Ingredients provider Galam is happy to announce beginning construction on its second GOFOS (Short chain Fructo-Oligosaccharides) plant. The occasion marks a step forward in the company’s commitment to advancing sugar reduction, fibre enrichment and prebiotic industries to provide healthier alternatives for consumers globally.
GOFOS possesses a short chain structure and similar organoleptic properties to sugar, it offers a solution to reducing sugar content in various products while maintaining taste and texture, which remain vitally important.
It has a number of applications within food ingredients, nutraceutical and the pet industries including dairy products, nutraceutical gummies, bakery products and others.
One of the key challenges in the sugar reduction has been finding alternatives that replicate the sweetness of sugar but mask aftertaste that can occur from using certain artificial sweeteners. It also serves as a source of dietary fibre enrichment, as its prebiotic properties promoting the growth of beneficial gut bacteria and supporting overall digestive health.
The second GOFOS plant which is currently under construction will significantly increase Galam’s production capacity, allowing for greater accessibility to the ingredient. With this expansion, the company aims to meet ever-growing demand for healthier alternatives in the food and beverage industry, focusing on rising consumer demand for reduced sugar options and increased fibre content without altering taste.
“We are thrilled to announce the construction of our second GOFOS plant,” said Itay Vilder, Global VP Sales at Galam. “GOFOS has demonstrated unique potential in the sugar reduction fiber enrichment and prebiotic arenas, empowering food, and nutraceutical manufacturers to address multiple nutritional concerns. This new plant will enable us to fulfill the increasing demand for GOFOS™ and contribute to a healthier future for consumers worldwide.”
The new plant incorporates state-of-the-art technology and environmentally friendly practices, according to the company, reflecting a commitment to innovation and sustainability in this space.
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Caitlin Gittins
Editor, International Confectionery
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