynergy1 (oligofructose-enriched inulin), this fruit-flavoured yoghurt drink is low glycaemic and a good source of fibre. While it is fat-free, the drink maintains a creamy mouth-feel thanks to BENEO’s rice starch.
Dominic Speleers, Executive Member of the BENEO Board comments: “It is fascinating for BENEO to offer low glycaemic products that can help to delay or even avoid the onset of diseases like type II diabetes, heart disease or obesity. But such a benefit is only valuable if communicated and understood by the consumers. This is why BENEO will complete its package by undertaking European consumer research. This is being currently conducted by BENEO’s market research team and will look into the relevance, knowledge and understanding of the “low glycaemic” benefits of our functional carbohydrate Palatinose™ and prebiotic fibres. So far the results look very interesting.”
With Europe being the leading market for gluten-free products worldwide, BENEO is also choosing this year’s HiE to showcase innovative gluten-free concepts. Following the overriding theme, ‘The Power of Less’, the samples on stand are demonstrating the range of nutritional benefits of BENEO ingredients, highlighting their taste and texture potential for innovative food and drink ideas:
Gluten-free Scrumptiously Soft Muffins - Containing BENEO’s rice starch, rice flour and oligofructose, these muffins are not only gluten-free, but retain their moistness and freshness for longer. They are also a good source of fibre. BENEO offers various specialty rice ingredients for gluten-free product formulations that provide great taste and texture and offer additional benefits such as being clean-label, organic and non-GMO.
Gluten-free Crunchy Choc-Chips - Containing BENEO’s highly soluble inulin HSI, rice starch and rice flour, these cookies are gluten-free and high in fibre, but also sugar-reduced. The addition of BENEO’s inulin HSI creates a mild, sweet taste in the cookie dough and, thanks to the inclusion of BENEO’s rice starch, the cookies also have extended shelf life and a great texture.
BENEO’s leadership in nutrition science and food application is reflected in the official Hi and Ni Europe Conference programme which will feature two presentations from BENEO experts:
• Christiaan Kalk, Senior Manager Nutrition Communication BENEO, will address the potential of Palatinose™ and inulin-type fructans for blood sugar and weight management, in relation to consumer perception. Time: Tuesday, 2nd December at 3:30pm
• Isabel Trogh, Customer Technical Support Manager BENEO, will discuss technical solutions for sugar reduced products with great taste and texture. Time: Tuesday, 2nd December at 4:20pm
