Beneo takes sugar replacement to the next level

Beneo sugar replacement At this year’s Health Ingredients Europe (HiE) 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, the company will be showcasing a variety of samples on its stand that take sugar replacement to the next level, using ingredients that have the sugar-like indulgent taste and texture that consumers expect, but that also contribute to balanced blood sugar levels and more.

Beyond the label

More than 70 per cent of European consumers try to cut their sugar intake, and 58 per cent of them do so because they want to control their weight. Unsurprisingly, solutions with less sugar are a major focus for many food and drink producers at present.  The current discussion about sugar reduction often ignores the fact that blood sugar management plays a key role in weight management.  Whilst high glycaemic ingredients, such as maltodextrin, help to reduce the sugar because they are oligo- or polysaccharides (and not mono- or disaccharides), they nevertheless have a significant impact on a person’s metabolism. Over time, the human blood glucose regulation system can become imbalanced, leading to pre-diabetes and diabetes, accompanied by overweight conditions.

At HiE 2016, 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.

Sugar-like taste and texture

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, ‘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. Beneo is taking the discussion to the next level at HiE 2016, by offering ingredients from natural sources that replace sugar and lower the blood glucose response at the same time, to support a healthy lifestyle.’