Food Marketing & Technology - India June 2019 | Page 22

Ingredient
aid the intestinal barrier function.
The prebiotic fibers, including inulin
and oligofructose, have proven blood
sugar and cholesterol-lowering effects
and serve as food for “good” intestinal
bacteria, encouraging their growth.
BENEO, as one of the leading
manufacturers
of
functional
ingredients, proved how positive
dietary fibers and their favorable effects
on intestinal health are perceived
by consumers in a study, with the
majority of respondents keen to look
after their intestinal health. More than
two-thirds of participants said it was
the “good feeling and overall effect
on health” that convinced them of the
benefits of dietary fibers. In another
international consumer study, 38 per
cent of Europeans surveyed agreed
with the statement that “a healthy
lifestyle and thus also intestinal health
is important to me”. A further 22 per
cent said that they pay attention to
their digestion because it makes them
feel better.
Snacks with an improved
nutritional profile
Numerous manufacturers offer a wide
range of dietary fibers to enrich foods -
from milk drinks and pasta, to snacks
for in-between meals. BENEO’s chicory
root fiber inulin and oligofructose
are the only plant-based, clinically
proven prebiotics in the market. Their
technological and sensory properties
also make them suitable as natural
sugar reducers. In addition to fiber
enrichment, the partial exchange of
sugar has several other beneficial
effects: Both the calorie content and
the glycaemic effect can be reduced,
because the dietary fibers in the small
intestine are not digested and therefore
do not release glucose into the blood
stream. Additionally, BENEO’s chicory
fiber received an EU health claim for
a lower rise in blood sugar if chicory
root fiber is used to replace sugars by
30 percent in a product.
These are all significant discoveries
relevant to the growing consumer trend
for snacking, along with demands for a
healthier lifestyle. Based on consumer
research by BENEO, only 11 percent of
consumers said that they never snack,
which means the majority are enjoying
the growing accessibility of snacks
and increased choices. What’s more,
81 percent of millennials said they
are willing to spend more on food,
including snacks, with health benefits.
The BENEO Technology Center
regularly works on new samples to test
the suitability of individual ingredients
in various application areas. For baked
goods, for example, the technologists
developed a breakfast biscuit with
Orafti® Inulin, which contains about
half as much sugar as the reference
product. But the biscuit is still sweet
and crispy, and serves as a high-fiber
snack for health-conscious consumers.
This is a particularly relevant offering
as one in every four consumers feels
Food Marketing & Technology
22
June 2019
guilty after having an indulgent snack.
In general, there is also a trend towards
greater consumer concern over hidden
sugars. Products with Orafti® Inulin
therefore present healthier, tasty
alternatives that meet consumer
demand.
A further field of application for
dietary fibers comes in the form of
fat-reduced product variants. Orafti®
Inulin provides a creamy, fat-like
texture in water-based systems, while
preserving sensory properties such
as mouthfeel, body and creaminess.
BENEO’s dietary fibers allow the
production of ice cream, yoghurt and
milk drinks with less fat and high
dietary fiber content.
Logo for effective promotion
In order to select a suitable ingredient
for a recipe, technological properties
are important. But when it comes
to functional foods, there is more to
consider. Worldwide, 64 percent of