Fi Europe: Beneo addresses core formulation challenges to aid weight management reformulation

At Fi Europe 2025, Beneo demonstrated its technical capabilities in addressing the major formulation challenges faced by producers aiming to meet escalating consumer demand for nutritional profile improvement, particularly in the weight management space.

The company’s approach is centred on facilitating the dual goals of reducing sugar and increasing both protein and fibre without compromising taste, texture, or stability.

Weight management has evolved into a long-term lifestyle pursuit for many consumers, shifting focus from pure calorie counting to enhancing nutritional quality. As such, manufacturers are under pressure to reformulate existing products and launch new ones that support this goal through “protein in” and “sugar out” claims.

Sugar’s role in food is highly functional, providing not just sweetness but also essential bulking, texture, mouthfeel, and preservation properties. Replacing it is a complex technical challenge.

Beneo showcased how its portfolio provides solutions to these issues:

Texture and sweetness modulation in dairy: in a sugar-reduced vanilla custard sample, Beneo achieved a significant 30% sugar reduction while maintaining a creamy, smooth texture. This was accomplished using a sweetness-modulating solution based on short-chain fructooligosaccharides (scFOS) and flavourings with modifying properties (FMP).

The scFOS not only replaces the bulk of the removed sugar but also adds dietary fibre, allowing the product to jump from a Nutri-Score of C to B. This demonstrates how a multifunctional fibre can solve both texture loss and nutritional deficits associated with sugar removal.

Controlling glycaemic response and satiety: A ready-to-drink chocolate meal replacer uses the low-glycaemic carbohydrate Palatinose. Unlike conventional sugars, Palatinose provides balanced sweetness and a slower, reduced blood glucose response, directly supporting weight management efforts. Crucially, the ingredient is also scientifically proven to trigger a body’s natural GLP-1 release, aligning formulation with the current trends in satiety science and the new weight management landscape.

Beyond sugar reduction, Beneo highlighted the functional role of its plant-based proteins in developing satisfying, nutrient-dense products.

A high protein sandwich prototype featured bread with an excellent crumb structure, achieved through a blend of faba bean and rice proteins which provide a complete essential amino acid profile. Furthermore, faba bean protein concentrate was shown to contribute to texture in the savoury elements, specifically adding juiciness and elasticity to the plant-based cold cut, a common technical hurdle in meat alternative development.

Imen Ouerdiane, sales director EMEA at Beneo, noted: “GLP-1 drugs have redefined the weight management landscape, reshaping how consumers approach nutrition, satiety, and lifestyle choices. We have invested in production facilities to support manufacturers to meet these demands. Our functional ingredients are a perfect fit to achieve these goals, offering a versatile portfolio that allows for holistic, value-added solutions.”

By offering a versatile toolbox of plant proteins, prebiotic fibres like Orafti Inulin, and specialised carbohydrates, Beneo is positioning itself as a key enabler for manufacturers looking to navigate the technical complexities of creating sustainable, healthier food and drink options.