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Functional Fibres & Sugar Reduction Cereal Bars

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Presentation on theme: "Functional Fibres & Sugar Reduction Cereal Bars"— Presentation transcript:

1 Functional Fibres & Sugar Reduction Cereal Bars

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 Orafti®GR is the product of choice as it brings more structure to bars to better hold shape during packaging and distribution: Max dosage = 5% because of low solubility Use of additional humectants for texture improvement may be necessary

3 Benefits of Oligofructose/Inulin in the binding syrup
Reference Orafti®P95 Orafti®Synergy1  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 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 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 Orafti®GR is the product of choice as it brings more structure to bars to better hold shape during packaging and distribution: Max dosage = 5% because of low solubility Use of additional humectants for texture improvement may be necessary

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 Orafti®GR is the product of choice as it brings more structure to bars to better hold shape during packaging and distribution: Max dosage = 5% because of low solubility Use of additional humectants for texture improvement may be necessary

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 Orafti®GR is the product of choice as it brings more structure to bars to better hold shape during packaging and distribution: Max dosage = 5% because of low solubility Use of additional humectants for texture improvement may be necessary

8 Health Benefits Sugar reduction Fibre enrichment
Reduced blood glucose response

9 Fibre enriched – sugar reduced
EFSA yes Fibre enriched – sugar reduced Source: Confidential product concepts – developed by and for BENEO – protected by copyright - all rights reserved by BENEO

10 Sugar Reduced Cereal Bar
INGREDIENTS Reference (%w/w) Test Recipe (%w/w) Formulation of the binder (35%) Orafti®P95 - 11.00 Orafti®HSI 6.00 Fructose 16.50 8.50 Sucrose 19.30 11.30 Water 10.00 9.00 Glucose syrup 40DE 41.96 Fat 1) 6.80 Glycerol 4.00 Lecithin 2) 0.20 Flavour 3) 0.04 Formulation cereal mix (65%) Cereal Mix 100.00 Sugar Reduced High in fibre (8g/100g) Recipe BAR 1023A Also reduced sugar recipe with only Orafti GR (19,5%) => BAR1019A 1) Biscuitine 500,Loders Croklaan; 2) Topcithin NGM, Cargill; 3) Raspberry LF (Fromatech); 4) Local retailer, GBcroq muesli

11 „No Added Sugar“ Cereal Bar
INGREDIENTS Reference (%w/w) Test Recipe (%w/w) Formulation of the binder (48%) Orafti®P95 - 21.70 Water 18.50 13.50 Maltitol syrup 1) 42.80 Sucrose 33.90 Isomalt ST-PF 14.50 Glucose syrup 40DE 40.10 Fat 2) 6.80 Lecithin 3) 0.70 Formulation cereal mix (52%) Rice crips 29.00 Barley flakes 12.30 Dried coconut 23.50 Oat flakes 17.30 Wheat flakes 9.60 Skimmed milk powder 8.30 No added sugars High in fibre (13g/100g) Recipe BAR 1014A Also recipe Recipe with Isomalt M 1) Maltitol Lycasin, Roquette; 2) Biscuitine 500, Loders Croklaan, 3)Topcithin NGM, Cargill

12 Cereal Bar Concepts – Fibre enriched
EFSA YES Cereal Bar Concepts – Fibre enriched confidential product concept – developed by and for BENEO – protected by copyright – all rights reserved by BENEO

13 High in Fibre Cereal Bar
INGREDIENTS Reference (%w/w) Test Recipe (%w/w) Formulation of the binder (48%) Orafti®Synergy1 - 22.20 Water 18.50 Sucrose 33.90 8.00 Glucose syrup 40DE 43.80 40.10 Fat 1) 6.80 Lecithin 2) 0.70 Formulation cereal mix (52%) Rice crips 29.00 Barley flakes 12.30 Dried coconut 23.50 Oat flakes 17.30 Wheat flakes 9.60 Skimmed milk powder 8.30 Sugar Reduced High in fibre (13g/100g) Improved calcium absorption (claim outside EU) Recipe BAR 1016A 1) Biscuitine 500,Loders Croklaan; 2) Topcithin NGM, Cargill

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

15 High in fibre protein bar with Orafti®
INGREDIENTS Test Recipe (%w/w) Orafti®P95 10.80 Isomalt ST-PF 5.03 Maltitol syrup 20.43 Whey protein hydrolysate 1) 4.68 Whey Protein concentrate 2) 24.93 Sorbitol P60W 8.37 Oil 3) 5.94 Strawberry pieces 4) 4.32 Lecithin 5) 0.36 Citric Acid (50%) 0.81 Strawberry Flavour 6) 0.18 Water 4.15 Dark chocolate couverture (no added sugar) 10.00 Recipe BAR 205A High in fibre (10g/100g) 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

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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