Add prebiotics to confectionery, cereal, and more

BENEO’s dietary fibers are one of the few prebiotics scientifically proven to boost digestive health and promote overall well-being. The company will be presenting its portfolio of dietary fibers at Food Ingredients China (FIC) in Shanghai 23–25 March 2016.

About 87 percent of consumers worldwide are interested in food and beverage products supporting digestive health^[1]. From 2013 to 2015, Mintel says 16 percent of functional claims globally were about digestive health, making it one of the most important functional claims^[2]. In China nearly every third consumer aged 20-49 has digestive problems such as stomach ache, indigestion or constipation^[3]. With 15.3 percent, China belongs to the countries with the highest number of constipated people in Asia^[4]. In particular, infants, children aged 6-18 and elderly are affected^[5]. Consumers are aware of the beneficial role dietary fiber intake has on their digestive system and that it contributes to their overall wellbeing. However, even with a healthy nutrition rich in fruits, vegetable and wholegrain, people are struggling to consume the amount recommended by the World Health Organization and national health authorities: In China the actual intake of dietary fiber is approx. 13g/day while the recommendation is 25g/day^[6]. This difference is called the “fiber-gap”.

Cereal bars with Beneo’s natural dietary fiber Orafti^® Inulin support a healthy digestive system

The company’s Orafti^® Inulin and Orafti^® Oligofructose have shown to improve digestive health by stimulating bowel function in a natural and mild manner. These dietary fibers also belong to very few scientifically proven prebiotics. They multiply and grow bifidus bacteria – the good bacteria in the large intestine, avoiding harmful strains and thus helping to build a strong digestive system. They are soluble fibers and can be easily incorporated into a wide range of products while maintaining taste and texture.

Christian Philippsen, Managing Director BENEO Asia Pacific: “BENEO’s prebiotic fibers are made by nature and gained from chicory root via a gentle hot water extraction method. With 8 out of 10 Chinese consumers actively looking for natural ingredients, our inulin and oligofructose are ‘on trend’ for providing digestive health, naturally. In combination with the solid basis of science, manufacturers can make the most of the consumers’ demand for products supporting a healthy digestive system.”

At Hall 5, Booth 51T11, the company will have a range of product concepts with BENEO’s naturally derived prebiotic fibers inulin and oligofructose:

Fiber gummies – Containing BENEO’s prebiotic fibers Orafti^® Inulin and Oligofructose these gummies support digestive health in a convenient and tasty way. Additionally they come with a soft and chewy texture and great taste, which makes it a joy for young kids and adults to boost dietary fiber intake while enjoying a fruity snack.

Cereal bars - Incorporating BENEO’s natural dietary fiber Orafti^® Inulin, the cereal bars help to support a healthy and balanced digestive system. At the same time this healthy daily snack is sugar reduced but conveys the same texture and sensorial mouthfeel as a full sugar equivalent.

Healthy grain biscuits – Enriched with the natural fiber Orafti^® Inulin, these grain biscuits become a great source of whole grains and prebiotic fiber to help consumers boost their daily fiber intake and maintain a healthy digestive system. This way they are perfectly in line with the growing popularity of healthy biscuits as a convenient food to curb hunger pangs while enjoying guiltless indulgence.

Learn more hands on - BENEO’s experts will also be sharing their knowledge in nutrition science and expertise in food application within a technical seminar titled “Improving digestive health with inulin & oligofructose”. They will be having an interactive discussion with participants to explain how BENEO’s prebiotic fibers are prefect solutions to support a healthy digestive system. The seminar will be held on 24^th March 2016, 1.30pm at meeting room M6-02.