100 adolescent boys and girls (after Abrams ef a/., 2005). •* uiojbaijgAO u • ejuoo ujnpien ’"'l UO ()8|P 0MJ Ul cOUR ---- Matching today's expectations. Functional fibres for better nutrition.

Matching today’s expectations. Essential ingredients for a healthy lifestyle. With the pace of life continuously accelerating, the global trend towards easy-to-prepare and on the go food continues. At the same time, market research has shown that today’s consumers are increasingly realising the positive effect nutrition can have on their well-being. People today are looking for food and snacks that support a healthy lifestyle from an early age – by supporting a healthy digestion, by helping them to manage their weight and by maintaining an overall fitness. When it comes to the importance of dietary...

Our prebiotic fibres Orafti® Inulin and Oligofructose are obtained from chicory and can be easily used in all kinds of convenient food and beverages. They are stable in most conditions and offer a long shelf life. Extensive evidence has shown that BENEO prebiotic fibres improve the balance of the intestinal flora by stimulating beneficial bifidobacteria growth - an important element of good digestive health. A healthy gut environment in turn is the most important source for an overall well-being. Furthermore, our prebiotic fibres have been proven to support weight management and help the body...

Production, varieties & applications BENEO’s prebiotic fibres, Orafti® Inulin and Oligofructose, are inulin-type fructans. While they naturally occur in a great number of plants and vegetables, the chicory root is a particularly rich source. This is the reason why we gently extract Inulin from the chicory root. Oligofructose is then derived from Inulin through partial enzymatic hydrolysis, a transformation naturally occurring in the chicory root during the late harvest period. Thus, both Inulin and Oligofructose are 100 percent vegetable origin. After the extraction process, we further purify...

Fig. 1: The process from chicory to Orafti® Inulin and Oligofructose. , Partial hydrolysis , (enzymatic) E (2-1) DP = 2 - 9 Find your specific food application. BENEO prebiotic fibres can easily be used in most food and drink applications. • Baked goods • Breakfast cereals & cereal bars • Dairy alternatives • Dairy products • Frozen desserts • Fruit preparations • Meat products • Soups & sauces • Table spreads • Inulin and Oligofructose are food ingredients and don’t have to be labelled as additives. • They are plant-based dietary fibres. • In most countries their caloric values are confirmed...

Nutritional benefits Tapping the full potential of healthy nutrition. Prebiotic fibres contribute to people’s health and well-being in several ways. They have been scientifically proven to cater for digestive health and Orafti® Synergy1 plays a beneficial role in bone health by increasing intestinal calcium absorption. Furthermore a sufficient fibre intake helps to manage calorie intake. BENEO prebiotic fibres allow for healthy food that does not compromise on taste and texture in any way. For a healthy digestive system: The prebiotic plus. Both Orafti® Inulin and Oligofructose offer a prebiotic...

For healthy weight management: Reducing energy intake. Obesity is one of the most pressing health challenges today. More and more people worldwide are affected. It is mainly characterised by a decrease in energy expended and a higher calorie consumption through our diet. Long-term, negative Fig. 3: Orafti® Oligofructose can reduce calorie intake. BENEO prebiotic fibres – especially Orafti® Synergy1 and Oligofructose – have consistently been shown to help people eat less. They can not only influence the caloric density of food and contribute to reducing the calories of a single food item, they...

Technical benefits Enhancing your products – the easy way. Apart from the nutritional benefits, BENEO prebiotic fibres share a whole range of technical benefits making them applicable in many different food and beverage applications. Our fibres are applied in many dairy products like cream cheese, providing texture, body and creaminess. In low-fat yogurts they add to a soft creamy texture. And in extruded cereals or cookies, they support calorie reduction whilst safeguarding the organoleptical aspects such as taste and crunchiness. In short, Orafti® Inulin and Oligofructose can be applied in...

For natural goodness: Reducing sugar while increasing fibre. Thanks to their chemical structure, these BENEO fibres have sugar-like technical properties and are therefore perfectly suitable as natural sugar reducers. Due to their natural sweetness profile, they are also often used in combination with high intensity sweeteners to create a more balanced and sugar-like palate without any off-taste. With about 30 percent of the sweetness of sucrose, Orafti® high soluble Inulin and Oligofructose do not only offer all the nutritious benefits of fibres, but even add a mildly sweet taste to foods and...

BENEO prebiotic fibres offer a whole range of valuable benefits - for food manufacturers and consumers alike. Our range of ingredients can help you to produce healthy food products that will perfectly match today’s expectations. Together, we can contribute to better nutrition and health. Genuine advantages: How BENEO prebiotic fibres can improve your product. Easy processing Sugar reduction • High solubility Maintain texture Mild sweet taste, naturally Better texture, creaminess & mouthfeel Always at your side: Profit from our interdisciplinary expertise. • Our experts have valuable insights...

References Abrams SA, Griffin IJ, Hawthorne KM, Liang L, Gunn SK, Darlington G, Ellis KJ. (2005) A combination of prebiotic short- and long-chain Inulin-type fructans enhances calcium absorption and bone mineralization in young adolescents. Am. J. Clin. Nutr., 82: 471-6. Cani PD, Joly E, Horsmans Y, Delzenne NM. (2006) Oligofructose promotes satiety in healthy human: a pilot study. Eur. J. Clin. Nutr., 60: 567-72. Cani PD, Lecourt E, DeWulf EM, Sohet FM, Pachikian BD, Naslain D, De Backer F, Neyrinck AM, Delzenne NM. (2009) Gut microbiota fermentation of prebiotics increases satietogenic and...