new perspectives into sugar reduction in bakery · new perspectives into sugar reduction in bakery...
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16055p-DCS-IBIE Sugar reduction bakery 9132016
New perspectives into sugar
reduction in bakery
Andy Estal
Technical Director North America
Denisse Colindres, MSc.
Manager Nutrition Communication North America
October 8, 2016 IBIE- Las Vegas
© 2016 BENEO
Agenda
2
PART 1
• The environment: baking industry and the market
• Blood sugar management- does it really matter?
• How can the bakery industry help? Chicory root fibers and other low
glycemic carbohydrates
PART 2
• Why can Orafti® Fibers replace sugar?
• Why can ISOMALT replace sugar?
• Why can Palatinose™ replace sugar
© 2016 BENEO
Baking industry can do a lot to help Americans eat
better…
3Data Source: What We Eat in America, NHANES 2007-2010 for average intakes by
age-sex group
“Major sources of
added sugars is snacks
and sweets, which
includes cakes,
pies, cookies,
brownies,
doughnuts, sweet
rolls and pastries; dairy desserts such as
ice cream, other frozen
desserts, and puddings;
candies; sugars; jams;
syrups; and sweet
toppings”
75% of
intake of
all added
sugars
- Dietary Guidelines for Americans 2015-2020
© 2016 BENEO
A shift is needed to reduce consumption of added
sugars…
4Data Source: What We Eat in America (WWEIA) Food Category analyses for the 2015 Dietary Guidelines Advisory Committee. Estimates based on
day 1 dietary recalls from WWEIA, NHANES 2009-2010.
Figure from the Dietary
Guidelines for Americans
2015-2020
© 2016 BENEO
The blueberry muffin
5
The nutritional relevance of sweet bakery products in our diet?
Lets assume you eat one muffin for breakfast everyday (30 days):
USDA Food Composition Databases
Software developed by the National Agricultural Library v.3.4.2 2016-09-19
~ 113g
~36g
of sugars ~
2 lbs. of
sugars in
a month!29 lbs. of sugars in
a year!
Replacing the sugars in
this muffin will already
have a significant
metabolic effect in a day
9 Teaspoons of
sugar
© 2016 BENEO
Trends Overview: 2016
Julian Mellentin, 2015. 10 Key Trends in Food, Nutrition & Health 2016
© 2016 BENEO
New perspectives into sugar reduction…
• Still a big concern
• Natural
• Less sweet
Julian Mellentin, 2015. 10 Key Trends in Food, Nutrition & Health 2016
© 2016 BENEO
Packaged foods
Sodium/salt
Monk fruit
Sugars in general
Saturated fats
Sucralose
Aspartame
Sucrose
Acesulfame potassium
Fructose
Artificial flavors
Preservatives
Artificial colors
High fructose corn syrup
GMOs
MSG
Added sugars
5 out of 10 Americans are trying to limit or avoid
sugars
To what extent do you try to consume or avoid the following?
% Try to
limit or
avoid
2016 n=1,003; Arrows indicate significant (.95 level)
differences vs. 2015.
NEW
NEW
NEW
NEW
% Try to
consume
Source: Food & Health Survey “Food Decision 2016”, International Food Information Council Foundation, conducted March 2016
© 2016 BENEO
Consumers understand the link
between sugar & health conditions
Source: International Food Information Council Foundation, consumer survey (2014), USBENEO s European fibre research (2012), 1.000 consumers representative to age, gender, region
Q: Which of the following, if any, are reasons why you consider the sugar
content of the foods and beverages you buy? (select all that apply)
Reasons for checking sugar content
© 2016 BENEO
Risk factors for Non-Communicable Diseases
Diet plays a key role
Source: World Health Statistics 2012. Link: http://www.who.int/nmh/publications/ncd_report_chapter1.pdf
Most risk factors are preventable!
The diet plays a major role!
Raised blood glucose is the No 3
mortality risk factor worldwide!
