FoodNews
Alsiano
No. 40 • November 2015
Contents Alsiano lounge at FIE 2015 ....1 Meet our suppliers at FI Europe 2015 ..................... 2 New specialty range from Taura ............................. 3 Innovative algae ingredients from Solazyme ......................4 Pulses, porridge and clean label gluten-free ...................5 Natural flavour enhancement and salt reduction ................ 5 Citri-Fi 125 - egg replacement in baked cake ........................ 6 Pevesa - experts in protein technology ........................... 7 Clever phosphate solutions ... 8 Healthy indulgence with improved nutritional profiles from BENEO ............. 8 Sugar is seen as “friend and foe” by European consumers ............................. 9 The Alsiano Food Team ...... 10
Alsiano lounge at FIE 2015 Come by our lounge at Food Ingredients Europe in Paris and take a moment to rest your feet and digest the impressions You know what awaits you! Two or three hectic days at Europe’s largest trade fair for food ingredients. Navigating among the 1,300 or more exhibiting companies together with thousands of other visitors, browsing for new inspiration or perhaps catching the 4th out of 7 seven meetings with prospect or current suppliers that day. Wouldn’t it be nice to just get away from all the constant loud mumbling and noise from the thousands of people around you and the endless aisles of stands? Just for a moment, to regain strength, to give your feet a moment of rest? Well, this time you can! In cooperation with Limagrain, we are delighted to invite you to the Alsiano Lounge. We have been there for our customers for the past 58 years, and we promise that we will also be there
for you at Food Ingredients Europe 2015 in Paris. So come by our lounge, take a moment to relax, enjoy a good cup of coffee and catch your breath, or have a meeting with us in calm surroundings away from all the rush. We look forward to welcoming you to our lounge in meeting room 516B at Food Ingredients Europe in Paris on 1 and 2 December 2015.
Meet us in room 516B • • • • •
Take a break Refreshments Snacks Free Wi-Fi Book a meeting
NEW ALSIANO APP see page 2
Publisher: Alsiano A/S Circulation: 850 copies Editor-in-chief: Katarina Furin Coordinator, text, layout: Dorthe Andersson FoodNews is published four times a year and distributed to customers and other interested parties. Reproduction of articles appearing in FoodNews requires prior consent of the author. Alsiano is not responsible for the content of articles written by external authors.
FoodNews
No. 40 • November 2015
Alsiano
Meet our suppliers at FI Europe 2015 There will be plenty of opportunity to meet Alsiano’s suppliers when Europe’s largest trade fair for the food industry starts in Paris on 1 December Bio Springer - 6M49 Clean label yeast products for soups, sauces, seasonings, convenience foods, snacks, and meat products.
Most of Alsiano’s suppliers will be in place at this year’s FI Europe in Paris from 1-3 December at Villepinte Parc des Expositions ready to showcase their ingredients and latest innovations. Alsiano suppliers in the New Product Zone Like previous years, there will also be a New Product Zone where product innovations from leading industry players are displayed. In this area, you will find 3 of Alsiano’s suppliers: Sethness-Roquette presents their innovative caramel colour range – Caradvanced® and Carasweet® – offering innovative properties and compatibilities. These products allow multiple usages for new applications and clean label solutions. Ingredia highlights the creaminess booster PROMILK 600 A in a highprotein dairy bar for a tasty and great mouthfeel. It is part of the PROMILK milk protein line which offers a wide range of functionalities. Fiberstar displays Citri-Fi 100, the natural citrus fibre from citrus pulp
Chaucer Foods - 6O102 Freeze-dried ingredients and bread products.
used to provide clean label gelling properties in high sugar, low pH applications such as fillings, fruit preparations for yogurt and fruit spreads. Citri-Fi 100 may replace or extend pectin and does not require prehydration or calcium to gel. Also nominated for a FI Europe Innovation award – see page 6.
Alsiano suppliers at Food Ingredients Europe 2015 At FI Europe you can meet the following of our suppliers: BENEO - 6M5 Inulin, oligofructose, isomalt, palatinose and rice derivatives and concentrates.
Download the Alsiano app Don’t forget to download our new app which will provide you with: • • • • • •
Access to Alsiano’s Lounge at Fi Europe 2015 A complete overview of our suppliers of food ingredients Information about where to find our supplies at FI Europe Practical info about the exhibition An overall list of Alsiano Food’s product range Easy access to your contact at Alsiano Food
The app is available at Google Play and Apple App Store.
