AMSTERDAM, Netherlands, Oct. 21, 2015 /CNW/ - Achieving low sodium and lower sugar levels is a tall order for food and beverage manufacturers globally. That is why some of the industry's leading companies gathering at Food ingredients Europe & Natural ingredients (Fi Europe & Ni), taking place 1- 3 December in Paris will present pioneering solutions and innovative ingredients to reduce salt and sugar levels across all types of products.
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Creating great taste with less sugar and salt is crucial for consumer health
According to the World Health Organization, most people consume 9 to 12 grams of salt per day. This is double the recommended daily allowance of a maximum of 5 grams per day. The rule of thumb for sugar is that no more than 10% of the daily calorie requirement should be supplied in the form of sugar and 5% would be ideal.
Sugar and salt reduction through reformulation has been high on the industry's agenda for years however reformulation often means higher production costs. The current market trend shows that consumers are open to innovation and products that offer healthier benefits provide a crucial competitive advantage. The opportunities clearly outweigh the cost-related market risks. Reformulation also allows for the implementation of a 'clean label' and therefore provides food manufactures an even greater opportunity to gain greater market share.
Ingredient innovation is driving growth across the industry
Fi Europe is the place where new developments become tangible, where trends fundamentally influencing the food marketplace can be experienced for the first time. Beneo, a loyal supporter of Fi Europe will showcase their products, Isomalt and Palatinose(TM. Isomalt is a market-leading sugar substitute for sugar-free or tooth-friendly hard sweets and is excellent for chewing-gum or as a sugar replacement in chocolate, cereals or baked products. Another top seller is Palatinose(TM), which is ideal for sports beverages, as it does not deliver a sudden energy spike but gradually releases the energy in the body whilst also stimulating the fat-burning process. Likewise, the ingredient is a good alternative for reformulating wellness foods and drinks.
"Consumers take great care to choose foods and beverages that are particularly nutritious," as Ilse Sant, Marketing Manager at Beneo explains. "The ingredients we offer allow producers to meet the demand for 'less' (e.g. sugar) and at the same time we are helping consumers to maintain a healthier diet."
Naturally-Sourced alternatives to Sugar
One particular challenge is encouraging people to reduce the amount of sugar they eat. Artificial sweeteners increase sweetness, but due to taste issues and recent concerns about the long term effects of certain products, consumers now prefer natural alternatives to conventional sugar. Joining Fi Europe, Sensus, will showcase several solutions, including Frutafit® inulin and Frutalose® oligofructose. These naturally-sourced sweeteners are found in a wide variety of plants, like chicory, and can help to reduce the amount of processed sugar (and fat) needed within food products. In addition, chicory root fibers have other significant, scientifically proven health benefits. As high fiber carbohydrates, they can help enhance bowel health. "By choosing products that contain inulin and oligofructose, consumers can enjoy healthier products with lower sugar content and reduced calories that taste as good as original foods," said Elaine Vaughan, Chief Science Officer at Sensus.
Corbion Purac, is a salt-reduction specialist will showcase their range PURUSAL®. PURUSAL® comprises sodium and potassium lactates, which are typically used in foods containing fresh or cooked meat. PURUSAL® enhances the salty flavour of meat products, thereby reducing the amount of salt producers need to add. Furthermore, like salt, it inhibits microbial growth and extends shelf life. It also enhances the quality of the product by making it more tender and juicy.
Find out all about sugar and salt reductions at Fi Europe
Fi Europe recognizes that food producers are looking for more solutions and innovations to reduce salt and sugar in their products. To facilitate the search for innovative products specific for salt and sugar reduction, NutriMarketing and Leatherhead Research organize several tours throughout Fi Europe. Visitors can quickly and easily find salt and sugar solutions from providers, like Rousselot, Salt of the earth, Beneo, Cargill, Akzo Nobel, Lycored, Scelta, JBL and Palsgaard A/S by attending either the Innovation Tours or Discovery Tours.
Industry thought-leaders present on Salt and Sugar Reduction & Reformulation
At the Fi Europe conference, join the Salt Reduction and Reformulation sessions to gain greater insights on how to address the challenges in sodium reductions, reformulation while maintaining product taste and texture. Industry thought-leaders include Ms Kathy Groves, Head of Microscopy, Leatherhead Food Research, presenting novel ways of reducing salt using technology; Tereos will address the key challenges around reformulation. Mr Alex Woo, Managing Director at W2O Food Innovation will explore emerging plant-based sweeteners and sweetness modulators. Mr William Mitchell, President of the International Stevia Council, will address how to unlock the commercial potential of stevia. "This year stevia is close to tipping point in becoming a mass volume natural sweetening ingredient: the developments of the stevia industry & market are fully on track with ISC expectations. Stevia is earning a reputation as a high-quality natural complement to sugar. Already, roughly 4 billion consumers worldwide have access to stevia. Once approved in such countries as India, Pakistan, Bangladesh and Sri Lanka, 1.5 billion more people will have access. Finally F&B manufacturers as well as consumers are getting a better understanding of great tasting mainstream products with stevia".
For a full overview of the Fi Europe conference and the full expert interview with Mr William Mitchell, President at International Stevia Council please visit our website:
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