12
© 2016 BENEO
The diabetes waveDiabetes mellitus continues to dramatically increase
Sources: International Diabetes Federation, IDF Diabetes Atlas 7th Edition 2015; http://www.diabetesatlas.org/ (13Apr2016); http://www.who.int/diabetes/globa-report (13Apr2016);
World Health Organization (2015) Fact Sheet N. 311, http://www.who.int/mediacentre/factsheets/fs311/en
Note: all numbers refer to adult population; worldwide
2015 44.3 m2040 60.5 m
2015 59.8 m2040 71.1 m
2015153.2 m2040214.8 m
201514.2 m204034.2 m
201535.4 m204072.1 m
201578.3 m2040140.2 m
2015 29.6 m2040 48.8 m
overweight
1.9 bn39%
obese600 m13%
Diabetes mellitus2015: 415m people (8.8% population)
2040: 642m people (10.4% population)
Impaired glucose tolerance (IGT)2015: 318m people (6.7% population)
2040: 481m people (7.8% population)
Overweight and obesity Overweight: 1.9bn people (39% population)
Obese: 600m people (13% population)all numbers refer to adult population
© 2016 BENEO
Alarming figures for North America and the
Caribbean region
• 1 in 8 adults in North America and the Caribbean Region has diabetes
• Top 3 countries for number of people with diabetes (20-79 years) are
• USA (29.3 million)
• Mexico (11.5 million)
• Canada (2.5 million)
14International Diabetes Federation, IDF Diabetes Atlas 7th Edition 2015
http://www.diabetesatlas.org/ (13Apr2016)
43 Million people
NYC x 5
© 2016 BENEO
Food constituents and their effect on blood sugar
Starch
Blood Sugar
Sugar Fibre Protein Fat
Direct effect on blood glucose (starch & sugar)
Indirect effect on blood glucose (fiber)
Starch
Sugar Fiber
Micro-
nutrients
May affect glycemic properties (protein, fat & others)
Protein Fat
Others
16
© 2016 BENEO
Carbohydrate quality matters
Carbohydrates
• Represent largest group of nutrients in our diet
• Directly affect blood glucose levels as function of their digestion
absorption properties
A modern diet leads to high blood glucose levels over the day,
as most carbohydrate-based foods are medium to high glycemic.
17
© 2016 BENEO
Health benefits of reduced glycemia:
Outcome of a Scientific Consensus Summit
The scientific consensus statement says that
• Reducing postprandial glycemic response is recognized as
• beneficial physiological effect
• There is convincing evidence that diets low in GI/GL
• improve glycemic control in people with type 2 and type 1 diabetes
• reduce the risk of type 2 diabetes
• reduce the risk of coronary heart disease
• There is probable evidence that diets low in GI/GL
• reduce total body fat mass and support body weight management
Augustin LS et al (2015) Nutr Metab Cardiovasc Dis 25(9):795-815.
Link: http://www.nmcd-journal.com/article/S0939-4753(15)00127-1/abstract
Glycaemic Index, Glycaemic Load and Glycaemic Response: An International Scientific Consensus Summit
June 6-7, 2013 - Stresa (Milan), Italy
Scientific Consensus Committee
Chairs:
• David J.A. Jenkins (University of Toronto)
• Walter C. Willett (Harvard School of Public Health)
Members:
Additional 18 key academics of the GI and GL research field
18
© 2016 BENEO
The regulatory environment is ready…
Structure Function claims related to “reduced glycemic
response” and “blood glucose”
Positive EFSA opinion on Non-digestible carbohydrates like
Oligofructose and Inulin & Lower Blood Glucose Rise, 2014
Positive EFSA opinion and approved claim for Isomaltulose*
and the reduction of postprandial glycemic responses, 2012
* Isomaltulose = generic name for Palatinose™
OJ L 136, 25.5.2012 (http://eur-lex.europa.eu/LexUriServ/LexUriServ.do?uri=OJ:L:2012:136:0001:0040:EN:PDF)
EFSA NDA Panel (EFSA Panel on Dietetic Products, Nutrition and Allergies), 2014. Scientific Opinion on the substantiation of a health claim related to non-digestible
carbohydrates and reduction of post-prandial glycaemic responses pursuant to Article 13(5) of Regulation (EC) No 1924/2006. EFSA Journal 2014;12(1):3513;
available at: http://www.efsa.europa.eu/sites/default/files/scientific_output/files/main_documents/3513.pdf
© 2016 BENEO
Recap
• The Baking industry can do a lot to help Americans eat better;
• 75% of all the added sugars intake is coming from sweet bakery applications, dairy
desserts and confectionery items
• More than 5 out of 10 consumers try to limit sugar yet are open to new forms of
sweetness and also to less sweet products
• Naturalness is another important attribute to classify a good carbohydrate. Consumers
believe that natural sourced carbohydrates are better for them.
