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Sugar Reduction in China: From Trend to Baseline Expectation
China’s shift towards sugar reduction is no longer a trend, it’s a baseline expectation. Driven by health awareness, policy targets, and label-conscious consumers, brands must now deliver lower-sugar products without compromising taste, texture, or cost. What does this mean for your next product launch?
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The history of BENEO’s Isomalt: How a bacterium led to the number one sugar replacer in hard boiled candies worldwide
Isomalt’s journey spans decades of scientific discovery, regulatory progress and application expertise. Explore how this sugar replacer evolved from an unexpected finding into a globally used ingredient in confectionery.
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Prebiotics: BENEO-Institute Expert Talk on Definition and Science
What truly defines a prebiotic? This expert discussion explores the ISAPP definition, the importance of selective utilisation and how regulatory frameworks shape communication around prebiotics.
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Twin-Screw Granulation in continuous manufacturing: why excipients matter more than ever
Twin-screw granulation is transforming continuous pharmaceutical manufacturing. Learn why excipient functionality, binder performance and powder flow are critical for stable processes, robust granule formation and patient-centric solid dosage formulations.
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BENEO’s global trends for 2026: How nutrition connects body, mind and everyday well-being
Nutrition in 2026 is becoming more personal, holistic and intentional. Discover the six key trends shaping food innovation – from mindful sweetness to personalised nutrition and smart weight wellness.
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Chicory Root Fiber in the US: Understanding Consumer Perceptions and Digestive Tolerance
Chicory root fiber is one of the most researched prebiotic fibers worldwide, yet in the US it is often discussed in relation to digestive tolerance. This article combines consumer research, market data and clinical evidence to explain where this perception comes from and how chicory root fiber can be positioned confidently as a natural, well-tolerated…
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Promoting the transition towards climate-resilient rice cultivation
BENEO partners with Rikolto and CarbonFarm to promote sustainable rice farming in Vietnam. The SRP-aligned project combines farmer training, digital monitoring and market access to support climate-resilient rice supply chains.
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Doing Business in India’s Evolving Nutrition Landscape
India’s nutrition and ingredients market is evolving rapidly. In this interview, Siddhant Waikar from SFA shares insights on consumer shifts, innovation trends and BENEO’s partnership approach.
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Sippable wellness: What makes a “prebiotic drink” actually prebiotic?
Discover what truly makes a drink prebiotic. In this interview with BENEO’s Renata Cassar, we explore the science behind chicory root fibres, the 3-gram rule, and why consumer interest in gut-friendly beverages is rising—especially as “proven prebiotics” gain global attention.
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Uncovering the power of faba bean protein
In this interview, BENEO’s Product Manager Functional Proteins, Fréderic Fernandes, explores the rising demand for plant-based proteins and the growing potential of faba bean ingredients—from nutrition and technical properties to sustainability and supply security.
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