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Fiberstar - 6I75 Citri-Fi functional ingredients from dried orange pulp enabling food manufacturers to improve profit margins, quality, nutrition and label declaration. Futaste Europe - 6P69 Xylitol, erythritol, maltitol and d-xylose. Grap’Sud - 6O83 Grape skin colour, wine extracts, grape juice concentrate, grape and olive polyphenols and grape seed extract. ICL (BK Giulini) - 7J73 Phospates and phosphate blends – see also page 8. ID Food - 7B39 Fruit and vegetable fibres. (continues on page 3 >>)
FoodNews
No. 40 • November 2015
Alsiano
New specialty range from Taura Taura launches new specialty concentrated fruit pieces with provenance Manufacturers of baked goods and snacks can now include concentrated fruit pieces with authentic provenance in their products. Taura’s new URC® specialty range includes fruit ingredients made from France’s unique Normandie apples, apricots from Roussillon and American Concord grapes. This new range is in line with the current trend for natural ingredients, which is driven by consumers requesting authenticity and transparency in the foods they consume. They want to know more about the food they are eating and the journey the food has made from “field to fork”.
>> Ingredia - 6K34
Innovative milk proteins and functional systems for the food industry. Jost Chemical - 6F128 More than 250 mineral salts manufactured under cGMP that routinely meet very low levels of Pb, As, Hg & Cd. Limagrain C. I. - 6I49 Functional cereal based ingredients for bakery, snacks, breakfast cereals and convenience foods. See more on page 5
Raf Vanlommel, Marketing Manager EMEA for Taura, says: “All of our ingredients are of the highest quality, but these are something special. They retain all the flavour characteristics of the original fruit variety, adding a touch of class to a product. If you are looking to create a point of difference and appeal to more discerning consumers, then these pieces are the perfect fit.” The new specialty range of fruit pieces is perfect for inclusion in premium cookies, biscuits, bars, cakes and chocolates and will be showcased during FI Europe 2015. Meet Taura at stand 6L59
Pevesa Biotech - 7C45 Protein isolates, hydrolysate and concentrates using own natural patented technology – see page 7.
Setexam - 6R18 High quality range of agar-agar including their latest innovation Naturagar – organic agar.
Pulviver - 7I35 Instant egg powders that make dispersing, whipping or binding much easier.
Sethness-Roquette - 6P5 A wide range of caramel colour, burnt sugars, and caramelised sugar syrups.
Taura Natural Ingredients - 6L59 Fruit inclusions – pieces, flakes, shapes and paste – produced by use of their patented URC® technology.
Loryma - 6R59 Textured wheat protein for formulation of vegetarian products with perfect meat-like texture. Nimbus Foods - 7K99 High quality decorations, toppings and inclusions for the food industry. Nutritis - 6O83 Rectified grape juice concentrate, natural fruit sugars and fructose from fruit (co-exhibiting with Grap’Sud). PB Gelatins - 6E25 A complete range of gelatine including cold soluble gelatines, hydrolysates and other specialities.
TasteTech - 6K111 Encapsulated food ingredients and natural flavourings in spray-dried, liquid and encapsulated form.
Ribus - 6M89 Natural organic ingredients from rice. Functional solutions for conventional, natural and certified organic products improving costs, increasing efficiency and enabling clean label statements. Seppic - 7C43 Active ingredients with demonstrated health benefits, stevia sweetener and SEPICOAT and SEPIFILM coating solutions for tablets.
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Vidya Herbs - 7D8 Manufacturer and supplier of 100% natural plant extracts, oils and oleoresins. Top products: Turmeric, Bilberry 25%, Saffron 20%, Green Coffee, Green Tea, Ginger, Naittokinase. Willy Benecke - 6P82 One of the world's leading suppliers of acacia gum and natural gums. The company produces approx. 4000 tons of premium spray-dried acacia gum powder per annum.
FoodNews
No. 40 • November 2015 2014
Alsiano
Innovative algae ingredients from Solazyme Alsiano expands its product portfolio with algae ingredients from the American producer Solazyme who offers sustainable, vegan nutrition made from microalgae We are pleased to announce that Alsiano has entered into cooperation with Solazyme who is behind the two highly nutritious, naturally derived and minimally processed ingredients Algavia® protein and Algavia® lipid powder made from microalgae. Both products are made by a fermentation process – i.e. completely natural and without any additives - and provide nutrition and performance benefits while preserving and even enhancing the taste and texture of the recipes.
