BENEO plans for Hi Europe

5 Sep 2016

At this year’s Health Ingredients Europe (HiE) (29th Nov – 1stDec: Frankfurt) BENEO says it will be focusing on the physiological effects of sugar replacement and the importance of looking ‘beyond the label’.

BENEO plans for Hi Europe

At this year’s Health Ingredients Europe (HiE) (29th Nov – 1stDec: Frankfurt) BENEO says it will be focusing on the physiological effects of sugar replacement and the importance of looking ‘beyond the label’. In keeping with this theme, BENEO will be showcasing a variety of samples on its stand that it says take sugar replacement to the next level, using ingredients that have a sugar-like indulgent taste and texture that consumers expect, but also contribute to balanced blood sugar levels and more.

More than 70% of European consumers are trying to cut their sugar intake, BENEO says, and 58% of them are doing so because they want to control their weight. Unsurprisingly, the company notes, solutions with less sugar are a major focus for many food and drink producers at present. However, the current discussion about sugar reduction often ignores the fact that blood sugar management plays a key role in weight management, BENEO claims. Whilst high glycaemic ingredients, such as maltodextrin, help to reduce the sugar because they are oligo- or polysaccharides (and not mono- or disaccharides), they nevertheless have a significant impact on a person’s metabolism. Over time, the human blood glucose regulation system can become imbalanced, leading to pre-diabetes and diabetes, accompanied by overweight conditions.

At HiE 2016, BENEO will demonstrate how it claims its naturally-sourced chicory fibres and functional carbohydrates can replace commonly-known sugars and maltodextrin, while also lowering blood glucose responses (a benefit that has been confirmed by the European Commission with a EU health claim) and providing a natural taste with a mild sweetness that consumers are looking for.

Replacing sugar brings with it a range of technical challenges, BENEO notes, as sugar (sucrose) is regarded as the "gold standard" in formulations due to its body, texture and taste. However, sensorial evaluations have shown, the company says, that using BENEO’s chicory root fibres and functional carbohydrates results in maximised taste. Additionally, it continues, technical trials have demonstrated to food and drink producers how the company’s range of ingredients can replace sugar in recipes, whilst maintaining great texture and improving the physiological quality of the product.

"Sugar replacement needs to go hand in hand with lower blood sugar levels,” said Anke Sentko, Vice President Regulatory Affairs and Nutrition Communication. “Only then it (sugar replacement) provides the benefit consumers and health professionals are hoping for. Weight management and blood sugar management are related to each other. Lower levels of the regulating hormone, insulin, are beneficial for weight management and blood glucose management and this can be achieved with lower blood sugar levels. Replacing sugars with high glycaemic ingredients doesn’t help consumers in their efforts, as high glycaemic diets can lead to the onset of type II diabetes and obesity. BENEO is taking the discussion to the next level at HiE 2016, by offering ingredients from natural sources that replace sugar and lower the blood glucose response at the same time, to support a healthy lifestyle."