Beneo drives Indonesia’s first prebiotic approval for inulin and oligofructose

20 May 2021 --- Chicory root fibers inulin and oligofructose have been approved for a prebiotic claim for the first time in Indonesia by the country’s National Agency of Drug and Food Control (Badan Pengawas Obat dan Makanan). Beneo says the approval is made possible by its continuous research and communication efforts with local authorities.

The Germany-based chicory root specialist is eyeing an increasingly lucrative opportunity in supplying gut health products to Southeast Asia’s largest consumer market.

The prebiotic claim is approved under the milk powder category for the general population – referring to healthy people above three years of age, including teenagers, adults and the elderly. The minimum required dose is 4.5 g per L on a ready-to-drink basis of inulin and oligofructose, in a 30:70 ratio.

Speaking to NutritionInsight, Caroline Bustandi, senior manager regulatory affairs at Beneo Asia Pacific, says “Thanks to the approval BENEO has achieved based on the extensive scientific data available, the consumer will now be able to recognize that inulin and oligofructose are prebiotics and, as such, support the gut microbiome by increasing beneficial Bifidobacteria and promote gut health. Learnings from the COVID-19 pandemic show that the microbiome supports the inner defense system.”

By incorporating Beneo’s chicory root fiber into milk powder applications, manufacturers can now meet consumers’ growing interest in products that promote the gut microbiome and digestive health, says the company.

Immunity and gut health in Indonesia
This is a big step forward for Indonesia, says Beneo, since two-thirds of the country’s consumers associate prebiotics with a healthy gut, according to third-party research.

Over half of Indonesian consumers are seeking out digestive health boosting ingredients.Moreover, over half of Indonesians are seeking out food and drink products that can improve digestive health. The top two health concerns among local consumers in the region are also shown to be immunity and digestive health, which are closely linked to the gut microbiome.

“This [approval] ensures that Beneo’s prebiotic chicory root fiber can be claimed appropriately, which makes it easier for consumers to make a conscious choice to support digestive health,” says Caroline Bustandi, senior manager regulatory affairs at Beneo Asia Pacific.

“This is especially key as close to a quarter of Indonesians found that the pandemic has made them more aware of their digestive health. We will continue working to support food and drink manufacturers in the Asia Pacific to formulate products and to communicate about their respective health benefits for the sake of the consumers in the region.”

Prebiotic powers
Prebiotics are non-digestible fibers that impact the gut microbiota by selectively promoting the number of naturally occurring, beneficial bacteria in the intestine. A number of scientific studies have established the efficacy of inulin and oligofructose in promoting the selective growth of beneficial bacteria in the colon.

Researchers have also found that prebiotics can stimulate the production of beneficial probiotics in the gut, which in turn contributes to overall health and immunity against viral infections. Last year, a Beneo executive told FoodIngredientsFirst that the COVID-19 pandemic had heightened consumer concerns over immune health, boosting fiber trends in the snacking and dairy segments.

According to the International Scientific Association on Probiotics and Prebiotics, inulin and oligofructose are the only scientifically proven plant-based prebiotics, both of which belong to the few internationally recognized and confirmed prebiotics.

Beneo has also broadened its range of prebiotic applications beyond the immunity and gut health spaces. A recent study found that enriching infant formula with Beneo’s Orafti Synergy1, an oligofructose-enriched inulin product, can reduce the prevalence of infections and crying times in babies.

Edited

By Louis Gore-Langton

This feature is provided by Food Ingredients First’s sister website, Nutrition Insight.

To contact our editorial team please email us at editorial@cnsmedia.com