Algavia whole algae flour AlgaVia® whole algae flour is a lipid rich powder that can efficiently replace or reduce egg yolk in many product formulations. Whole algae flour is a whole food ingredient that contains oil, fibre, protein, starch and micronutrients such as lutein and zeaxanthin. It is multi-functional making it possible to add indulgence to nutritious products and/or efficiently replace or reduce the need for dairy fats, egg yolks and oil in a range of food products. The whole algae flour works in three ways:
1. Emulsification due to the phospholipids and mono- and di-glycerides in the ingredient 2. Full body mouthfeel which comes from the interaction of the oil, starches and fibres to provide a full, rich mouthfeel and textural experience 3. Moisture control thanks to the presence of fibres, starches and polysaccharides in the ingredient
As a whole food ingredient, AlgaVia whole algae protein does not only contain quality protein but also nutritious lipids, fibres and micronutrients. It contains 60% protein and with all essential amino acids present, it is an excellent source of protein that can be included in all the following products ranging from beverages to ready-to-mix powders to cereals and breads to dressings, sauces and savoury snacks. Article 299
AlgaVia whole algae flour adds unique taste, texture and nutrition benefits when included in the formulation of many different food products including sweet bakery, beverages, sauces, dressings and frozen desserts.
AlgaVia whole algae protein
AlgaVia whole algae protein
• Whole food ingredient
AlgaVia® whole algal protein delivers a unique set of functional and nutritional benefits. It is a revolutionary vegan ingredient rich in protein which is protected inside the natural cell wall. This makes it a robust fortification tool that has limited interaction with other ingredients and is minimally affected by temperature and pH.
• Free of known allergens
• Fortify with vegan ingredients
• Sustainable, naturallyderived • Contains all essential amino acids • High protein digestibility • Zero to minimal impact on the texture or viscosity of a finished product • Stable in a variety of temperatures and pH conditions
Algavia whole algae flour • Reduce overall fat, saturated fat, cholesterol and calorie count • Enhance texture, emulsification, water binding and flavour delivery • Add fibre and protein • Whole food ingredient • Free of known allergens • Sustainable, naturallyderived
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FoodNews
Alsiano
No. 40 • November 2015
Pulses, porridge and clean label gluten-free Nutritious pulses, hot cereals in fashion and clean label gluten-free ingredients with lots of functionality are some of the headlines at Limagrain Céréales Ingrédients’ stand at FI Europe this year The cereal expert Limagrain invites you to come over and discover the following solutions at their stand: Pulses – Limagrain offers a new range of stabilised pulse flours made up of chickpea, fababean, redbean and green lentils and available in three heat treatments - low, high and granulation. With the special Farigel treatment, the legume flours are made functional: the bitterness is reduced facilitating use, and preservation is lengthened while keeping all
the nutritional benefits of pulses. The pulses range can enrich breads, extruded products (snacks, breakfast cereals) and cooked or delicatessen dishes with proteins, fibres or minerals. Also better water retention, more crunchiness for extruded products and ethnic notes are among the benefits added to your formulae. The entire range is gluten-free and 100% clean label for more natural products. Porridge – a hot topic right now and considered to be very nutritious and convenient for instance as a breakfast-to-go. Limagrain offers a diversified version: westhove absolute wheat made from whole wheat. With the benefits of whole wheat and a well-liked flavour, this ingredient is ready for use and can test the growing market of “hot cereals” with no investment. Westhove absolute wheat can also be custom mixed with other cereals to create the multi-cereal porridges of your dreams.
Furthermore, Limagrain will showcase Nutricorn that can substitute hazelnuts or almonds in formulae, and clean label gluten-free solutions that for instance bring technical solutions equivalent to those of additives, for instance to increase volume or nutrition of breads, create creamy textures in cooked and delicatessen dishes and obtain better cooking yield in meat products. Meet Limagrain at stand 6I49
Natural flavour enhancement and salt reduction Taste the possibilities of Sosense Miso at Food Ingredients Europe 2015 You are in for a treat if you are looking for solutions for reducing salt and enhancing the taste at this year’s FI Europe.
The presentation will take place at 1 pm on Wednesday 2 December. Come by the stand and taste the great possibilities that Miso offers.
B Investment Solutions Ltd (BIS) will be hosting a presentation of Sosense Miso at the Faravelli Group, stand 7G50, Hall 7. For the presentation, Chef Dale Petchey will have prepared 3 dishes which will have Sosense Miso as an integral part of the recipes, reducing the salt and enhancing the flavour of the dishes.
