Beneo leverages prebiotics, “smart carbohydrates” and plant proteins for healthier snack innovation

Better-for-you snacking is experiencing significant growth, as over half of global consumers now consider low sugar, higher fiber, and the provision of specific functional benefits important for aligning with their health goals, says Imen Ouerdiane, sales director EMEA at Beneo. 

Manufacturers are turning to functional ingredients to increase the consumer appeal of their products as healthier claims drive purchases.

“This healthy snacking trend is also translating to the ingredients label, with more than one in three consumers saying that they always or often consider specific health-promoting ingredients when buying snacks,” Ouerdiane tells Food Ingredients First.

“The Beneo-Technology Center has developed many recipe concepts that demonstrate the potential of combining Beneo’s ingredients for snack reformulations.”

For instance, in a test recipe for “brookies” consisting of a brownie layer and cookie layer on top, and using faba bean protein concentrate for egg replacement, the recipe includes Beneo’s chicory root fiber, “allowing for high fiber claims and reduced sugar claims in Europe,” adds Ouerdiane.

Gut health focus

Ouerdiane shares that digestive health is “on the consumer radar,” as approximately three out of four consumers worldwide believe it impacts their physical well-being, immune system, weight, and energy levels.

She cites a 2023 study, explaining that prebiotic chicory root fibers support the selective growth of beneficial Bifidobacteria in the human gut in various food applications. Beneo is focusing on prebiotics, such as its chicory root fibers, Orafti Inulin and Oligofructose, in indulgent categories like snacks.

Digestive health is on the consumer radar, with three out of four linking it to well-being, immunity, and energy, says Ouerdiane.“As natural, soluble dietary fibers, Orafti Inulin and Oligofructose enable fiber enrichment and with half the calories of sugar and all of the nutritional benefits of fiber, Orafti Inulin and Oligofructose offer food producers many technological advantages,” she explains.

Both ingredients allow for partial sugar replacement in formulations. Orafti Oligofructose is applied when high solubility levels and a natural sweetness are required.

Meanwhile, Orafti Inulin, with its “fat-mimicking properties,” targets fat reduction and improves texture and mouthfeel to enhance the product’s nutritional profile “without any major changes to its texture or taste.”

Tapping “smart carbohydrates”

Ouerdiane further highlights Beneo’s Palatinose (isomaltulose) ingredient, which can lower the rise in blood glucose, and replace sucrose in snacks in a 1:1 format in cereals, snack bars, or baked goods.

“Studies have shown that Palatinose plays a beneficial role in weight management based on its slow-release property. This smart carbohydrate promotes the release of beneficial gut hormones, including GLP-1, and shifts metabolism toward fat burning.”

“By stimulating GLP-1 release and shifting metabolism toward fat utilization, Palatinose is a valuable tool for effective weight management strategies,” she explains.

Targeting sustainable food demands

Besides the health focus, Ouerdiane also points to increasing consumer demands for affordable products that are “good for the planet.” She adds that nearly one in three consumers who consider buying plant-based foods do so because they consider them better for the planet.

She notes that plant-based reformulation has become “increasingly relevant in light of this shift in favor of more sustainable diets,” with plant-based products generally benefiting from a lower environmental impact than animal-based equivalents. 

Alongside the environmental benefits, this trend is bolstered by recent price increases and volatility of animal products.

Beneo’s test ‘brookie’ recipe replaces egg with faba bean protein and uses chicory root fiber for high fiber and reduced sugar claims (Image credit: YaiSirichai).Beneo’s faba bean ingredients benefit manufacturers and consumers seeking high-quality plant-based snack solutions. Its faba bean protein concentrate contains a minimum protein content of 60% on dry matter and an “excellent amino acid profile,” for use in protein-rich plant-based baked goods and snacks, she adds.

Meanwhile, more than half of consumers globally emphasize that clear information on ingredients and sourcing matters to them. As such, Ouerdiane stresses that sustainability and ethical sourcing are no longer a “nice to have” but a crucial area of focus for manufacturers and consumers.

Beneo recently advanced its sustainability efforts by partnering with Rikolto, an international non-governmental organization, and climate tech firm CarbonFarm to promote sustainable rice production in Vietnam.

Emerging healthy snacking trends

Consumers are increasingly considering specific health-promoting ingredients when buying snacks, which Ouerdiane expects will lead to health claims playing an even greater role in the snacks category in the years ahead.

Additionally, owing to a rising focus on weight management, “in light of the huge media attention being given to weight loss prescription drugs at present, there is likely to be a boost in snack launches that support this health focus.”

“Meanwhile, the well-established digestive health trend is expected to gather even more momentum given the expanding scientific research and knowledge around prebiotic ingredients such as Orafti Inulin and Oligofructose, and the link between supporting the gut microbiota and other aspects of health,” she concludes.