BENEO has announced the expansion of its portfolio with launching Beneo-scL85, a short-chain fructooligosaccharide (scFOS). In launching the new ingredient, the company has said it will offer customers greater versatility for sugar replacement and enriching foods with dietary fibre.
Sugar reduction has become an important focus for consumers as new figures show that globally, more than 1 in 2 consumers (57%) state that “low in sugar” claims influence their purchasing decisions, according to FMCG Gurus’ Global Clean Label & Naturalness Surveys 2023. Through the addition of scFOS to its portfolio, the company is enabling more customers to serve this trend through new product development or reformulation. Expanding the range of ingredients with Beneo-scL85 means that manufacturers have more variety and increased potential to offer products with less sugar to meet the high demand.
scFOS is a fibre derived from beet sugar that offers a mild sweet taste, good solubility and natural credentials that can contribute to improved taste and texture, as well as possibilities for bulking in applications such as bakery, dairy, and cereals. Produced in Germany in a dedicated production facility, the new ingredient is available for BENEO’s customers globally to buy now as a syrup.
Using scFOS means sugar can be replaced while adding dietary fibre. This in turn improves the nutritional profile of a product, allowing manufacturers to achieve a better score for front-of-pack nutrition labelling systems worldwide, such as NutriScore in Europe.
“Short-chain fructooligosaccharide from beet sugar is a valuable addition to BENEO’s portfolio because it increases flexibility and availability for our customers. In combination with the increased production capacity of our chicory root fibre production plant in Chile, BENEO’s short-chain fructoligosaccharide will further secure supply to meet the high demand for solutions to reduce sugar,” explained Eric Neven, Commercial Managing Director for BENEO’s Functional Fibres.
Stay up-to-date on the latest industry news and exclusives in our magazine.
Never miss a story… Follow us on:
International Confectionery
@InConfectionery
@InConfectionery
Media contact
Caitlin Gittins
Editor, International Confectionery
Tel: +44 (0) 1622 823 920
Email: editor@in-confectionery.com