The Menu Oatcake biscuit with goat’s cheese and truffle honey Velouté of mushrooms (mushroom soup) Meatballs with mozzarella centre and tomato ragout.
Meet BIS at stand 7G50
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FoodNews
No. 40 • November 2015
Alsiano
Citri-Fi 125 – egg replacement in baked cake It can be well worthwhile to partially replace egg by Citri-FI 125. Among the possible gains are cost savings, clean label and improved quality throughout the shelf life goods, eggs traditionally play a critical role from maintaining moistness for shelflife to providing aeration, emulsification and structure. It can therefore be challenging to find the right ingredient that can replace eggs in a formula.
Citrus fibre – the clean label way to egg reduction The egg shortage in the United States caused by avian influenza has led to increasing egg prices which has also spread to Europe. With the prospect of this continuing in 2016, food producers are considering reformulating using egg replacers. Besides economical reasons, there can, however, also be other motives and incentives for replacing eggs in a formula. There could perhaps be a desire to create an allergen-free product, a product with an improved nutritional profile (e.g. cholesterol free) or a vegan product – all three are seen requested by an increasing number of consumers. Though egg is just a single ingredient, it is nevertheless complex and may contribute multiple functions depending on the application. In baked
With citrus fibre from Fiberstar, CitriFi 125 made from orange peel, it is possible to achieve a 20% egg reduction in a baked cake. This is done by simply replacing egg with Citri-Fi 125, which is pre-mixed into the dry ingredients of the formula, and additional water, which is added together with the liquid ingredients from the original formula. In terms of volume, the cake produced with Citri-Fi 125 is as good if not better than the control cake with 100% egg. Also when it comes to moisture retention, Citri-Fi 125 performs. It retains moisture over time equal to or better than the full egg control cake. Citri-Fi 125 can also replace up to 20% egg in muffins, brownies, cookies, crepes/pancakes and waffles. Article 300
Food Ingredients Europe Innovation Award nominee Fiberstar’s clean label gelling technology for fruit preparations, spreads and jams and jellies, Citri-Fi 100, has qualified for the final round of 2015 Food Ingredient Europe’s Innovation Award in the category Best Natural/ Organic Innovation. This new clean label technology may provide cost savings due to its easy-to-use benefits - no pre-hydration or calcium
needed to create the gel. Citri-Fi can not only replace or extend added pectin, but also be used alone to create targeted gelled textures via varying particle size options in high sugar/ low pH food products. Check out Fiberstar’s new clean label gelling technology at FIE. Meet Fiberstar at stand 6I75
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Citri-Fi 125 is a unique all natural citrus fibre produced from orange peel without the use of any chemical processing aids and solvents. The patented process gives a holistic structure that can bind and hold both water and fat, improving your product and reducing your costs. Citri-Fi is nonGMO, non-allergenic, kosher, parve and halal.
Citri-Fi 125 benefits • Up to 20% egg reduction – cost savings • Clean label • Structure/texture • Moisture retention • Improved quality throughout shelflife • Natural emulsification properties • Stabilises foam in high ratio cakes
FoodNews
No. 40 • November 2015
Alsiano
Pevesa - experts in protein technology The protein specialist Pevesa Biotech offers a broad line of plant based proteins and hypo-allergenic whey and casein proteins for a wide range of applications We are pleased to announce that Alsiano can now offer protein isolates, hydrolysates and concentrates from Pevesa Biotech. Pevesa is a Spanish biotechnology company which is specialised in high quality and allergenfree plant based proteins from origins such as rice, pea and carob. Newly launched product developments The company has just launched their newly developed protein hydrolysates with improved taste profile in order to adapt their product portfolio to the current market demand for nice tasting (not bitter) plant based hydrolysates. These hydrolysates are produced by a natural enzymatic hydrolisation process and can be used for example in protein powders, bars, smoothies, shakes, ready meals, snacks and beverages. They are available in a soluble and long-term soluble version and come exclusively from European sources. Further new product developments are in plant protein hydrolysates for transparent beverages and in plant protein hydrolysates with improved amino acid profile in order to achieve plant proteins with a PDCAAS of 100%.
Thanks to strict quality standards and minimum levels of contaminants and heavy metals, many of Pevesa’s plant proteins are found in infant formulas (hypo-allergenic, anti-colic and comfort formulas). With this focus on baby food, clinical and sport nutrition, the main aim of the company is to contribute to the well-being of the society by offering allergen-free, non-dairy, non-GMO, vegetable protein isolates, hydrolysates, peptides and amino acids developed using the natural own patented technology.
