16055p-DCS-IBIE Sugar reduction bakery 9132016

New perspectives into sugar

reduction in bakery

Andy Estal

Technical Director North America

andy.estal@beneo.com

Denisse Colindres, MSc.

Manager Nutrition Communication North America

denisse.colindres@beneo.com

October 8, 2016 IBIE- Las Vegas

© 2016 BENEO

Agenda

2

PART 1

• The environment: baking industry and the market

• Blood sugar management- does it really matter?

• How can the bakery industry help? Chicory root fibers and other low

glycemic carbohydrates

PART 2

• Why can Orafti® Fibers replace sugar?

• Why can ISOMALT replace sugar?

• Why can Palatinose™ replace sugar

© 2016 BENEO

Baking industry can do a lot to help Americans eat

better…

3Data Source: What We Eat in America, NHANES 2007-2010 for average intakes by

age-sex group

“Major sources of

added sugars is snacks

and sweets, which

includes cakes,

pies, cookies,

brownies,

doughnuts, sweet

rolls and pastries; dairy desserts such as

ice cream, other frozen

desserts, and puddings;

candies; sugars; jams;

syrups; and sweet

toppings”

75% of

intake of

all added

sugars

- Dietary Guidelines for Americans 2015-2020

© 2016 BENEO

A shift is needed to reduce consumption of added

sugars…

4Data Source: What We Eat in America (WWEIA) Food Category analyses for the 2015 Dietary Guidelines Advisory Committee. Estimates based on

day 1 dietary recalls from WWEIA, NHANES 2009-2010.

Figure from the Dietary

Guidelines for Americans

2015-2020

© 2016 BENEO

The blueberry muffin

5

The nutritional relevance of sweet bakery products in our diet?

Lets assume you eat one muffin for breakfast everyday (30 days):

USDA Food Composition Databases

Software developed by the National Agricultural Library v.3.4.2 2016-09-19

~ 113g

~36g

of sugars ~

2 lbs. of

sugars in

a month!29 lbs. of sugars in

a year!

Replacing the sugars in

this muffin will already

have a significant

metabolic effect in a day

9 Teaspoons of

sugar

© 2016 BENEO

Market situation –

The trend is going in the

right direction

6

© 2016 BENEO

Trends Overview: 2016

Julian Mellentin, 2015. 10 Key Trends in Food, Nutrition & Health 2016

© 2016 BENEO

New perspectives into sugar reduction…

• Still a big concern

• Natural

• Less sweet

Julian Mellentin, 2015. 10 Key Trends in Food, Nutrition & Health 2016

© 2016 BENEO

Packaged foods

Sodium/salt

Monk fruit

Sugars in general

Saturated fats

Sucralose

Aspartame

Sucrose

Acesulfame potassium

Fructose

Artificial flavors

Preservatives

Artificial colors

High fructose corn syrup

GMOs

MSG

Added sugars

5 out of 10 Americans are trying to limit or avoid

sugars

To what extent do you try to consume or avoid the following?

% Try to

limit or

avoid

2016 n=1,003; Arrows indicate significant (.95 level)

differences vs. 2015.

NEW

NEW

NEW

NEW

% Try to

consume

Source: Food & Health Survey “Food Decision 2016”, International Food Information Council Foundation, conducted March 2016

© 2016 BENEO

Consumers understand the link

between sugar & health conditions

Source: International Food Information Council Foundation, consumer survey (2014), USBENEO s European fibre research (2012), 1.000 consumers representative to age, gender, region

Q: Which of the following, if any, are reasons why you consider the sugar

content of the foods and beverages you buy? (select all that apply)

Reasons for checking sugar content

© 2016 BENEO

Blood sugar management- does it really matter?

11

© 2016 BENEO

Risk factors for Non-Communicable Diseases

Diet plays a key role

Source: World Health Statistics 2012. Link: http://www.who.int/nmh/publications/ncd_report_chapter1.pdf

Most risk factors are preventable!

The diet plays a major role!

Raised blood glucose is the No 3

mortality risk factor worldwide!

