BENEO used ISM 2016 in Cologne, Germany, to showcase its new ISOMALT translucent gum coating technology. This innovative coating process enables chewing gum manufacturers to create attractive products that deliver translucence and shine, while they also maintain stability throughout product shelf life.

The new coating has been made possible by incorporating BENEO’s ISOMALT, the only sugar replacer that crystallizes translucently. This unique characteristic makes it the coating of choice for producers looking to create shiny pellets with innovative visual effects. For the first time ever, the new technology allows multi-colored gum centers to be coated in a crunchy and translucent way. Extraordinary colors, as well as added print and sparkle effects are also now possible and will remain visible throughout product shelf life.

BENEO’s unique ISOMALT translucent coating technology now offers new ways to create appealing gum products on existing production equipment. Gum coated with ISOMALT has a fine, delicate crunch, excellent flavor release and is not prone to chipping or cracking during production or transport.

“The chewing gum market is in need of fresh ideas to re-ignite sales and BENEO’s translucent coating technology now offers fantastic scope for new product innovation,” says Thomas Schmidt, marketing director at BENEO. “For the first time, multi-colored centers can be made visible, leading to new visual possibilities in the market that will create excitement for the consumer and manufacturer alike.”

Being the only sugar replacer derived from beet sugar, BENEO’s ISOMALT has a sugar-like, mild sweet taste. It has received EFSA (European Food Safety Authority) health claims for both its low glycemic and tooth friendly characteristics. Also, the US Food and Drug Administration (FDA) approved a dental health claim. Both are opening up further marketing opportunities for confectionery producers.

BENEO offers functional ingredients derived from chicory roots, beet sugar, rice and wheat. BENEO is the ideal partner to help improve a product in its nutritional and technological characteristics. Key nutritional benefits are ‘less fat’, ‘less sugar’, ‘less calories’, ‘added fibre’, ‘gluten-free’ and dairy alternatives as well as energy management, digestive, bone and dental health. Key technological benefits focus on taste and texture improvements. Through a unique chain of expertise, including the BENEO-Institute that provides decisive insights into nutrition science and legislation, and the BENEO-Technology Center that consults in application technology, BENEO actively supports customers in the development of more balanced and healthy food products.

BENEO is a division of the Südzucker Group, employs almost 900 people and has production units in Belgium, Chile, Germany and Italy.

www.BENEO.com