Facilities Pevesa operates 3 production lines at their production site in Seville, Spain: • Protein and hydrolysed protein baby food • Bioactivators and nutritional biomolecules • Soluble liquid and powdered amino acids
Pevesa Biotech offers • A wide range of proteins with different amino acid profiles • Different protein sources to cover your specific requirements • Alternative plant proteins to the traditional protein sources • Hydrolysates with several degrees of hydrolysis • Soluble, temperature resistant, high digestible, bio available protein hydrolysates with good taste • Joint development of customised intact proteins and protein hydrolysates
In addition, Pevesa has a R&D pilot plant with a production capacity of 100 l/100 kg of ingredients and a R&D laboratory to reproduce smallscale processes and for process and product quality control.
Food Applications Baby food - anti-colic infant formulas, hypo-allergenic infant formulas, pap, nutritional supplements General nutrition – drinks, shakes, powders, soups, bars, snacks, convenience food, ready meals Sport nutrition - nutritional supplements, shakes, hyperproteic bars, meal replacements, beverages Senior & medical nutrition nutritional supplements, special diets, drinks, meals, bars, dessert Article 301
Meet Pevesa Biotech at stand 7C45
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FoodNews
No. 40 • November 2015
Alsiano
Clever phosphate solutions Alsiano now represents ICL Food Specialities (BK Giulini) in Denmark and Sweden in the meat, poultry and seafood market segments We are pleased to announce that Alsiano has entered into an agreement with ICL Food Specialities (BK Giulini), global leader in phosphate solutions to meat, poultry and seafood, to represent them in Denmark and Sweden.
• Injection, tumbling and marination • Seafood
ICL offers high quality phosphate specialties and functional blends as chopping and brine additives, emulsifiers, colour stabilisers, maturing agents, flavour and shelflife improvers.
The broad range includes specialty brands such as BRIFISOL®, BEKAPLUS®, TARI®, CURAFOS® and FIBRISOL® to meet your specific applications. These ingredients, which are used at low levels in the final product, impart the following functions: • Influence pH value for improved natural texture • Improved yield • Accelerated cure color and stability • Interaction with muscle proteins for improved emulsification and stabilised water-binding capacity • Sequestration of minerals for clean flavour and increased shelflife • Sodium reduction
The versatile functionality of ICL’s products provides enhanced quality for all types of meat, poultry and seafood products and includes ingredients for • Blends, marinades and seasonings • Sausages, emulsions, and comminuted products
Meet ICL at stand 7J73
Healthy indulgence with improved nutritional profiles from BENEO from pure sugar beet. Another approach includes chicory root fibres inulin and oligofructose. With a mild sweet taste, they help achieve excellent taste with fewer calories, contributing to healthier nutrient compositions and lower calorie counts.
At FI Europe 2015 BENEO will demonstrate how its ingredients can help manufacturers develop tasty food and drink solutions that leverage the power of less sugar, fat and calories. Manufacturers looking for ways to replace sugar entirely or partly in their formulations can choose isomalt, the only sugar replacer that is derived
For fat-reduced products with a creamy indulgent sensation, chicory root fibres and rice starches offer an ideal solution. Inulin provides a similar mouthfeel to fat and can replace fat entirely, thus helping to reduce the calorie count of food products. It also improves the body of low fat products, delivering roundness and creaminess as well as a better balanced flavour. Waxy rice starches too are an ideal replacement for fat in a
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variety of products. They are unique in their neutral taste and small starch granule size allowing formulators to mimic the perception of fat globules in the mouth without altering the original taste of the product. Following growing consumer demand, innovative manufacturers are looking for solutions to reduce the glycaemic response of their products. The next generation sugar, PalatinoseTM, is a fully yet slowly digestible carbohydrate. Being low glycaemic, low insulinaemic and contributing to a better fat oxidation in energy metabolism, PalatinoseTM has the potential of providing benefits for glucose control and weight management. Meet BENEO at stand 6M5
FoodNews
No. 40 • November 2015
Alsiano
Sugar is seen as ”friend and foe” by European consumers New research shows that consumers are beginning to distinguish between “good” and “bad” carbohydrates. This makes it even more important for producers to consider the quality of the carbohydrates used when developing products By BENEO New quantitative consumer research commissioned by functional ingredients manufacturer BENEO shows that consumers perceive sugar as both “a friend and a foe” in their nutrition. The results also underline that sugar and carbohydrates play a role in consumer behaviour when dealing with health concerns. More than 5000 consumers across five European countries1 were surveyed on their perception of sugar, carbohydrates and nutrition, with regard to blood glucose response.
