Going the distance: Beneo showcases sportified concepts with mainstream appeal at HiE 2018
03 Dec 2018 --- Active lifestyle demands continue to dominate the R&D efforts of the industry’s key players. At this year’s Health Ingredients Europe (HiE) in Frankfurt, Germany, Beneo sought to demonstrate how the industry can create innovative, sportified food and beverage products that are relevant and appealing to mainstream consumers. At the show, the company highlighted the myriad possibilities for NPD featuring its range of functional ingredients. With a 29 percent increase in the number of product launches carrying some kind of sports claim over the past two years, many manufacturers are making moves to help consumers meet their increasing desire to lead healthier, more active lives, the company reports. “The particular challenge is that sportified products should be for everybody, not just for athletes. Our focus on sportified products for mainstream consumers has shone the light on the growth potential available to manufacturers who are prepared to be innovative. As more products become available to mainstream consumers, the sports market is forecast to reach more than €15 billion in 2021, presenting a significant growth opportunity for food and drink manufacturers around the world,” says Thomas Schmidt, Marketing Director at Beneo.
However, the current sports and fitness-related products offered on the market often contain “fast carbohydrates” such as maltodextrin, glucose syrup and sucrose, which release glucose into the bloodstream very quickly and generally suppress fat oxidation, the company notes. These high-glycemic carbohydrates are not ideal for consumers looking for endurance in their training, for day-to-day sports activities, or for achieving balanced energy levels throughout the day. Speaking to NutritionInsight at the show, Dominique Speleers, Executive Board Member for Sales and Marketing at Beneo, explains that the modern, active consumer is increasingly seeking to emulate professional athletes in terms of nutrition and lifestyle, becoming increasingly interested in the science behind food and beverage offerings. “In sportification, Beneo observes that more people are seeking a very active lifestyle, which is closer to sports or at least that's the impression people have. So they want to imitate what athletes are doing. Sports people know how important it is to have a continuous supply of energy. In this case, a balanced glucose supply to keep your brain and body going,” he says. “At Beneo we have a great opportunity because our isomaltulose (commercially named Palatinose) can supply glucose over a longer period while avoiding the peak of insulin which induces the feeling of hunger,” he notes. “With Palatinose, fat is burned easier which contributes to weight management – and even the reduction of obesity. So starting from sports, you can end up with something that is important in the wide area of non-communicable diseases, such as diabetes and obesity, that we observe to be increasing mainly in developed worlds.”
“The main applications for Palatinose are drinks and sports gels and everything that is easy to consume on the go, but it can be incorporated in many applications including breakfast cereals or cookies. The variety is big, but we see more and more beverages are incorporating it,” he notes. HiE visitors could compete or ride alongside professional triathlete, Marc Rink. At Beneo’s stand, Rink demonstrated the endurance potential of Palatinose, as he cycled throughout the event. At the show, the company showcased a number of prototypes, including: • A blackcurrant sports drink with Palatinose, delivering isotonic refreshment and a reduced blood glucose response • An energizing pink grapefruit-flavored water containing Palatinose, providing hydration and healthy blood sugar levels at the same time. • A breakfast almond chocolate drink with a velvety mouth-feel that is high in fiber and induces a healthy blood glucose response due to Palatinose and the chicory fiberOrafti Inulin. • A creamy and indulgent, dairy-free vanilla pudding with rice flour, rice syrup, rice starch and Palatinose, that supports balanced blood sugar levels. Prebiotic potential “Beneo has the most well researched natural prebiotic fibers, which was also confirmed by the International Scientific Association for Probiotics and Prebiotics (ISAPP), which says that inulin, GOS and oligofructose are the only prebiotics, with inulin and oligofructose being the only natural ones coming from chicory,” Speleers says. “We observe that consumers are increasingly accepting the prebiotic claim, especially in the US. Years ago, gut health was a bit of a taboo topic that nobody really wanted to talk about. That's no longer the case, that is why also prebiotic gets more and more accepted.” “Beneo has a proprietary health claim accepted in Europe confirming that the company’s prebiotic fibers support regularity and thus digestive health. To underline the message, we have developed a prebiotic logo, for which we make continuous promotion, as it helps to bring the prebiotic message to consumers.” Beyond gut health, the company believes there are growing opportunities in immunity related to prebiotics, with Speelers highlighting Beneo’s continued commitment to advancing research into this area and prebiotics as a whole.