• Consumers understand the link between consumption of sugar and their health.
• Blood sugar matters: diet plays a key role to prevent and manage NCDs
• Carbohydrate quality matters!
• Scientific consensus recognizes that reducing postprandial glycemic response is a
beneficial physiological effect
• Regulatory environment is ready.
21
© 2016 BENEO
23
Carbohydrate
QUANTITY
consumed with
the food
“Food matrix”
influencing the BGR
of carbohydrate-based
foods
Options:
Sugars/starches replacement by dietary fiber
Replacing available carbohydrates by
partially or non-available carbohydrates
Reduction of glucose supply
Options:
Smart choice of low glycemic alternatives
Reducing the blood glucose
response of available carbohydrates
Modification of glucose supply
Carbohydrate
QUALITY
i.e. carbohydrate type
and physiol. properties
BENEO options to ...
reduce blood sugar response of foods
© 2016 BENEO
24
Options:
Smart choice of low glycemic alternatives
Reducing the blood glucose
response of available carbohydrates
Modification of glucose supply
BENEO solutions to reduce blood sugar response of foods
Carbohydrate
QUANTITY
consumed with
the food
“Food matrix”
influencing the BGR
of carbohydrate-based
foods
Carbohydrate
QUALITY
i.e. carbohydrate type
and physiol. properties
in blood sugarmanagement
Replacing sugars or starches
by dietary fibers
BENEO Inulin and Oligofructose
Reduction of glucose supply
© 2016 BENEO
25
Introducing the chicory root fibers:
Inulin & Oligofructose
Chicory roots
(15-17% inulin)
© 2016 BENEO
26
Digestibility is keyAs reflected in the blood glucose response
Small intestine
• No digestion by human enzymes
• No glucose release (non-glycaemic)
Large intestine
• Selected fermentation by the colonic
microbiota, stimulation in particular of
microbes considered as representative of
a healthy microbiota
• Less calories (max. 2 kcal/g)
Inulin and oligofructose are
non-digestible carbohydrates
© 2016 BENEO
28
Reducing the blood glucose response of sugar-containing foods with inulin and oligofructose
© 2016 BENEO
Reduction of BGR by replacement with
chicory root fibers: Scientific substantiation
The effect of sugar replacement with chicory root fibres
on blood glucose response (and insulin) has been investigated in
• 6 studies with in total 9 trial (= 9 comparisons)
• 125 adults in total (male and female, normal weight to overweight)
• replacement of 20% to 99.5% sugars by chicory fibers
• different product applications
All studies show a reduced blood glucose response with chicory fibers
BGR: Blood Glucose Response 29
© 2016 BENEO
30
Science review confirms reducing effect of
prebiotic chicory fibers on glycemia
Significantly (p<0.05) reduced postprandial glucose and insulin
concentrations with chicory fiber supplementation.
Source: Kellow et al. (2013) Br J Nutr. 111(07): 1147-1161
© 2016 BENEO
Chicory Root Fibers
Positioning of consumer products
Sugar out
Fibre in
Lower blood glucose
31
© 2016 BENEO
BENEO solutions to reduce
blood sugar response of foods
Options:
Sugars/starches replacement by dietary fiber
Replacing available carbohydrates by
partially or non-available carbohydrates
Reduction of glucose supply
Reducing the blood glucose
response of available carbohydrates by
a low glycemic alternative, Palatinose™
Modification of glucose supply
in blood glucose management
Carbohydrate
QUANTITY
consumed with
the food
“Food matrix”
influencing the BGR
of carbohydrate-based
foods
Carbohydrate
QUALITY
i.e. carbohydrate type
and physiol. properties
32
© 2016 BENEO
Introducing Palatinose™- a unique innovative
carbohydrate
• Like sucrose composed of glucose and fructose
• A natural constituent of honey
• Produced via rearrangement of sucrose
Palatinose™ is a “slow release” carbohydrate:
It supplies the body with the full carbohydrate energy
in a slower, more balanced way and over a longer period of
time than conventional carbohydrates.