12

© 2016 BENEO

The diabetes waveDiabetes mellitus continues to dramatically increase

Sources: International Diabetes Federation, IDF Diabetes Atlas 7th Edition 2015; http://www.diabetesatlas.org/ (13Apr2016); http://www.who.int/diabetes/globa-report (13Apr2016);

World Health Organization (2015) Fact Sheet N. 311, http://www.who.int/mediacentre/factsheets/fs311/en

Note: all numbers refer to adult population; worldwide

2015 44.3 m2040 60.5 m

2015 59.8 m2040 71.1 m

2015153.2 m2040214.8 m

201514.2 m204034.2 m

201535.4 m204072.1 m

201578.3 m2040140.2 m

2015 29.6 m2040 48.8 m

overweight

1.9 bn39%

obese600 m13%

Diabetes mellitus2015: 415m people (8.8% population)

2040: 642m people (10.4% population)

Impaired glucose tolerance (IGT)2015: 318m people (6.7% population)

2040: 481m people (7.8% population)

Overweight and obesity Overweight: 1.9bn people (39% population)

Obese: 600m people (13% population)all numbers refer to adult population

© 2016 BENEO

Alarming figures for North America and the

Caribbean region

• 1 in 8 adults in North America and the Caribbean Region has diabetes

• Top 3 countries for number of people with diabetes (20-79 years) are

• USA (29.3 million)

• Mexico (11.5 million)

• Canada (2.5 million)

14International Diabetes Federation, IDF Diabetes Atlas 7th Edition 2015

http://www.diabetesatlas.org/ (13Apr2016)

43 Million people

NYC x 5

© 2016 BENEO

Blood sugar management matters –

Agreement from all sides

15

© 2016 BENEO

Food constituents and their effect on blood sugar

Starch

Blood Sugar

Sugar Fibre Protein Fat

Direct effect on blood glucose (starch & sugar)

Indirect effect on blood glucose (fiber)

Starch

Sugar Fiber

Micro-

nutrients

May affect glycemic properties (protein, fat & others)

Protein Fat

Others

16

© 2016 BENEO

Carbohydrate quality matters

Carbohydrates

• Represent largest group of nutrients in our diet

• Directly affect blood glucose levels as function of their digestion

absorption properties

A modern diet leads to high blood glucose levels over the day,

as most carbohydrate-based foods are medium to high glycemic.

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© 2016 BENEO

Health benefits of reduced glycemia:

Outcome of a Scientific Consensus Summit

The scientific consensus statement says that

• Reducing postprandial glycemic response is recognized as

• beneficial physiological effect

• There is convincing evidence that diets low in GI/GL

• improve glycemic control in people with type 2 and type 1 diabetes

• reduce the risk of type 2 diabetes

• reduce the risk of coronary heart disease

• There is probable evidence that diets low in GI/GL

• reduce total body fat mass and support body weight management

Augustin LS et al (2015) Nutr Metab Cardiovasc Dis 25(9):795-815.

Link: http://www.nmcd-journal.com/article/S0939-4753(15)00127-1/abstract

Glycaemic Index, Glycaemic Load and Glycaemic Response: An International Scientific Consensus Summit

June 6-7, 2013 - Stresa (Milan), Italy

Scientific Consensus Committee

Chairs:

• David J.A. Jenkins (University of Toronto)

• Walter C. Willett (Harvard School of Public Health)

Members:

Additional 18 key academics of the GI and GL research field

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© 2016 BENEO

The regulatory environment is ready…

Structure Function claims related to “reduced glycemic

response” and “blood glucose”

Positive EFSA opinion on Non-digestible carbohydrates like

Oligofructose and Inulin & Lower Blood Glucose Rise, 2014

Positive EFSA opinion and approved claim for Isomaltulose*

and the reduction of postprandial glycemic responses, 2012

* Isomaltulose = generic name for Palatinose™

OJ L 136, 25.5.2012 (http://eur-lex.europa.eu/LexUriServ/LexUriServ.do?uri=OJ:L:2012:136:0001:0040:EN:PDF)

EFSA NDA Panel (EFSA Panel on Dietetic Products, Nutrition and Allergies), 2014. Scientific Opinion on the substantiation of a health claim related to non-digestible

carbohydrates and reduction of post-prandial glycaemic responses pursuant to Article 13(5) of Regulation (EC) No 1924/2006. EFSA Journal 2014;12(1):3513;

available at: http://www.efsa.europa.eu/sites/default/files/scientific_output/files/main_documents/3513.pdf

© 2016 BENEO

Blood sugar management matters

to all age groups!

