Beneo: Sugar replacement on the next level

At this year’s Health ingredients Europe exhibition, taking place in Frankfurt, Beneo 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 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.

Beneo will demonstrate how 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 respective 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, as sugar (sucrose) is regarded as the “gold standard” in formulations due to its body, texture and taste. However, sensorial evaluations have shown that using Beneo’s chicory root fibres and functional carbohydrates results in maximised taste. Additionally, 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.
Anke Sentko, Vice President Regulatory Affairs and Nutrition Communication at Beneo, explains: “Sugar replacement needs to go hand in hand with lower blood sugar levels. 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.”