Sugar substitution in a natural way

ProSweets 2015, Cologne

Michiel Pronk

Agenda

• Introduction Sensus

• Natural ingrediënts Frutafit® inulin and Frutalose® oligofructose

• Clean label opportunities

• Developing sugar reduced products with inulin or oligofructose

• Glycemic response,

Applying for a health claim in the EU for low glycemic response

• Taste the products!

Sensus today: within the Cosun organisation

• Part of Royal Cosun Cooperative

– Net turnover: 2,2 billion EUR/year

– 3500 people

• Sensus established in 1995

• 2 plants in Roosendaal and Zwolle (NL)

• 130 employees

• R&D with Cosun Food Technology Centre

Inulin and oligofructose

• β-(2,1)-linked fructans mostly with terminal glucose

• Widely occurring carbohydrate as a reserve food for

plants in root or tuber e.g.:

• Source Inulin content Chicory 15 – 20 %

Wheat 1 – 6 %

Garlic 9 – 11 %

Onion 2 – 6 %

Leek 3 – 10 %

Banana 0.1 – 0.3 %

Jer. Artichoke 16 – 20 %

Inula helenium ± 11 %

• Common in food: ingredient

O

O

OH

O

OH

CH2OH

HO

OH

HO

HOH2C

CH2

O

n

O

OH

OH

HOH2C

CH2OH

Inulin & oligofructose

What is inulin?

• A polydisperse mixture of linear chains

of fructose units: DP2 to DP60.

• Coupled by means of ß (2-1) bond

• Mostly one terminal glucose-unit (GFn):

What is oligofructose?

• A polydisperse mixture of linear chains of

fructose units: DP2 to DP10

• Coupled by means of ß (2-1) bond

• Obtained from inulin by enzymatic partial

hydrolysis:

Sensus product portfolio

1 OF = Oligofructose. 2 The sweetness of Frutafit® and Frutalose® is compared to the sweetness of a sucrose solution

of the same concentration.

Product name Inulin/OF1

content on d.m. Sweetness2 DP range Description

Po

wd

er

Frutafit® HD, IQ ≥ 90% 10% 3-60 Native inulin

Frutafit® CLR ≥ 85% 30% 3-45 Inulin with high solubility

Frutafit® TEX! ≥ 99.5% 0% 10-60 Inulin with excellent texturizing

properties

Frutalose® OFP ≥ 90% 40% 2-9 Oligofructose powder, high in fibre

Syru

p Frutalose® L85 ≥85% 50% 2-9 Oligofructose, high in sweetness

Frutalose® L92 ≥ 90% 40% 2-9 Oligofructose, high in fibre

Key Trends in Food, Nutrition & Health 2015

1. Naturally functional

2. Snackification

3. Weight Wellness

4. Protein

5. Good carbs, bad carbs

6. Dairy 2.0

7. Free-from

8. Sugar – the new dietary demon?

9. A long, slow death for low fat?

10.Digestive wellness

Source: New Nutrition Business Dec. 2014

Inulin can play

a role in most

of the trends

Most appealing name of the ingredient

8

There is a clear preference for ‘Chicory root fiber’ when asked which name of the ingredient people find

most appealing

There are no significant difference between men and woman, or between the age groups

Which of the following names of the ingredient do you find most appealing?

Sensus Consumer Survey USA 2014

Inulin

Oligofructose

Polyfructose

FOS

Dietary fiber

Chicory root fiber

Cereal bar,

oligofructose

Biscuits,

inulin

Chocolate sprinkles,

vegetable fiber (oligofructose)

Labeling examples

Cereal bar,

chicory root extract

Liquorice

oligofructose

Gummies,

Chicory root fiber

Chocolate,

inulin

Frutafit® and Frutalose® as sugar replacer

• Low caloric value, low caloric bulking agent

• Some sweetness, up to 50%

• Combines well with High Intensity Sweeteners

Mask off and after taste

Synergistic effects

• Easy to use

• Different types for each application

• Low glycemic response

Taste optimisation with inulin

Stevia

- High Intensity Sweetener

- Natural origin

- Non-caloric

- Expensive

- Increase market introductions

- Bitter/liquorice after taste

- Our clients need help

0,0

200,0

400,0

600,0

800,0

1.000,0

1.200,0

1.400,0

1.600,0

2006 2007 2008 2009 2010 2011 2012 2013 2014

Sugar

- The sweetness standard

- Natural origin

- Caloric

- Cheap

Inulin

- Slightly sweet

- Natural origin

- Low caloric

- Relatively expensive

Synergy expected on Stevia taste profile

No added sugar dark chocolate

% (w/w) Reference No added sugar I No added sugar II

Cocoa mass

Cocoa butter

40

12

40

12

40

12

Sugar 47.6 - -

Soy lecithin 0.4 0.6 0.6

Frutalose® - 47.3 47.3

Stevia - - 0.06

g/100g Reference No added sugar

Fat (g) 34.2 34.2

Protein(g) 4.6 4.6

Carbohydrates(g)