© 2016 BENEO

Recap

• The Baking industry can do a lot to help Americans eat better;

• 75% of all the added sugars intake is coming from sweet bakery applications, dairy

desserts and confectionery items

• More than 5 out of 10 consumers try to limit sugar yet are open to new forms of

sweetness and also to less sweet products

• Naturalness is another important attribute to classify a good carbohydrate. Consumers

believe that natural sourced carbohydrates are better for them.

• Consumers understand the link between consumption of sugar and their health.

• Blood sugar matters: diet plays a key role to prevent and manage NCDs

• Carbohydrate quality matters!

• Scientific consensus recognizes that reducing postprandial glycemic response is a

beneficial physiological effect

• Regulatory environment is ready.

21

© 2016 BENEO

Chicory root fibers and low glycemic

carbohydrates:

BENEO solutions

22

© 2016 BENEO

23

Carbohydrate

QUANTITY

consumed with

the food

“Food matrix”

influencing the BGR

of carbohydrate-based

foods

Options:

Sugars/starches replacement by dietary fiber

Replacing available carbohydrates by

partially or non-available carbohydrates

Reduction of glucose supply

Options:

Smart choice of low glycemic alternatives

Reducing the blood glucose

response of available carbohydrates

Modification of glucose supply

Carbohydrate

QUALITY

i.e. carbohydrate type

and physiol. properties

BENEO options to ...

reduce blood sugar response of foods

© 2016 BENEO

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Options:

Smart choice of low glycemic alternatives

Reducing the blood glucose

response of available carbohydrates

Modification of glucose supply

BENEO solutions to reduce blood sugar response of foods

Carbohydrate

QUANTITY

consumed with

the food

“Food matrix”

influencing the BGR

of carbohydrate-based

foods

Carbohydrate

QUALITY

i.e. carbohydrate type

and physiol. properties

in blood sugarmanagement

Replacing sugars or starches

by dietary fibers

BENEO Inulin and Oligofructose

Reduction of glucose supply

© 2016 BENEO

25

Introducing the chicory root fibers:

Inulin & Oligofructose

Chicory roots

(15-17% inulin)

© 2016 BENEO

26

Digestibility is keyAs reflected in the blood glucose response

Small intestine

• No digestion by human enzymes

• No glucose release (non-glycaemic)

Large intestine

• Selected fermentation by the colonic

microbiota, stimulation in particular of

microbes considered as representative of

a healthy microbiota

• Less calories (max. 2 kcal/g)

Inulin and oligofructose are

non-digestible carbohydrates

© 2016 BENEO

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Reducing the blood glucose response of sugar-containing foods with inulin and oligofructose

© 2016 BENEO

Reduction of BGR by replacement with

chicory root fibers: Scientific substantiation

The effect of sugar replacement with chicory root fibres

on blood glucose response (and insulin) has been investigated in

• 6 studies with in total 9 trial (= 9 comparisons)

• 125 adults in total (male and female, normal weight to overweight)

• replacement of 20% to 99.5% sugars by chicory fibers

• different product applications

All studies show a reduced blood glucose response with chicory fibers

BGR: Blood Glucose Response 29

© 2016 BENEO

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Science review confirms reducing effect of

prebiotic chicory fibers on glycemia

Significantly (p<0.05) reduced postprandial glucose and insulin

concentrations with chicory fiber supplementation.

Source: Kellow et al. (2013) Br J Nutr. 111(07): 1147-1161

© 2016 BENEO

Chicory Root Fibers

Positioning of consumer products

Sugar out

Fibre in

Lower blood glucose

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© 2016 BENEO

BENEO solutions to reduce

blood sugar response of foods

Options:

Sugars/starches replacement by dietary fiber

Replacing available carbohydrates by

partially or non-available carbohydrates

Reduction of glucose supply

Reducing the blood glucose

response of available carbohydrates by

a low glycemic alternative, Palatinose™

Modification of glucose supply

in blood glucose management

Carbohydrate

QUANTITY

consumed with

the food

“Food matrix”

influencing the BGR

of carbohydrate-based

foods

Carbohydrate

QUALITY

i.e. carbohydrate type

and physiol. properties

32

© 2016 BENEO

Introducing Palatinose™- a unique innovative

carbohydrate

• Like sucrose composed of glucose and fructose

• A natural constituent of honey

• Produced via rearrangement of sucrose

Palatinose™ is a “slow release” carbohydrate:

It supplies the body with the full carbohydrate energy

in a slower, more balanced way and over a longer period of

time than conventional carbohydrates.

