Beneo develops inulin from chicory for product ranges including baked goods

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Functional ingredients manufacturer, Beneo has announced that it is now capable of producing organic inulin from chicory roots for use in a range of products including bakery items, making it the first ingredient manufacturer to do so.

Interest in organic products continues to grow and as a result, more customers are seeking out organic solutions. To date, no organic inulin from chicory is available. With the latest ongoing developments, Beneo will be able to offer inulin derived from chicory root fibre at a reasonable and competitive price premium compared to organic inulin from other sources.

Eric Neven, Commercial Managing Director of Beneo Functional Fibres comments: “We are pleased to announce that we, as the market leader for chicory root fibre, are the first ingredient manufacturer capable of producing organic inulin from chicory roots. With global market volume in the thousands of metric tonnes for organic inulin, and considerable potential for further growth, we see untapped opportunities for this innovative ingredient to extend into the organic market. We are excited to working in partnership with our customers to explore these and meet the growing demand for organic solutions.”

Beneo’s chicory root fibre, inulin, is a natural, non-GMO, clean label and clinically proven plant-based prebiotic fibre that is derived from chicory root via a gentle hot water extraction method. There already exists a wealth of research supporting the health benefits of Beneo’s Orafti Inulin covering digestive health, lowering blood glucose response and weight management. All of which will also apply to organic inulin. This also includes Beneo’s exclusive EU health claim for its inulin in promoting digestive health.

As consumer interest in digestive health and organic products continues to rise, taste remains the most important factor. Being soluble and having a mild sweet taste, Beneo’s Orafti  Inulin delivers an appealing mouthfeel, texture and taste and can be used in applications such as dairy, bakery, cereals, etc. This presents food manufacturers with the opportunity to help consumers keep their digestive systems healthy, naturally and with ease, without having to make any major changes to their diet or sacrifice on taste or texture.

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