- of which sugars(g)

49.9

47.7

9.16

7

Fibres (g) 7.4 46.4

Energy (kcal) 540.4 455.6

No added sugar caramel tablet

%(w/w) Reference No added sugar

Frutalose® L92

- 51.1

Glucose syrup 33.94 -

Condensed milk 25.14 25.14

Sucrose 11.3 -

Water 14.22 8.38

Fat 14.66 14.66

Salt 0.47 0.47

Lecithin 0.25 0.25

Cream vanilla flavor 0.02 0.02

Sugar reduced muffin: recipe

%w/w Reference Sugar reduced

Vanilla Chocolate With OFP With L92

Flour 24.3 22.4 24.3 24.3

Granulated sugar 20.0 20.0 7.9 7.9

Sunflower oil 18.8 18.8 18.8 18.8

Water 25.3 25.3 25.3 21.3

Frutalose® L92 - - -- 16.2

Frutalose® OFP -- -- 12.1 --

Cocoa powder -- 1.9 -- --

Whole egg powder 3.9 3.9 3.9 4.0

Dried corn syrup 1.1 1.1 1.1 1.1

Sorbitol powder 2.7 2.7 2.7 2.7

Skimmed milk

powder 1.2 1.2 1.2 1.2

Baking powder 1.1 1.1 1.1 1.1

Salt 0.09 0.09 0.09 0.09

Xanthan gum 0.06 0.06 0.06 0.06

K-Sorbate 0.2 0.2 0.2 0.2

Emulsifier 0.48 0.48 0.48 0.48

Flavor 0.68 0.68 0.68 0.68

60 % sugar reduction

Glycemic response: what is it?

Consumption of digestible carbohydrates like sugar leads to an

increase in blood glucose levels: the glycemic response.

This also leads to secretion of the hormone insulin which signals the

cells to take up the glucose: blood glucose levels return to baseline

Glycemic effects of inulin

0

2

4

6

8

10

0 40 80 120Time (min)

Glu

cose (

mm

ol/L

)

Glucose

Inulin or oligofructose

Sensus data (Meyer, 2007)

EFSA positive opinion on glycemic response claim

• Positive EFSA opinions on low GR ingredients during Article 13.1 procedure

leading to authorized lowering GR claims for

polyols, polydextrose, pectins, oat or barley fibre

• Inulin and oligofructose as a sugar replacer to lower postprandial glycemic

response

– Article 13.5 claim: based on new and proprietary evidence

Claim wording from EFSA:

“Consumption of foods/drinks containing non-digestible carbohydrates

instead of sugars induces a lower blood glucose rise after meals

compared to sugar-containing foods/drinks”

• European Commission (Claims Committee1) has to formulate/approve wording

of the claim, conditions of use

– Authorisation procedure is in progress

Sugar replacement and the consumer (UK)

Sensus research

56 % of the people care

about their sugar intake

Development Inulin based Low/no/red Chocolate Confectionery by Sub-segment

0

10

20

30

40

50

60

70

Chocolate Tablets Non-Individually WrappedChocolate Pieces

Chocolate Countlines Seasonal Chocolate

Inu

lin

as %

of

tota

l N

PL

wit

h lo

w/n

o/r

ed

su

gar

cla

im

European New Chocolate Confectionery Launches with Low/no/red Sugar Claim containing Inulin

2013 2014

Source: Mintel GNPD, January 2015.

25% of chocolate launches in Europe in 2014 with low/no/reduced sugar claim contain inulin!

Conclusions

• Frutafit® inulin and Frutalose® oligofructose are very suitable ingredients

in the development of sugar reduced food products

• Such products can be marketed with nutrition claims, but now* also with

an authorized health claim in the EU to reduce the glycemic response

• Additional benefits are:

- low caloric value,

- dietary fibre enrichment,

- an ingredient which makes sugar substitution possible on

a natural way!

*: authorization pending

“Taste the products! “

Please visit our stand at the newcomer area and taste yourself!

Let’s get in dialogue and inspire each other!

Please contact me via michiel.pronk@sensus.nl

E051 Halle 10.1