National Starch Food Innovation's pioneering cost saving bakery ingredient, N-Dulge FR starch, was celebrated at the Food ingrethents Excellence Awards 2009. Claiming the bakery innovation of the year prize and clinching the overall Most Innovative Food Ingrethent award, the cost saving ingrethent impressed the judges with its fat replacement potential and its performance in a range of baked goods. The panel of industry experts highlighted N-Dulge FR's ability to demonstrate and drive innovation....
44 FiE review NSFI Europe Scoops FiE Award BENEO-Group Launches National Starch Food Innovation’s pioneering cost saving bakery ingredient, New Initiative at FiE N-Dulge FR starch, was celebrated at the Food ingredients Excellence Awards The BENEO-Group announced the launch 2009. Claiming the bakery innovation of the year prize and clinching the overall of the BENEO-Institute at this year’s FiE. Most Innovative Food Ingredient award, the cost saving ingredient impressed Brought to life to fulfil BENEO’s aim of the judges with its fat replacement potential and its performance in a range of “Connecting Nutrition and Health,” the baked goods. The panel of industry experts highlighted N-Dulge FR’s ability to Institute has been established to provide demonstrate and drive innovation. The team responsible for developing and BENEO-Group’s customers and partners marketing the product were praised for their technical insight, consumer focus access to expertise from all three business and commitment to maximizing value for their customers. “We’re thrilled to have units; BENEO-Orafti, BENEO-Palatinit and won this prestigious award and that such a learned judgement panel has validated BENEO-Remy. Customers will benefit from the latest research in nutritional science and that N-Dulge FR is indeed a truly innovative solution,” said Mike O’Riordan, the advice regarding claims and other regulatory affairs topics, ranging from prebiotics to company’s European technical director. “By anticipating the future needs of our functional sugar to rice derivatives. Supporting a healthy lifestyle and a prevention-oriented customers, we were able to deliver a groundbreaking and cost-effective solution diet is the focus of the BENEO-Institute. The key nutritional topics that will form the basis for reducing saturated fat in baked products at the right time for the market.” of the BENEO-Institute’s work include weight management, digestive health, physical and N-Dulge FR is a starch-based solution that significantly reduces the cost of mental performance, the effects of a low glycemic diet in the context of healthy eating ingredients while enabling savings on warehousing and storage and improving and disease prevention, as well as dental health. Working with an international network production efficiency. It increases shelf-life and offers excellent batch-to-batch of scientists from various universities, research institutes and food industry partners, the consistency, reducing wastage and increasing value to manufacturers. The BENEO-Group will draw from long-term experience to create a sound scientific basis, ingredient mimics the role that butter, margarine or bakery fats play in a cake promote innovation in health and nutrition and highlight the added value that functional recipe (high ratio or pound cake type). The result is the opportunity to cut the fat ingredients provide to consumers. The new BENEO-Institute will consist of three teams of and saturated fat content of pound cakes by two thirds, while reducing the calorie specialists selected from the life science, nutrition communication and legislation/regulatory content by 25% (www.foodinnovation.com). affairs divisions, supported by further internal experts including food technologists or chemists and experts from the BENEO-Institute global network. Yves Servotte, BENEO-Group Executive Board Member, said: “We’re delighted to be Brain Health Breakthrough for Neptune unveiling the BENEO-Institute at this year’s Food ingredients Europe exhibition. By bringing Neptune Technologies & Bioressources Inc. (www.neptunebiotech.com) has together and building on our existing network of highly regarded scientific and academic announced the results of preclinical research performed by NeuroCode AG (Wetzlar, contacts within food and life science, the BENEO-Institute represents an exciting new Germany), a team of recognized experts dedicated to the specific profiling of active phase for the group. Our customers and partners will benefit from the research being pharmaceutical ingredients using the electroencephalographic (EEG) power spectra of done into functional ingredients and the increasing detailed knowledge about these conscious free moving rats. The objectives of the trial were to determine the nature and ingredients. The transformation of this knowledge into dossiers for the substantiation extent of the effect of a new medical food candidate, NKPL, on the electrical activity of claims and the interpretation of regulatory challenges will add value and, ultimately, of the brain and to characterize the EEG effects in relation to standard central nervous improve the efficiency of the development of new products.” The BENEO-Institute will system (CNS) drugs. At the lowest daily dose of 250 mg, NKPL showed a significant act as an advisory body for customers and partners for the entire product development effect strongly resembling the activity of methylphenidate or Ritalin, a drug recognized process, from ingredient approval, nutritional composition, physiological effects to as the gold standard for the treatment of Attention Deficit Hyperactivity Disorder (ADHD). communication and labelling questions (www.BENEO-Instit
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