BENEO-Group presents Solution Platforms

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BENEO-Group presents Solution Platforms at FiEurope 2009

17-19 November, Frankfurt Messe, Hall 9, Stand 9D16

At FiEurope (FiE) this year, the BENEO-Group will present its ingredients by means of solution platforms. This new approach facilitates visitors to discover in detail the technical and nutritional advantages of the entire Group’s product portfolio, ranging from applications such as dairy over confectionery to beverages and more. The Group’s ingredients can improve food and drinks in terms of taste, texture and shelf life. They offer opportunities for products that should be easy to digest, toothfriendly, gluten-free*, fibre enriched, fat and sugar reduced, provide slow energy release and oxidate fat. All tangible benefits that enable food manufacturers to develop innovative products. 

The BENEO-Institute will bring together the BENEO-Group’s expertise from within its Nutrition Science, Regulatory Affairs and Nutrition Communication departments, and its external scientific partners from around the world. The overall objective is to help food and drink manufacturers develop innovations with well substantiated nutrition and health claims. The BENEO-Institute will focus on topics that are pertinent to all partners across the BENEO-Group including weight management, digestive health, dental health and physical and mental performance.  

The BENEO-Group’s business units continue to develop their specific ingredient expertise and will take the latest results to FiE: 

BENEO-Orafti, renowned for its inulin and oligofructose products derived from chicory, will launch its latest liquid organic fructo-oligosaccharide, which has received organic certification from BCS Öko, Germany, under the USDA National Organic Program (NOP) standards for marketing in the US.  With the launch of this unique liquid fructo-oligosaccharide, BENEO-Orafti marks its arrival within the organic ingredients market. Produced from organic sugar, Orafti®L58 Organic offers the technological and nutritional properties food producers have come to expect from BENEO-Orafti’s ingredients. Production samples of Orafti®L58 Organic are now available for US food producers and full production supplies the US market since October 2009.  

BENEO-Palatinit’s functional ingredients are derived from pure sugar beet. At FiE, BENEO-Palatinit will be showcasing the Candy Innovation Matrix with its sugar replacerISOMALT. Designed to support the development of new sugar-free confectionery, the Matrix will help customers explore and combine new flavours, shapes, colours and textures, different ways of packaging and product benefits such as dental health and low calorie options.  

As a second topic BENEO-Palatinit will present the first toothfriendly beverage with Palatinose™ (isomaltulose). Palatinose™ is the only fully digestible low GI carbohydrate that provides prolonged energy in the form of glucose being kind to teeth at the same time. Due to its strong molecular structure the dissacharide doesn’t produce harming acids while being consumed and thus is the first toothfriendly sugar. Its mild sweetness and non-cariogenicity make Palatinose™ an attractive ingredient for manufacturers interested in overcoming the long lasting challenge to produce palatable and toothfriendly beverages. 

BENEO-Remy offers functional ingredients derived from rice and is extending its range of organic and non-organic whole grain flours.  With the US and the UK leading the way in whole grain new product launches, BENEO-Remy’s whole grain range lives up to the current trends and provides the perfect opportunity for new product innovation in the cereals, bakery, rice and pasta food categories.  

Depending on the application it should serve, BENEO-Remy rice flours are available in different granulometries and have interesting varying technical properties such as specific gelatinization temperatures, various end viscosity levels, outstanding gel  strengths and more. 

Whole grain rice flour offers a range of benefits: in pasta it helps to create products with excellent cooking behaviour, perfect elasticity and bite; in the bakery sector there is a large range of applications in cakes, cookies and gluten free bread; and in breakfast cereals it improves crispiness and prolongs bowl life. 

-Ends-

The BENEO-Group consists of three successful, global companies specialising in functional ingredients with nutritional and technical advantages; BENEO-Orafti, BENEO-Palatinit and BENEO-Remy (offering functional ingredients derived from chicory roots, beet sugar and rice respectively). The BENEO-Group is the ideal partner to help improve the health (weight management/digestive, bone and dental health), taste, texture and nutritional value (fat and sugar replacement/fibre enrichment) of a product. Through a unique chain of expertise, the Group actively supports in the development of more balanced and healthy food products.  

The BENEO-Group is a division of the Südzucker Group and has a turnover of €350 million, employs almost 900 people and has production units in Belgium, Germany, Chile and Italy.

www.BENEO-Group.com