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The 1,6 linkage

between fructose and

glucose in

Palatinose™ has a

much higher stability

than the 1,2 linkage

of fructose and

glucose in sucrose

© 2016 BENEO

Digestibility is key

Palatinose™ in the small intestine

Small intestine

• Slow yet complete digestion by human

enzymes and subsequent absorption

• Slow glucose release (low glycemic)

• Full calories (4 kcal/g)

Large intestine

• Not relevant (fully digestible

carbohydrate!)

Palatinose™ is a fully digestible

“slow release" carbohydrate

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© 2016 BENEO

-0,5

0

0,5

1

1,5

2

2,5

3

0 30 60 90 120

Blood glucose response to Palatinose™ in comparison to other carbohydrates in healthy adults.

The curves are generated from different studies and represent the response to 50g oral carbohydrate in drinks solution (Livesey)

Difference in blood

glucose (mmol/L)SucrosePalatinose™

Time (min.)

With Palatinose™: little increase

in blood glucose level slower

and lower rise

With Palatinose™: no substantial

drop of blood glucose level below

the base line more balanced

With Palatinose™: prolonged

energy release in the form of

glucose sustained

Palatinose™ - balanced and sustained energy

release in form of glucose

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© 2016 BENEO

Blood glucose response of Palatinose™

• BENEO Institute has carried out

• >30 human trials in the last 5-10 years

• in worldwide leading test centres

• Studies included

• >250 adults (male and female)

• also children

• Body weight: normal to overweight/obese

• Glucose tolerance: normal and impaired (incl T1DM, T2DM)

• Intake quantities between 10 - 75 g

• Various test products, e.g.

• flavoured drinks (soda-type)

• sports beverages, fruit juice-type beverages

• dairy and soy drinks

• solid foods (cookies, sweets…)

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© 2016 BENEO

Low glycaemic properties confirmed

in over 30 human trials with Palatinose™

37

Consistent findings with Palatinose™

• LOWER blood glucose response

• LOWER insulin response

© 2016 BENEO

Palatinose™

Positioning of consumer products

The “better” sugar

Slow release

Lower blood glucose

38

© 2016 BENEO

39

Smart choice of low glycemic alternatives

Reducing the blood glucose

response of available carbohydrates

Modification of glucose supply

BENEO options to reduceblood sugar response of foods

Carbohydrate

QUANTITY

consumed with

the food

“Food matrix”

influencing the BGR

of carbohydrate-based

foods

Carbohydrate

QUALITY

i.e. carbohydrate type

and physiol. properties

in blood glucosemanagement

Replacing sugars by sugar alcohols

(polyols)

BENEO Isomalt

Reduction of glucose supply

© 2016 BENEO

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Introducing Isomalt

• Physiological benefits:

• Low digestible (fibre-like)

• Very low effect on blood glucose and insulin levels

• Half the calories of sugar

• Tooth-friendly

The only sugar alcohol (polyol) made from beet sugar

Main application as nutritive or bulk sweetener in sugar-free confectionery

and other foods, often in combination with intense sweeteners*

© 2016 BENEO

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Digestibility is keyAs reflected in the blood glucose response

Small intestine

• Very limited digestion and absorption

• Hardly any glucose release

(very low glycemic)

Large intestine

• Fermentation by the colon microbiota

• Less calories (scientific value: 2 kcal/g)

Isomalt is a low-digestible carbohydrate

© 2016 BENEO

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Isomalt is very low glycemic

Source: Sydney University’s Glycaemic Index Research Service (SUGiRS), 2002.

© 2016 BENEO

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Communication of a reduced blood glucose response -PALATINOSE™ - CHICORY FIBRES - ISOMALT

EU: Positive EFSA opinion and approved claim

USA: Structure/function claims such as

“lower effect on blood glucose level”

“avoids large variations in blood sugar levels”

© 2016 BENEO

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Long term solutions for your health

Slow/low/no

absorption

&

lower rise of

blood glucose

Health benefits associated

with a reduced glycemic

response:

• Reduced insulin demand

• Improved blood glucose

control

• Reduced blood lipid

levels

• …

Factors in the support of

health, prevention and

management of diseases

like:

• Overweight and obesity

• Diabetes

• Coronary heart disease

• …

© 2016 BENEO

Conclusions

• Reducing the glycemic impact of the diet is a valid nutritional objective

• ...considering the increasing prevalence of overweight, obesity and related

carbohydrate and lipid metabolism disorders

• ... the still under-acknowledged role of carbohydrates and their physiological

properties in health on the other hand

• An increased availability of foods with low or reduced glycemic properties

will eventually benefit consumer and his options for healthy food choices.