33
The 1,6 linkage
between fructose and
glucose in
Palatinose™ has a
much higher stability
than the 1,2 linkage
of fructose and
glucose in sucrose
© 2016 BENEO
Digestibility is key
Palatinose™ in the small intestine
Small intestine
• Slow yet complete digestion by human
enzymes and subsequent absorption
• Slow glucose release (low glycemic)
• Full calories (4 kcal/g)
Large intestine
• Not relevant (fully digestible
carbohydrate!)
Palatinose™ is a fully digestible
“slow release" carbohydrate
34
© 2016 BENEO
-0,5
0
0,5
1
1,5
2
2,5
3
0 30 60 90 120
Blood glucose response to Palatinose™ in comparison to other carbohydrates in healthy adults.
The curves are generated from different studies and represent the response to 50g oral carbohydrate in drinks solution (Livesey)
Difference in blood
glucose (mmol/L)SucrosePalatinose™
Time (min.)
With Palatinose™: little increase
in blood glucose level slower
and lower rise
With Palatinose™: no substantial
drop of blood glucose level below
the base line more balanced
With Palatinose™: prolonged
energy release in the form of
glucose sustained
Palatinose™ - balanced and sustained energy
release in form of glucose
35
© 2016 BENEO
Blood glucose response of Palatinose™
• BENEO Institute has carried out
• >30 human trials in the last 5-10 years
• in worldwide leading test centres
• Studies included
• >250 adults (male and female)
• also children
• Body weight: normal to overweight/obese
• Glucose tolerance: normal and impaired (incl T1DM, T2DM)
• Intake quantities between 10 - 75 g
• Various test products, e.g.
• flavoured drinks (soda-type)
• sports beverages, fruit juice-type beverages
• dairy and soy drinks
• solid foods (cookies, sweets…)
36
© 2016 BENEO
Low glycaemic properties confirmed
in over 30 human trials with Palatinose™
37
Consistent findings with Palatinose™
• LOWER blood glucose response
• LOWER insulin response
© 2016 BENEO
Palatinose™
Positioning of consumer products
The “better” sugar
Slow release
Lower blood glucose
38
© 2016 BENEO
39
Smart choice of low glycemic alternatives
Reducing the blood glucose
response of available carbohydrates
Modification of glucose supply
BENEO options to reduceblood sugar response of foods
Carbohydrate
QUANTITY
consumed with
the food
“Food matrix”
influencing the BGR
of carbohydrate-based
foods
Carbohydrate
QUALITY
i.e. carbohydrate type
and physiol. properties
in blood glucosemanagement
Replacing sugars by sugar alcohols
(polyols)
BENEO Isomalt
Reduction of glucose supply
© 2016 BENEO
40
Introducing Isomalt
• Physiological benefits:
• Low digestible (fibre-like)
• Very low effect on blood glucose and insulin levels
• Half the calories of sugar
• Tooth-friendly
The only sugar alcohol (polyol) made from beet sugar
Main application as nutritive or bulk sweetener in sugar-free confectionery
and other foods, often in combination with intense sweeteners*
© 2016 BENEO
41
Digestibility is keyAs reflected in the blood glucose response
Small intestine
• Very limited digestion and absorption
• Hardly any glucose release
(very low glycemic)
Large intestine
• Fermentation by the colon microbiota
• Less calories (scientific value: 2 kcal/g)
Isomalt is a low-digestible carbohydrate
© 2016 BENEO
42
Isomalt is very low glycemic
Source: Sydney University’s Glycaemic Index Research Service (SUGiRS), 2002.
© 2016 BENEO
44
Communication of a reduced blood glucose response -PALATINOSE™ - CHICORY FIBRES - ISOMALT
EU: Positive EFSA opinion and approved claim
USA: Structure/function claims such as
“lower effect on blood glucose level”
“avoids large variations in blood sugar levels”
© 2016 BENEO
45
Long term solutions for your health
Slow/low/no
absorption
&
lower rise of
blood glucose
Health benefits associated
with a reduced glycemic
response:
• Reduced insulin demand
• Improved blood glucose
control
• Reduced blood lipid
levels
• …
Factors in the support of
health, prevention and
management of diseases
like:
• Overweight and obesity
• Diabetes
• Coronary heart disease
• …
© 2016 BENEO
Conclusions
• Reducing the glycemic impact of the diet is a valid nutritional objective
• ...considering the increasing prevalence of overweight, obesity and related
carbohydrate and lipid metabolism disorders
• ... the still under-acknowledged role of carbohydrates and their physiological
properties in health on the other hand
• An increased availability of foods with low or reduced glycemic properties
will eventually benefit consumer and his options for healthy food choices.
