Beneo embraces long-term approach to health with barley beta-glucans
19 Oct 2023 --- Modern consumers have a heightened awareness of the impact of diet on short and long-term well-being, which drives the demand for healthier versions of traditional products such as bread, pasta, baked goods and beverages. Beneo is now expanding its chicory root fibers and barley beta-glucans portfolio to meet the need.
“Many consumers aim for a healthy and prevention-oriented diet, and a smarter choice of ingredients can make a difference. Beneo’s chicory root fibers and Orafti β-fit suit such a diet very well as they not only help to bridge the fiber gap but also provide health benefits, as solid science has shown,” Gitte Vaes, product manager for functional fibers at Beneo, tells Nutrition Insight.
For example, UK consumers find F&B that helps with high cholesterol appealing, while European consumers are interested in products that promote heart health and find food and beverages around heart health appealing. In addition, global consumers eat whole-grain to improve their heart health, the company states.
“Applications are paramount in today’s market because they cater to consumers’ preferences for tasty and convenient options that improve their diet and overall health. As a result, demand is driven by consumers looking for a long-term approach to health, Vaes explains.”
Advancing health claims R&D
Beneo continuously investigates application possibilities where health claims can be added. “Bakery applications are obvious for a beta-glucan enriched barley flour, but we also extend to other applications such as breakfast cereals, pasta and even dairy alternatives like a dessert or meal replacer where the technical properties could also be relevant,” Vaes notes.
The positive health effects of beta-glucans for blood glucose management and heart health are recognized by the European Food and Safety Authority (EFSA) and the US Food and Drug Administration (FDA), among others.
“Only cereal beta-glucans can offer approved health claims in the EU and US, such as barley or oats. Barley is preferred since a high beta-glucan barley offers the possibility to produce a whole-grain barley flour rich in beta-glucans more affordably,” Vaes explains.
Orafti β-Fit is used in baked goods, pasta, cereals and meal replacements.
“Beta-glucans are viscous fibers and have a higher water absorption and of course, they have an effect on dough viscosity, for example. We had to optimize our sourdough bread by adding more water to the recipe and to add extra gluten to obtain the desired crumb texture.”
Earlier this year, Beneo unveiled Orafti β-Fit to expand its reach in the global fiber and cardiometabolic health markets. It is an affordable, clean label nutritional ingredient made from whole-grain barley flour. The functional fiber has also been shown to aid blood sugar management and can help producers meet the rising consumer demand for plant-based, sustainable, healthier food choices.
Passage to the intestines
Beneo’s Orafti β-Fit facilitates fiber enrichment and helps bridge the fiber gap. It can be used in baked goods such as cakes, muffins, bread and biscuits and in pasta, cereals and meal replacements. It also positively impacts texture by increasing viscosity — for instance, in dairy and dairy alternatives.
The beta-glucan ingredient is produced with the use of the entire kernel. There is no waste in production and complete valorization of raw material, with no water resources needed.
Beta-glucans are viscous and soluble dietary fibers that make the food thicker, delaying its passage through the large and small intestines. Ones produced from barley contribute to blood sugar management and cardiovascular health.
Meanwhile, chicory root fiber can promote the growth of bifidobacteria in the human gut, irrespective of food application or matrix. This is according to a new study by the department of food and nutritional sciences at the University of Reading, UK and the German Beneo-Institute.
By Inga de Jong
