FoodEurope Issue 4 2016

18
show preview: Hi Europe & Ni 2016
BENEO: Taking sugar replacement to the next level
BENEO will be focusing on the physiological effects of sugar
replacement and the importance of looking ‘beyond the label’. In
keeping with this theme, BENEO will be showcasing a variety of
samples on its stand that take sugar replacement to the next
level, using ingredients that have a sugar-like indulgent taste and
texture that consumers expect, but also contribute to balanced
blood sugar levels and more.
Beyond the label
More than 70% of the European consumers try to cut their
sugar intake and 58% of them do so because they want to
control their weight. Unsurprisingly, solutions with less sugar
are a major focus for many food and drink producers at
present. However, the current discussion about sugar reduction often ignores the
fact that blood sugar management plays a key role in weight management. Whilst high glycaemic ingredients,
such as maltodextrin, help to reduce the sugar because they are oligo- or polysaccharides (and not mono- or
disaccharides), they nevertheless have a significant impact on a person’s metabolism. Over time, the human
blood glucose regulation system can become imbalanced, leading to pre-diabetes and diabetes, accompanied
by overweight conditions.
At HiE 2016, BENEO will demonstrate how its naturally sourced chicory fibres and functional carbohydrates
can replace commonly known sugars and maltodextrin, while also lowering blood glucose responses (a benefit
that has been confirmed by the European Commission with a respective EU health claim) and providing a
natural taste with a mild sweetness that consumers are looking for. n
Stand
J10
www.beneo.com
Glatt Ingenieurtechnik GmbH: State-of-the-art
fluidised and spouted bed technologies
Glatt Ingenieurtechnik GmbH will present its state-of-the-art
fluidised and spouted bed technologies for the precise adjustment
of product attributes in food, instant beverages, dietary
supplements and nutraceuticals. The engineering expert and plant
manufacturer offers solutions for sophisticated applications that
require specific particle sizes or shapes, optimum solubility or the
functional protection of active ingredients, for example.
From technical challenges during production, filling or handling to
the problematic development of functional, nutritional or sensory properties,
processing liquid or powdered raw materials can be demanding for food manufacturers and
producers of functional ingredients.
With fluidised and spouted bed technologies, Glatt Ingenieurtechnik will highlight pioneering processes
that influence and adjust product attributes using spray granulation, spray agglomeration, spray coating and
spray encapsulation. To cite an example, vitamins or enzymes can be spray granulated and covered with a film
coating that enables the controlled release of active ingredients at the same time. Furthermore, agglomerated
instant powders that consist of partially hydrophobic components can be formed into readily soluble
compounds that don’t separate and offer homogenous particle size distribution profiles.
Flavours and essential oils can be spray granulated and encapsulated before they receive a protective coating,
which makes them stable during transport and storage, and easy to dose. An additional benefit is the ability to
release active substances in a time-dependent way. The appropriate selection and combination of process
parameters is important here. n
Stand
J72
www.glatt.com
www.foodmagazine.eu.com issue four | 2016