• Food industry has many options available already today to influence the
glycemic properties of food and thus the complete diet
• Using well characterized and scientifically substantiated
alternative carbohydrate ingredients is one of them
• Challenges exist:• Increase awareness of healthy carbohydrate choices in the public
• Find suitable ways to communicate these benefits to the consumer
46
47
Overview
• Why can Orafti® Fibers replace
sugar?
• Applications & Example
• Why can ISOMALT replace
sugar?
• Applications & Example
• Why can Palatinose™ replace
sugar
• Applications & Example
48
INULIN SOURCE
The root consists of
17% inulin
SALAD
Inulin naturally occurs in many other
foods – but chicory has one of the
highest %
Chicory – a remarkable plant!
49
• Sugar like physical properties
• Molecular structure !
• High solubility
• Bulk properties – contributes to dry matter (body, palatability)
Why can Orafti® Fibers replace sugar?
0
20
40
60
20 40 60 80
So
lub
ilit
y (
g%
g)
Temperature (°C)
Orafti®HSI
Orafti®GR
Orafti®HP
Orafti®HPX
Orafti® Oligofructose solubility
over 80% w/w at 20°C
50
• Sugar like physical properties
• Molecular structure !
• High solubility
• Bulk properties – contributes to dry matter (body, palatability)
• Sugar like sensorial properties
• Moderate sweetness
• Well-balanced, round flavor
• Sweetness profile similar to sucrose
• Well balanced fruit flavor release
• Masking aftertaste of intense sweeteners - improvement of taste profile (more
sugar-like sweetness)
Why can Orafti® Fibers replace sugar?
51
Sweetness of Orafti® Fibers
SWEETNESS(10% AQUEOUS SOLUTION)
Sugar
Orafti® L60
Orafti® L90
Orafti® P95
Orafti® Synergy1
Orafti®ST, GR, ST-Gel
Orafti®HP, HPX, FTX
Orafti®HSI
100%
65%
50%
30%
25%
10%
0%
30%
Less sweet than sugar
Neutral flavor without aftertaste or off-flavor
52
Sweetness profile similar to sugar
Inulin & Oligofructose have a
Well-balanced, round flavour
Sweetness profile similar to sucrose
Synergy with HIS
Masking aftertaste of HIS
Similar profile to sugar
intensity
time
Acesulfame-K
Saccharose
Aspartame
Oligofructose
53
• Sugar like physical properties
• Molecular structure !
• High solubility
• Bulk properties – contributes to dry matter (body, palatability)
• Sugar like sensorial properties
• Moderate sweetness
• Well-balanced, round flavor
• Sweetness profile similar to sucrose
• Well balanced fruit flavor release
• Masking aftertaste of intense sweeteners - improvement of taste profile (more
sugar-like sweetness)
• Nutritional technical
• Sugar out, fiber in
Why can Orafti® Fibers replace sugar?
