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Swedish Government supports Baltic research.

Bayn Europe and Barentz have launched a stevia research project aimed at developing the use of stevia dietary fibre blends as a substitute for chemical sweeteners in the Baltic region. The project is supported by the Swedish Government due to its positive effects on the environment and public health in a prioritized region.

Blends with stevia, a non-chemical sweetener, and insoluble dictary fibres, will bc used in three high sugar demonstration products--jam, ketchup and chocolate powder--instead of the chemical sweeteners normally used to make calorie-reduced products. The dietary fibres are derived from a natural source in the form of recycled residue from manufacturers of apple juice and oat based products.

The project will demonstrate an example of the positive effects stcvia and dietary fibre have on public health issues regarding diabetes and obesity, with up to 90 percent reduction of caloric levels and a remarkable improvement of digestion. Chemical sweeteners arc not biodegradable and are harmful for both the body and the environment.

Using natural recycled dietary fibres also has a positive effect on the production costs, which can be an issue in stevia applications. Fibres add both bulk and texture so the costs of adding other bulking agents arc reduced.

The Swedish Agency for Economic and Regional Growth supports the stevia research project, in line with the Swedish Government's focus on environmental and public health improvement in the Baltic region.

The project will run until December 2014 in three phases. Phase 1 includes research, production and distribution of the three demonstration products in the target region. Phase 2 will focus on collecting feedback from the end consumer. During phase 3 the project results will be processed and the products further developed and distributed wider in the region.

Contact Bayn Europe on tel +46 b 2888 or vlsit www.bayn .SB and Barentz food Solutions on tel +31 23 567 3456 or visit visit: www.barentz.com
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Title Annotation:INGREDIENTS
Publication:Food Trade Review
Date:Apr 1, 2014
Words:317
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