Worldwide, more than 40 percent of consumers are looking for healthy snacks to include in their personal diets. As such, BENEO—one of the leading manufacturers of functional ingredients—will be offering an array of solutions that will allow food and beverage manufacturers to respond to this trend at this year’s Health Ingredient Europe (HIE) in Frankfurt, Germany.
With an assortment of technical samples, BENEO will be demonstrating how its fiber, sweetening and texturizing ingredients can be used to improve the nutritional value of a wide variety of snacks. From cereal bars, yogurts and dairy drinks to specialized beverages, confectionery and even meat products, visitors to BENEO’s booth will be able to see how products can be developed and reformulated without altering technical aspects such as taste, texture or appearance.
Jens Böhm, marketing manager of BENEO comments, “Busy lifestyles lead to a growing demand for snacks. However, a recent Datamonitor survey has shown that globally more than a third of consumers feel guilty after snacking. With this in mind, more and more consumers are looking to replace today’s snacks with healthier versions. BENEO’s functional ingredients offer solutions to this dilemma by supporting alternatives that promote balanced nutrition.”
During the complete development process of healthier snacks, customers of the food and beverage industry are supported by the experts of BENEO-Institute, BENEO-Technology Center and BENEO’s market intelligence, who give advice and share their knowledge. Assistance may range from questions relating to nutritional science and communicating, regulatory affairs, recipes and formulation to accessing the results of consumer and market research.
Experts at the BENEO-Institute and BENEO-Technology Center will be presenting within the conference program during HIE on Nov. 14. Dr. Antje Jungclaus, manager of nutrition communication at BENEO-Institute, will be speaking at 1:40 p.m. (Module 7b) on “Making SMART carbohydrate choices for sports and active lifestyles.” Rudy Wouters, vice president of BENEO-Technology Center, will be describing how clean label solutions can be achieved today. His presentation, “Clean label technical solutions and future developments”, will take place at 3:20 p.m. (Module 8b).
In addition to the HIE conference program, Dr. Antje Jungclaus will also be speaking at the “Healthy Aging Conference” following HIE Nov. 15 to 16. She will be discussing how low glycemic properties of foods can be achieved and how this supports improved metabolic control and the subsequent link with healthy aging.