• Food industry has many options available already today to influence the

glycemic properties of food and thus the complete diet

• Using well characterized and scientifically substantiated

alternative carbohydrate ingredients is one of them

• Challenges exist:• Increase awareness of healthy carbohydrate choices in the public

• Find suitable ways to communicate these benefits to the consumer

46

47

Overview

• Why can Orafti® Fibers replace

sugar?

• Applications & Example

• Why can ISOMALT replace

sugar?

• Applications & Example

• Why can Palatinose™ replace

sugar

• Applications & Example

48

INULIN SOURCE

The root consists of

17% inulin

SALAD

Inulin naturally occurs in many other

foods – but chicory has one of the

highest %

Chicory – a remarkable plant!

49

• Sugar like physical properties

• Molecular structure !

• High solubility

• Bulk properties – contributes to dry matter (body, palatability)

Why can Orafti® Fibers replace sugar?

0

20

40

60

20 40 60 80

So

lub

ilit

y (

g%

g)

Temperature (°C)

Orafti®HSI

Orafti®GR

Orafti®HP

Orafti®HPX

Orafti® Oligofructose solubility

over 80% w/w at 20°C

50

• Sugar like physical properties

• Molecular structure !

• High solubility

• Bulk properties – contributes to dry matter (body, palatability)

• Sugar like sensorial properties

• Moderate sweetness

• Well-balanced, round flavor

• Sweetness profile similar to sucrose

• Well balanced fruit flavor release

• Masking aftertaste of intense sweeteners - improvement of taste profile (more

sugar-like sweetness)

Why can Orafti® Fibers replace sugar?

51

Sweetness of Orafti® Fibers

SWEETNESS(10% AQUEOUS SOLUTION)

Sugar

Orafti® L60

Orafti® L90

Orafti® P95

Orafti® Synergy1

Orafti®ST, GR, ST-Gel

Orafti®HP, HPX, FTX

Orafti®HSI

100%

65%

50%

30%

25%

10%

0%

30%

Less sweet than sugar

Neutral flavor without aftertaste or off-flavor

52

Sweetness profile similar to sugar

Inulin & Oligofructose have a

Well-balanced, round flavour

Sweetness profile similar to sucrose

Synergy with HIS

Masking aftertaste of HIS

Similar profile to sugar

intensity

time

Acesulfame-K

Saccharose

Aspartame

Oligofructose

53

• Sugar like physical properties

• Molecular structure !

• High solubility

• Bulk properties – contributes to dry matter (body, palatability)

• Sugar like sensorial properties

• Moderate sweetness

• Well-balanced, round flavor

• Sweetness profile similar to sucrose

• Well balanced fruit flavor release

• Masking aftertaste of intense sweeteners - improvement of taste profile (more

sugar-like sweetness)

• Nutritional technical

• Sugar out, fiber in

Why can Orafti® Fibers replace sugar?

54

Bakery Applications

• Cookies

• Cakes

• Muffins

• Fat based fillings

• Fruit fillings

55

Application Example - Cookies

• Similar dough behavior

Slightly Softer & More Moist

• Similar Cookie hardness & size

• Slightly darker

Maillard reaction

• Pleasant taste, slightly less sweet

• Health Benefits

Sugar Reduction

Fiber Enrichment

Reduced Blood Glucose Response

56

Sugar reduced Shortbread Cookie

Ingredients (%) REF Orafti®L90 Orafti®P95 Orafti®HSI

Orafti®HSI - - - 5.4

Orafti®P95 - - 5.2 -

Orafti®L90 - 7.4 - -

Remyline AX FG P 3.0 3.0 3.0 3.0

Shortening 24.2 24.2 24.2 24.2

Sugar 15.8 10.0 10.5 10.4

Vanilla flavour 0.1 0.1 0.1 0.1

Salt 0.3 0.3 0.3 0.3

Eggs 7.6 7.6 7.6 7.6

Water 2.0 1.0 3.5 4.0

Flour 46.5 45.9 45 44.5

Sodium bicarbonate (*) 0.2 0.2 0.2 0.2

SAPP 28 (*) 0.3 0.3 0.3 0.3

• Reduced sugar

• good source of fiber

(*) Büdenheim

57

Market examples

Bahlsen, Germany

Sugar reduced (30%) sweet cookies

With Oligofructose

Nutrition & Santé, France

Sugar reduced (71%) sweet cookies

With Oligofructose

Ideal, Turkey

Sugar free cookies

With Oligofructose

Laima, Latvia

Healthy cookies

With Inulin

58

‚Naturally derived‘

59

At a glance:

