Sugar Reduced Inulin Hits the Market

14/12/06 Orafti Active Food Ingredients, the world market leader for inulin, has launched a new reduced sugar inulin; BeneoLGI.

BeneoLGI, an inulin that contains just 3% sugars, so even at higher addition levels, very low sugar levels can be achieved in the final food product, creating opportunities for food manufacturers to make bolder and better health claims. Containing just 1.1 kcal/g, BeneoLGI is also perfect for manufacturers that want to reduce the caloric value in their products. Since inulin does not affect blood glucose and due to its low sugar content, BeneoLGI is ideal as an ingredient for food with a low glycemic positioning.

Standard inulin is just 10% soluble at room temperature, which limits its use in certain applications, however BeneoLGI is 15% soluble, making it easier to incorporate into formulations. Through its easy incorporation in fruit preparations BeneoLGI improves the texture of low fat yoghurts and dairy drinks. It can also be used as a single ingredient to replace the fat and sugar content in ‘no added sugar’ and ‘reduced calorie’ ice cream. It also helps to make sugar free chocolate tastes like its full sugar equivalents.

BeneoLGI is a natural food ingredient with positive health benefits which have been well documented through numerous human studies. Beneoä ingredients act as prebiotics, promoting a balanced intestinal microflora and a healthy intestinal transit as well as improving calcium absorption (Beneo Synergy1 only).

Dominic Speleers, Executive Vice President of Sales & Marketing at ORAFTI Active Food Ingredients, comments; “We are very excited about the launch of this innovative new product, BeneoLGI, and the opportunities it gives manufacturers to reduce sugar and fat, while providing a health, taste and texture boost to ‘light’ products – tasty guilt-free foods that have the Feelgood Factor”.

Meanwhile Orafti recently revealed scientific results showing that its Beneo oligofructose can act as a trigger to limit hunger feelings and regulate energy intake. This scientific breakthrough is set to have major implications for the food industry assisting in the development of products that can not only claim both low fat and low sugar but also satiety – an induced feeling of fullness that can in turn manage bodyweight.

With the worldwide obesity crisis reaching an all time high, pressure is on the food industry to react accordingly. A recent human study into satiety and Beneo oligofructose looks for ways to combat this. In Europe alone 24.8% of children aged between 2-15 are overweight. This combined with 30% of adults being insufficiently active has led to a staggering 2-8% of overall health care budgets being spent on obesity related illnesses. ORAFTI’s positive research into satiety hopes to help the food industry develop products that will reduce these statistics.

Weight management discussion has shifted to a focus on “satiety” and “satiation” of late, with appetite suppressants tipped to be one of the key trends for 2007. Ingredient manufacturers are labeling their products from this respect or for offering “sustainable energy.” Novel ingredients and ingredient blends are being promoted to the consumer for their benefits in providing the feeling of satiety, therefore helping them to eat less to meet cravings.