Beneo’s technical business pillar unveiled
The technology centre is split into two entities with one in Offstein, Germany which will work on confectionary formulations and another in Tienen, Belgium which will take on dairy, baked goods and beverages.
Rudy Wouters, VP of the Technology Centre, said both consumer and market trends will inform R&D at both the facilities.
“Our focus is on health composition. We will be looking at sugar and fat reduction, fibre enrichment, texturizing, calorie reduction and clean labelling. But with a strong focus on added benefits for health claims, such as end products that are tooth friendly or hypoallergenic,” he told FN.
There will be a strong focus on the flavour, taste and texture of end products with sensory panels operating at each centre who also work closely with external institutes.
Innovative technical pillar of Beneo
“Innovation has many phases, and what we can do is contribute ideas and know-how on formulations,” Wouters said.
The new centres are also working with a number of big flavour houses and emulsifier experts to enhance application knowledge.
Close working relationships with customers and partners is a core focus, he added.
The new centre will provide the technical pillar to Beneo’s overall business, he continued, with the Beneo Institute representing its nutritional pillar.
“The centres will be closely linked to the Beneo Institute; there will be close cooperation,” he said.
For example with fat reduction in dairy, the Institute will advise on the levels of reduction to ensure a credible and legal health claim can be made and the technology centres will tackle the formulation side.
Driving the future
Beneo’s core business is centralised around five key application platforms: dairy, confectionary, baby food, beverages and baked goods and cereals.
Wouters said that within the next three years, Beneo is looking to expand this to six and branch out into new application areas, but it will involve building on current expertise.
