“We are pleased to announce that we, as the market leader for chicory root fiber, are the first ingredient manufacturer capable of producing organic inulin from chicory roots,” says Eric Neven, commercial managing director of BENEO Functional Fibers. “With global market volume in the thousands of metric tons 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 fiber, inulin, is a natural, non-GMO, clean label and clinically proven plant-based prebiotic fiber, which 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.

For further information on BENEO and its ingredients, please visit: www.beneo.com and www.beneonews.com or follow BENEO on Twitter: @_BENEO or LinkedIn: www.linkedin.com/company/beneo 

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 fiber’, ‘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 1000 people and has production units in Belgium, Chile, Germany and Italy.

www.BENEO.com