News
Cosucra paper on inulin/oligofructose published
30 Mar 2017The proprietary studies that were conducted by Oxford Brookes University and that supported the successful article 13.5 claim for glycaemic response have now been published in the European Journal of Nutrition.
In mid-2016, a health claim relating to non-digestible carbohydrates and a reduction of post-prandial glycaemic responses (article 13.5 claim) was validated for use on packaging in Europe. In the case of chicory inulin or oligofructose, such as FIBRULINE, Cosucra’s chicory root fibre range, the final wording is as follows: “Consumption of foods/drinks containing inulin or oligofructose (or chicory root fibre) instead of sugars induces a lower blood glucose rise after their consumption compared to sugar-containing foods/drinks”. The condition of use is to replace minimum 30% sugars by non-digestible carbohydrates, in particular inulin or oligofructose.
Co-financed research between the three leaders in the inulin and oligofructose market - namely Cosucra, Sensus, and Beneo - led to the submission of a dossier for an EU Art. 13.5 claim linking oligofructose and improved blood glucose response after intake. The dossier presented to EFSA was based studies showing that, when a proportion of the sugars in a product is replaced by chicory inulin or oligofructose (FIBRULINE FIBRULOSE), it leads to a lower blood glucose response after intake. While those studies demonstrated that a reduced glycaemic response was obtained when only 20% of sugars were replaced, the conditions of use proposed in the evaluation refer to a 30% sugar replacement (i.e. the minimum to achieve a ‘sugar replacement’ claim in Europe). The proprietary studies that were conducted by Oxford Brookes University have now been published in the European Journal of Nutrition: “Replacement of glycaemic carbohydrates by inulin-type fructans from chicory (oligofructose, inulin) reduces the postprandial blood glucose and insulin response to foods. Report of two double-blind, randomized, controlled trials.” Inulin/oligofructose are natural food ingredients present in many fruits and vegetables and extracted by Cosucra from the chicory root by a gentle process based on hot water. The resulting FIBRULINE inulin/oligofructose soluble naturally-sourced dietary fibre, is not digested in the upper-intestinal tract and therefore has no impact on post-prandial glycemia. FIBRULINE is thus claimed to be an ideal solution for sugar-replacement with the objective of managing blood sugar level, in particular after a meal.