IFT FIRST: Beneo expands fiber portfolio with barley beta-glucans designed to boost heart health

20 Jul 2023 --- Beneo is showcasing its first barley beta-glucans ingredient, Orafti β-Fit, at IFT FIRST which is ongoing this week in Chicago, US.

Orafti β-Fit is a natural and clean label wholegrain barley flour with 20% beta-glucans and offers unique health benefits, including positive impacts on heart health and blood sugar management.

It is an extension of the company’s functional fiber product range and is available worldwide.

Speaking with Food Ingredients First live from the show floor, Gitte Vaes, product manager of functional fibers at Beneo, says Orafti β-Fit are “ingredients for the future.”

“It not only brings these health benefits and claims for improved heart health, but it’s also naturally non-GMO, plant-based and sustainably produced.”

Gitte Vaes, product manager of functional fibers at Beneo, says Orafti β-Fit are “ingredients for the future.”Tapping into affordability and health
Beneo believes that Orafti β-Fit is on-trend with consumers’ focus on sustainability, with plant-based and wholegrain ingredients being preferred when making food choices.

As a more affordable solution in the beta-glucans category, it offers additional value for manufacturers and consumers.

Also, Orafti β-Fit is minimally processed, which Vaes says is “also very important for consumers today.”

Consumers are increasingly aware of how diet impacts both short and long-term well-being and as a result, there is a growing demand for healthier food and beverage options. Even when they are not suffering specific health problems, seven in ten (69%) consumers across the globe are interested in products that promote heart health.

Health benefits of barley beta-glucans
Beta-glucans are viscous and soluble dietary fibers that make the food thicker, delaying its passage through the large and small intestines.

Several human intervention studies back up their health benefits, but only cereal beta-glucans have approved health claims in Europe and the US. Beta-glucans from barley contribute to blood sugar management and cardiovascular health. They lower the blood glucose response and, in both short and long-term, the blood cholesterol levels, which are linked to reduced risk for coronary heart disease.

“Our Orafti β-Fit beta-glucans are really special as they come with heart health and cholesterol-lowering claims that are FDA and EFSA-approved. While beta-glucans have been around for a while, they’ve always been rather costly. Now is the first time they’re available affordably, meaning we can target more mainstream applications like cereals, baked goods like breads, muffins and even pasta,” explains Vaes. It can also positively impact texture by increasing viscosity, e.g., in dairy (alternatives).

The secret to making them affordable, according to Vaes, begins with the initial process.

“We start with a barley variety already naturally high in beta-glucans. Therefore, we do not need to use extensive enrichment processes,” she notes.

The main health benefits are linked to lowering cholesterol and heart health, but Vaes also affirms that “it’s a very versatile ingredient.”

“It’s neutral in color and taste. It’s flour, so it can be used as a replacement for any applications that use flour.”

At IFT, Beneo is showcasing heart-shaped healthy waffles, but cakes are also a possibility. “With claims targeting heart health, functional nutrition can be an exciting space to work within,” Vaes asserts.

Beneo says 3 g of beta-glucans daily can “make all the difference.” This can be split over two or three portions [because of the fiber effect], “whichBeneo’s stand at IFT FIRST 2023. can sufficiently lower cholesterol levels,” remarks Vaes.

Targeting health in the US and beyond
Beneo is eying improved nutrition and health on a global scale.

Vaes sees a “huge interest from US consumers regarding heart health and the benefits that beta-glucans can offer.”

“We do see a good fit for the US market,” she adds.

Hanna Bean, market intelligence expert at Beneo, also tells us that “50% of US consumers are extremely or very concerned about heart health.”

“Interestingly, it’s mostly younger consumers in the age bracket of 18 to 39, who are most worried about heart health,” she underscores.

“This fits into a larger picture of health because we see a lot of consumers focusing on long-term health and wanting to do everything they can through nutrition to make sure that they will age well and that they will be fit and active for a longer time.”

This sort of preventive approach to health is notable. “One in two US consumers say they regularly look for heart-healthy food and drink, so this all ties in with leading healthier lifestyles in general,” says Bean.

Interestingly, 60% of US consumers have heard of beta-glucans. So they are a well-known ingredient already, she comments. “So if we can bring it more affordably, a larger base of people can use it for the benefits.”

Vaes adds that with Beneo’s Orafti β-Fit and its development in oats and barley ingredients, bridging the fiber gap in F&B has become more feasible.

At IFT, Beneo is showcasing heart-shaped healthy waffles.“We are also trying to offer more convenient and tasty ways to bring these benefits to daily foods so that it’s as easy as possible for consumers to improve their health.”

Meanwhile, she also flags the importance of new and natural synergies in the company’s portfolio. “We are mainly focused on our prebiotic and chicory fibers, which work together and complement one another. There is an increased focus and attention to prebiotics because awareness of gut health is rising. For Beneo, it is important to set the story straight and go back to the proven prebiotics, which bring a host of digestive health benefits.”

“We’ve seen a lot of prebiotic claims which are gaining traction as consumers get more and more interested in gut health,” she outlines.

In keeping with Beneo’s commitment to sustainable business practices, Orafti β-Fit is produced using the entire barley kernel. There is no waste in production and a 100% valorization of raw material, with no water resources needed.

“Everything from the barley that was originally there is used to create a whole grain barley flour, but we are working into providing a more concentrated version as well,” concludes Vaes.

By Elizabeth Green, with additional reporting by Missy Green, live at IFT FIRST in Chicago

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