EXPERT VIEW


and which guarantees the presence of Orafti inulin and/or oligofructose to maintain a healthy, balanced digestive system. With wholegrain positioned as one of the top


trends driving growth into the bakery and cereal category, food producers should consider using BENEO’s Orafti ingredients to promote an added fibre claim on bakery and cereal products. Food producers can easily capitalise on this increasing trend by incorporating small amounts of functional ingredients, such as BENEO’s Orafti inulin, to provide fibre enrichment, while also benefitting from additional technological qualities such as improved shelf life. Also, BENEO’s stabilised rice bran can be


incorporated in order to optimise the nutritional content of wholegrain products so that gluten-free bakery can be enriched with fibre, vitamins, minerals and antioxidants. Natural claims, such as no additives or


preservatives ranked extremely high with consumers, accounting for more than 10 per cent of all claims within the category for 2009. Figures also show that natural claims such as no additives or preservatives appear in the top five claims for every bakery category. This type of claim is often used as a selling point


to consumers, with the added health benefits displayed on the front of the packaging to improve on shelf stand out to consumers. BENEO’s unique rice-derivatives, prebiotics and sugar-alternatives all come from the purest of natural ingredients – rice, chicory and sugarbeet. BENEO offers a wide


range of ‘clean’ label ingredients as alternatives to the ‘E number’- ingredients. With this in mind, food manufacturers should


regard BENEO as the preferred partner for innovation when looking to market natural products within the bakery and cereals category. ‘Low in’ and ‘free from’ BENEO’s Orafti oligofructose is a natural sugar replacer and has a moderately sweet taste – with 30-65 per cent of the sweetness potential of sucrose – without any lingering aftertaste. It can be used to reduce calories compared to sugar, has prebiotic benefits and also the ability to mask off flavours/off notes associated with high intensity sweeteners. Orafti oligofructose is used as a low calorie sugar


replacer in many different baked goods such as biscuits, cereals and cereal bars. BENEO’s ISOMALT is the only sugar replacer derived from pure sugar beet and, therefore, has a taste that’s similar to sugar but very slightly less sweet. Baked products with ISOMALT have the same taste, body, colour, pore size distribution and fluffy consistency as if sugar were used. Similar to the trend for natural ingredients, th


gluten-free growth has been stimulated by increased awareness and diagnoses of allergies and intolerances. This has sparked new product launches across


the entire bakery sector such as Hanneforth’s gluten-free biscuits with the BENEO Label, which also contain inulin to support the growth of the friendly bacteria within the digestive system, contributing to a healthy gut flora. n


European Baker Magazine - Digital Digest • www.worldbakers.com 1­ 1


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