The Key Benefits of ISOMALT

Pure, sugar-like taste

Kind to teeth and preventing cavities

and plaque

Only half the calories of sugar

Very low glycemic and hardly affecting

blood sugar and insulin levels

Not sticky, therefore requiring less

packaging

Enhancing fine and subtle

flavors with pleasant sweetness

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Sugar replacement - ISOMALT

• 1 to 1 sugar replacement w/o major impact on process or recipe

• Solubility

- ISOMALT ST (24,5% at 20°C)

- ISOMALT GS (41,6% at 20°C)

• Color

- no reducing capacity no Maillard reaction

- reduced caramelization

• Low hygroscopicity

- improved crunchiness/hardness

- excellent shelf-life

• Excellent appearance

- regular shape and smooth surface

• Natural mild sweet taste

- no after taste and no cooling effect

Sugar

ISOMALT Intense Sweetener*

* In some countries the use of intense sweeteners in baked goods is only permitted in diabetic products.

61

Sugar replacement - ISOMALT

ISOMALT GS

• Sponge cake

• Muffins

• Baking stable fruit filling

• Glazing

ISOMALT ST

• Short pastry and shortbread

(e.g. cookies)

• Puff pastry (e.g. croissants)

• Wafers

• Yeast dough

• Baking mixes

62

No added sugar in fat-based fillingPrototype recipes

INGREDIENTS

(%w/w)

Vanilla filling Chocolate filling

ISOMALT ST-PF 50.58 48.08

Vegetable fat 1) 45.30 42.68

Cocoa powder

(low fat)

- 5.77

Egg white powder 3.06 2.88

Lecithin 0.36 0.34

Salt 0.10 0.10

Flavor (vanillin) 0.05 0.05

Aspartame 0.05 0.05

Acesulphame K 0.05 0.05

Total 100.00 100.00Crunchy cookie

Key advantages:

• No added sugar

• Good mouthfeel & taste

1) Hydrogenated coconut fat

63

ISOMALT – Market Products

64

Palatinose™ in bakery applications

• Like sucrose composed of glucose and fructose

• A natural constituent of honey

• Produced via rearrangement of sucrose

• Generic name: isomaltulose

• The only tot friendly sugar

Palatinose™ is a “slow release” carbohydrate:

It supplies the body with the full carbohydrate energy

in a slower, more balanced way and over a longer period of

time than conventional carbohydrates.

65

Bakery Applications - Palatinose™

• Cookies

• Cakes

• Muffins

• Fat based fillings

• Fruit fillings

66

INGREDIENTS (%w/w) Reference Test recipe

Biscuit flour 46.5 45.5

Shortening 24.2 24.2

Sucrose 15.8 10.8

Eggs 7.6 7.6

Palatinose™ PST-N - 5.0

Remyline AX FG P 3.0 4.0

Water 2.0 2.0

Sodium bicarbonate1) 0.2 0.2

Leavening acid 2) 0.3 0.3

Salt 0.3 0.3

Vanilla flavor 0.1 0.1

Total 100.0 100.0

Crunchy cookie

Palatinose™ in CookiesShortbread cookie

(*) Depending on local legislation1) BICAR ® FCC, Solvay; 2) SAPP 28 Levall ® AR, Büdenheim

Key advantages:

• 30% replacement of sugars

by Palatinose™

• Reduced blood glucose

response claim (*)

• Remyline AX FG P to

reduce breakage of cookies

67

PalatinoseTM in CookiesMarket Examples

Van Delft, Netherlands/Belgium:

granola cookies with isomaltulose

Mondelez, EU: soft breakfast biscuits

with isomaltulose & inulin

DISCLAIMER: The information contained in this document is the description of the product as it is publicly available. This document contains no confidential information obtained from the producing

company. By showing products containing functional ingredients in this document, BENEO does not imply that the product contains BENEO functional ingredients.

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BENEO SMart ingredients in a nutshell