Consumers see carbohydrates as key in health issues The results show that consumer health concerns in order of importance are weight management (43%), fatigue or low energy (36%) and stress (35%). Consumers are aware that the amount and type of sugars, as well as carbohydrates in general, play a major role in coping with these health issues.
being mentioned by nearly one out of three consumers who were trying to cut their sugar intake. Although wanting to reduce the amount of sugar consumed, respondents were not prepared to forego the feeling of sugar-like indulgence. 60% said that they ate sugar because they liked the taste and one out of three participants (33%) responded that sugar improved their overall mood.
Consumers increasingly differentiate between “good” and “bad” carbohydrates Despite consumers seeing the benefits of less sugar intake, they also recognised that carbohydrates are the major energy source for body and brain. 46% of respondents stated that the main reason they consumed carbohydrates was that they “give
Consumers’ main motivation for sugar reduction in their nutrition was because of its negative effects on their health. 58% of the respondents who wanted to eat less sugar said that their major driver was to control their weight. Also, the detrimental long-term effects of sugar consumption such as diabetes were a concern,
BENEO conducted quantitative consumer research in five European countries (UK, Spain, Germany, France and Poland). The survey was realised in 2015 by Insites, a consumer research agency with offices in Belgium, the Netherlands, UK and the United States. The shown results are weighted average among the five countries.
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energy”. At the same time, consumers are starting to differentiate between different types of carbohydrates, with more than one out of two participants making a distinction between “good” and “bad” carbohydrates. Wholegrain, fibre, complex carbohydrates and slow-release carbohydrates were seen as “good”; with 51% of the respondents regarding slow-release carbohydrates as generally better and 60% linking slowrelease carbohydrates with sustained energy. Choosing ingredients such as the slowrelease carbohydrate PalatinoseTM (isomaltulose), the chicory root fibres Orafti® Inulin and Oligofructose or the sugar replacer ISOMALT, can help manufacturers to meet consumer demand for alternatives that support (continues on page 10 >>)
No. 40 • November 2015
FoodNews
Alsiano
The Alsiano Food Team Denmark & Norway
Key accounts
Denmark
Katarina Furin
Kristian Hansen
Michael Telsing
B.Sc. & Marketing Dipl. Nordic sales manager
Food Technologist Area sales manager
Area sales manager
E-mail: kf@alsiano.com Tel. dir.: +45 8230 0014 Mobile: +46 76 78 78 178
E-mail: kh@alsiano.com Tel. dir.: +45 8230 0012 Mobile: +45 2270 1003
E-mail: mt@alsiano.com Tel. dir.: +45 8230 0016 Mobile: +45 4073 8441
Sweden & Finland
Sales support
Sales support
Michael Brehmer
Tina Johansson
Charlotte Dahl
Area sales manager
Sales & logistics assistant to Kristian
Sales & logistics assistant to Michael B
E-mail: mbr@alsiano.com Tel. dir.: +46 31 939 030 Mobile: +46 723 89 60 11
E-mail: tj@alsiano.com Tel. dir.: +45 8230 0024
E-mail: cd@alsiano.com Tel. dir.: +45 8230 0051
Sales support
Quality Bente Mørkøv Ølgaard
Susse Liff Hansen
Sales & logistics assistant to Katarina and Michael T
Quality manager
E-mail: bm@alsiano.com Tel. dir.: +45 8230 0001
>> healthy weight and energy manage-
ment. These functional ingredients are naturally derived from beet sugar and chicory root. Having a mild sweet taste they help meet consumer desire for sugar-like indulgence, while improving the nutritional profile by reducing high glycaemic sugars and/ or calorie count. BENEO has received positive EFSA opinions on the blood glucose lowering properties of its dietary fibres, oligofructose and inulin, as well as for the unique slow release carbohydrate PalatinoseTM and the sugar replacer ISOMALT with corresponding health claim approvals.
E-mail: slh@alsiano.com Tel. dir.: +45 8230 0017
Gudron Dold, Consumer Insights Manager at BENEO says: “The research results show that sugar and carbohydrates play a decisive role in daily nutrition. Although consumers want to eat less sugar, they do not want to sacrifice that all important sugar-like taste and indulgence. Consumers are also beginning to distinguish between “good” and “bad” carbohydrates, making it even more important for producers to consider the quality of the carbohydrates used, when developing game-changing food and drink products for every lifestyle and age group.” Article 302
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