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Functional Fibres & Sugar Reduction Cereal Bars. 2 Benefits of Sugar Reduction with Oligofructose/Inulin Good binding properties Good solubility Improvement.

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Presentation on theme: "Functional Fibres & Sugar Reduction Cereal Bars. 2 Benefits of Sugar Reduction with Oligofructose/Inulin Good binding properties Good solubility Improvement."— Presentation transcript:

1 Functional Fibres & Sugar Reduction Cereal Bars

2 2 Benefits of Sugar Reduction with Oligofructose/Inulin Good binding properties Good solubility Improvement of the shelf-life (softness) through moisture retention  Orafti ® Oligofructose is a humectant

3 3 Reference Orafti ® P95 Orafti ® Synergy1 Benefits of Oligofructose/Inulin in the binding syrup  Orafti ® oligofrucose is reducing the hardness of cereal bars  Prolonged shelf-life* of bar  Glycerol (4.2%) can be added in binder to further decrease hardness * Shelf-life is here only considered in terms of hardness

4 4 Benefits of Oligofructose/Inulin and rice syrup in the binding syrup  Orafti ® oligofrucose is reducing the hardness of cereal bars  Combination with Remylose has even a stronger softening effect  Prolonged shelf-life* of bar * Shelf-life is here only considered in terms of hardness

5 5 Benefits of Sugar Reduction with Oligofructose/Inulin Good binding properties Good solubility Improvement of the shelf-life (softness) through moisture retention Orafti ® Inulin gives more structure to bars  Bars will better hold their shape

6 6 Benefits of Sugar Reduction with Oligofructose/Inulin Good binding properties Good solubility Improvement of the shelf-life (softness) through moisture retention Orafti ® Inulin gives more structure to bars Texture & Taste  Bulking properties: provides body & roundness  Sugar reduction while still having certain sweetness  Sweetness profile similar to sucrose

7 7 Benefits of Sugar Reduction with Oligofructose/Inulin Good binding properties Good solubility Improvement of the shelf-life (softness) through moisture retention Orafti ® Inulin gives more structure to bars Texture & Taste  Bulking properties: provides body & roundness  Sugar reduction while still having certain sweetness  Sweetness profile similar to sucrose Health Benefits Sugar Reduction Fibre Enrichment Reduced Glycemic Response

8 8  Sugar reduction  Fibre enrichment  Reduced blood glucose response Health Benefits

9 9 Source: Confidential product concepts – developed by and for BENEO – protected by copyright - all rights reserved by BENEO

10 10 Sugar Reduced Cereal Bar 1) Biscuitine 500,Loders Croklaan; 2) Topcithin NGM, Cargill; 3) Raspberry LF (Fromatech); 4) Local retailer, GBcroq muesli INGREDIENTSReference (%w/w)Test Recipe (%w/w) Formulation of the binder (35%) Orafti ® P Orafti ® HSI-6.00 Fructose Sucrose Water Glucose syrup 40DE41.96 Fat 1) 6.80 Glycerol4.00 Lecithin 2) 0.20 Flavour 3) 0.04 Formulation cereal mix (65%) Cereal Mix Sugar Reduced High in fibre (8g/100g)

11 11 „No Added Sugar“ Cereal Bar 1) Maltitol Lycasin, Roquette; 2) Biscuitine 500, Loders Croklaan, 3)Topcithin NGM, Cargill INGREDIENTSReference (%w/w)Test Recipe (%w/w) Formulation of the binder (48%) Orafti ® P Water Maltitol syrup 1) Sucrose Isomalt ST-PF Glucose syrup 40DE Fat 2) 6.80 Lecithin 3) 0.70 Formulation cereal mix (52%) Rice crips29.00 Barley flakes12.30 Dried coconut23.50 Oat flakes17.30 Wheat flakes9.60 Skimmed milk powder8.30 No added sugars High in fibre (13g/100g)

12 12 confidential product concept – developed by and for BENEO – protected by copyright – all rights reserved by BENEO

13 13 High in Fibre Cereal Bar 1) Biscuitine 500,Loders Croklaan; 2) Topcithin NGM, Cargill INGREDIENTSReference (%w/w)Test Recipe (%w/w) Formulation of the binder (48%) Orafti ® Synergy Water18.50 Sucrose Glucose syrup 40DE Fat 1) 6.80 Lecithin 2) 0.70 Formulation cereal mix (52%) Rice crips29.00 Barley flakes12.30 Dried coconut23.50 Oat flakes17.30 Wheat flakes9.60 Skimmed milk powder8.30 Sugar Reduced High in fibre (13g/100g) Improved calcium absorption (claim outside EU)

14 14 confidential product concept – developed by and for BENEO – protected by copyright – all rights reserved by BENEO

15 15 High in fibre protein bar with Orafti ® 1) Lacprodan DI-3071, Arla; 2) Lacprodan 80, Arla; 3) Bergabest MTC Oil, Sternchemie; 4) URC ® FRUITS, TAURA; 5) Topcithin NGM, Cargill; 6) Flavour , Sensient Tech INGREDIENTSTest Recipe (%w/w) Orafti ® P Isomalt ST-PF5.03 Maltitol syrup20.43 Whey protein hydrolysate 1) 4.68 Whey Protein concentrate 2) Sorbitol P60W8.37 Oil 3) 5.94 Strawberry pieces 4) 4.32 Lecithin 5) 0.36 Citric Acid (50%)0.81 Strawberry Flavour 6) 0.18 Water4.15 Dark chocolate couverture (no added sugar)10.00 High in fibre (10g/100g)

16 16 Market Examples Kellogg’s, US Fiber Plus Protein Cereal Bar With Inulin Hain Celestial, US Gluten free Sesame Bar With Inulin Fructal, Slovenia No added sugar Fruit Bar With Inulin & Isomalt PepsiCo, Mexico Cereal Oat Clusters With Inulin


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