This is actually the first time that we are showing it at


a European fair and it’s also the first time that a product is produced in the US. So, it’s many firsts for BENEO”


The idea is not to wait until illness strikes to prioritise health but to proactively pursue improvements through nutrition. Notably, there is a clear emphasis on heart health, with almost 70% of consumers expressing interest in products promoting cardiovascular well-being according to a FMCG Gurus survey. What’s particularly intriguing is that it’s not primarily the older generation showing interest, but rather the ‘golden population’, active individuals aged between 30 and 50—who remain deeply concerned about their health.”


Bakery is quite an indulgent product. So how do you strike the balance between healthy trends and still bringing that indulgence that is wanted from a bakery product? “Certainly, it’s not easy. Naturally, our expertise lies in enhancing the taste and health quotient of products through inulin and oligofructose. Tying in with the mentioned portfolio extension of beta-glucans, today, we’re introducing a waffle enriched with this ingredient. I believe you’ll find that there’s virtually no compromise on taste or texture when opting for healthier alternatives,” says Gitte. “We have successfully struck a balance by


promoting a product that is both tasty and health conscious. With 20% beta-glucans, only a small addition or substitution of the standard wheat flour in your baked goods is required.


bakeryproduction.co.uk


Whether it’s a cake, muffin, or waffle, simply replace parts of the existing flour with our unique beta-glucan rich flour — it’s a seamless process. Not only is it easy and convenient for bakers, but it also has minimal impact on the overall product manufacturing process.”


That’s excellent, because that’s a really big thing, isn’t it? Because once you slightly alter the recipe, it can have huge formulation issues. “Absolutely, we observe that making slight adjustments to the water content is crucial as fibres contribute to the overall cohesion. Additionally, the intriguing aspect is that by retaining more water in the recipe, there is a likelihood that the product will maintain a fresher taste over an extended period.”


Were there any challenges to this approach? Were there any roadblocks that you hit along the way or what kind of challenges did you face when formulating? “Generally, with BENEO, we are accustomed to working across various applications, utilising products such as flour, inulin, oligofructose, and others like isomalt. However, our applications are constrained by the presence of starch and protein fractions. Specifically, the beta-glucans themselves are soluble, but only represent a fraction of the wholegrain flour. Other components of the flour are starch and protein, these also need


to be taken into account when formulating a new product. Consequently, applications like carbonated soft beverages are not feasible. But, the bakery industry has proven to be an ideal fit for our products.”


How is this a more sustainable option? “Typically, oats serve as the primary source of beta-glucans, containing a natural content of 6-7%. Achieving a higher concentration, such as 20-22%, necessitates a significant quantity of oats, resulting in a substantial amount of byproduct. This process is notably harsh in terms of both energy and water consumption. In contrast, we employ a distinctive barley variety exclusive to BENEO, which inherently possesses higher beta-glucans. Consequently, our process is simpler, more cost-effective, and environmentally sustainable.”


Has there been much expansion within the company since then, if you’re developing different areas of the industry? “Yes, I can only speak exclusively about the functional fibres, a key component among the four pillars of BENEO, but we have been consistently introducing new ingredients, each backed by extensive years of research. Everything is now coming together. Our primary focus remains aligned with the core strategy of providing functional fibres, emphasising the intersection of technical attributes and health benefits.”


Kennedy’s Bakery Production December/January 2023/24 11


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