54
Bakery Applications
• Cookies
• Cakes
• Muffins
• Fat based fillings
• Fruit fillings
55
Application Example - Cookies
• Similar dough behavior
Slightly Softer & More Moist
• Similar Cookie hardness & size
• Slightly darker
Maillard reaction
• Pleasant taste, slightly less sweet
• Health Benefits
Sugar Reduction
Fiber Enrichment
Reduced Blood Glucose Response
56
Sugar reduced Shortbread Cookie
Ingredients (%) REF Orafti®L90 Orafti®P95 Orafti®HSI
Orafti®HSI - - - 5.4
Orafti®P95 - - 5.2 -
Orafti®L90 - 7.4 - -
Remyline AX FG P 3.0 3.0 3.0 3.0
Shortening 24.2 24.2 24.2 24.2
Sugar 15.8 10.0 10.5 10.4
Vanilla flavour 0.1 0.1 0.1 0.1
Salt 0.3 0.3 0.3 0.3
Eggs 7.6 7.6 7.6 7.6
Water 2.0 1.0 3.5 4.0
Flour 46.5 45.9 45 44.5
Sodium bicarbonate (*) 0.2 0.2 0.2 0.2
SAPP 28 (*) 0.3 0.3 0.3 0.3
• Reduced sugar
• good source of fiber
(*) Büdenheim
57
Market examples
Bahlsen, Germany
Sugar reduced (30%) sweet cookies
With Oligofructose
Nutrition & Santé, France
Sugar reduced (71%) sweet cookies
With Oligofructose
Ideal, Turkey
Sugar free cookies
With Oligofructose
Laima, Latvia
Healthy cookies
With Inulin
59
At a glance:
The Key Benefits of ISOMALT
Pure, sugar-like taste
Kind to teeth and preventing cavities
and plaque
Only half the calories of sugar
Very low glycemic and hardly affecting
blood sugar and insulin levels
Not sticky, therefore requiring less
packaging
Enhancing fine and subtle
flavors with pleasant sweetness
60
Sugar replacement - ISOMALT
• 1 to 1 sugar replacement w/o major impact on process or recipe
• Solubility
- ISOMALT ST (24,5% at 20°C)
- ISOMALT GS (41,6% at 20°C)
• Color
- no reducing capacity no Maillard reaction
- reduced caramelization
• Low hygroscopicity
- improved crunchiness/hardness
- excellent shelf-life
• Excellent appearance
- regular shape and smooth surface
• Natural mild sweet taste
- no after taste and no cooling effect
Sugar
ISOMALT Intense Sweetener*
* In some countries the use of intense sweeteners in baked goods is only permitted in diabetic products.
61
Sugar replacement - ISOMALT
ISOMALT GS
• Sponge cake
• Muffins
• Baking stable fruit filling
• Glazing
ISOMALT ST
• Short pastry and shortbread
(e.g. cookies)
• Puff pastry (e.g. croissants)
• Wafers
• Yeast dough
• Baking mixes
62
No added sugar in fat-based fillingPrototype recipes
INGREDIENTS
(%w/w)
Vanilla filling Chocolate filling
ISOMALT ST-PF 50.58 48.08
Vegetable fat 1) 45.30 42.68
Cocoa powder
(low fat)
- 5.77
Egg white powder 3.06 2.88
Lecithin 0.36 0.34
Salt 0.10 0.10
Flavor (vanillin) 0.05 0.05
Aspartame 0.05 0.05
Acesulphame K 0.05 0.05
Total 100.00 100.00Crunchy cookie
Key advantages:
• No added sugar
• Good mouthfeel & taste
1) Hydrogenated coconut fat
64
Palatinose™ in bakery applications
• Like sucrose composed of glucose and fructose
• A natural constituent of honey
• Produced via rearrangement of sucrose
• Generic name: isomaltulose
• The only tot friendly sugar
Palatinose™ is a “slow release” carbohydrate:
It supplies the body with the full carbohydrate energy
in a slower, more balanced way and over a longer period of
time than conventional carbohydrates.
65
Bakery Applications - Palatinose™
• Cookies
• Cakes
• Muffins
• Fat based fillings
• Fruit fillings
66
INGREDIENTS (%w/w) Reference Test recipe
Biscuit flour 46.5 45.5
Shortening 24.2 24.2
Sucrose 15.8 10.8
Eggs 7.6 7.6
Palatinose™ PST-N - 5.0
Remyline AX FG P 3.0 4.0
Water 2.0 2.0
Sodium bicarbonate1) 0.2 0.2
Leavening acid 2) 0.3 0.3
Salt 0.3 0.3
Vanilla flavor 0.1 0.1
Total 100.0 100.0
Crunchy cookie
Palatinose™ in CookiesShortbread cookie
(*) Depending on local legislation1) BICAR ® FCC, Solvay; 2) SAPP 28 Levall ® AR, Büdenheim
Key advantages:
• 30% replacement of sugars
by Palatinose™
• Reduced blood glucose
response claim (*)
• Remyline AX FG P to
reduce breakage of cookies
67
PalatinoseTM in CookiesMarket Examples
Van Delft, Netherlands/Belgium:
granola cookies with isomaltulose
Mondelez, EU: soft breakfast biscuits
with isomaltulose & inulin
DISCLAIMER: The information contained in this document is the description of the product as it is publicly available. This document contains no confidential information obtained from the producing
company. By showing products containing functional ingredients in this document, BENEO does not imply that the product contains BENEO functional ingredients.