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COMPANY DETAILSBeneo GmbH Maximilianstrasse 10 Mannheim 68165 Germany
Tel. +49 621 421-150 Fax. +49 621 421-160 ACTIVE CATEGORIESFat Replacers, Fibers, Nutraceutical and Functional Food Ingredients, Rice and Rice Products, Starch and Starch Products, Sweeteners (Non-Sugar), Vegetable Products - Dry, Wheat and Wheat Products Beneo offers naturally-sourced, functional ingredients derived from the chicory root, sugar beet, rice, and wheat, adding nutritional, technical and health benefits.
Functional fibres: Orafti® inulin and oligofructose are prebiotic fibers extracted from the chicory root. These fibers do not only promote optimal intestinal functioning but also act as prebiotics that promotes the growth of ‘good’ bacteria (Inulin: EFSA claim on prebiotic wellbeing available). Both ingredients allow for an EFSA claim on blood sugar management as they support a lower rise in blood glucose levels and a lower insulin response. Functional carbohydrates: Palatinose™ or isomaltulose is a low-glycaemic and fully-digestible carbohydrate derived from the chicory root. What is special in comparison to other carbohydrates is that it releases its full carbohydrate energy (4kcal/g) more slowly and in a more balanced way (EFSA claim available). It improves fat oxidation during physical activity, leading to a sustained energy supply. Being acid stable, the food maintains its osmolality – an advantage, especially in sports beverages. In addition, it is a non-cariogenic ingredient. Functional protein: Beneo’s Vital Wheat Gluten is a source of essential amino acids which the body cannot produce itself. Apart from their nutritious benefits, they improve the taste and texture of bakery goods, ready-to-eat meals, meat-based products, etc. Consequently, the sustainable sources of BeneoPro VWG have been allocated the IFS label, an acknowledged reference for high-quality ingredients. Specialty rice ingredients: Beneo’s natural and organic rice ingredients include flours, starches, bran, syrups, proteins and concentrates. They help you respond to the growing demand for clean label, organic, gluten-free and hypoallergenic products. In addition, they improve mouthfeel, texture, crispness, crunchiness, shelf-life, and color of products. Related ArticlesFood Ingredients News Healthier indulgence: Beneo to showcase toffees with isomaltulose25 Jan 2019 --- At this year’s ISM trade fair in Cologne, Beneo will showcase the first toffees made with its branded functional carbohydrate, Palatinose (isomaltulose). The new product concept has been created to offer consumers a healthier toffee alternative, as it replaces more than 30 percent of the high glycemic sugars contained in a standard toffee recipe, supporting a lower blood glucose response. Health & Nutrition News Family awareness highlighted during World Diabetes Day14 Nov 2018 --- Four in five parents have trouble recognizing the warning signs of diabetes, according to research by the International Diabetes Federation (IDF). To mark this year’s World Diabetes Day, IDF is seeking to raise awareness of the effect diabetes has on the family, with a particular focus on prevention and management of the disease. Health & Nutrition News Feeling good inside and out: Consumers seek fiber for gut health01 Nov 2018 --- Fiber holds increasing potential for manufacturers as an ingredient that can be added to products to throw in an extra dash of health and satiety. Due to its strong prebiotic value, consumers are increasingly recognizing the health benefits that a fibrous diet can bring – beyond keeping you regular. Further bringing fiber into the spotlight, eight specific fibers were greenlighted by the US Food and Drug Administration (FDA) in a regulatory announcement earlier this year, meaning that the promoted fibers can be classified as “dietary fibers” on the upcoming Nutrition Facts Label. Fiber is a key ingredient for feeling good inside and out. Health & Nutrition News Adding refined fiber to processed foods could create “serious” health risks, researchers warn23 Oct 2018 --- Adding highly refined fiber to processed foods could have negative effects on human health, such as promoting liver cancer, according to a study by researchers at Georgia State University and the University of Toledo. The researchers note that the findings should lead to caution in enriching processed foods with fibers, especially in light of the FDA ruling from June which will encourage the marketing of fiber-fortified foods as healthy. However, in response, suppliers have pointed out that this was an animal study, thereby questioning its applicability to humans. Health & Nutrition News Cognitive boost: Dietary fiber found to reduce brain inflammation during aging14 Sep 2018 --- There may be a way to delay the inevitable decline of cognitive function as we age: consuming dietary fiber, according to a new study from the University of Illinois. As mammals age, immune cells in the brain known as microglia become chronically inflamed. In this state, they produce chemicals known to impair cognitive and motor function, explaining why memory fades and other brain functions decline during old age. Although the study was conducted in mice, the researchers are comfortable extending the findings to humans, if only in a general sense. More Articles |
