ORAFTI wins innovative prize

Belgian food ingredients innovator ORAFTI announced this week that its inulin product RAFTILINE®HP was awarded Most Innovative Food Ingredient at this weeks Fi South America 2001 in Sao Paulo, Brazil. ORAFTI pioneered and patented the use of inulin, a dietary fibre extracted from chicory roots, as a fat replacer . Whereas standard chicory inulin is 92% inulin and 8% sugars (fructose, glucose and sucrose) RAFTILINE®HP inulin has these sugars removed. Due to its longer chain length, this inulin forms a gel at lower concentrations than standard inulin making it more efficient as a fat replacer. When mixed with water, it results in a creamy structure which can easily be incorporated into foods to replace fat and provide a smooth fatty mouthfeel and a well-balanced round flavour. Furthermore, the removal of the sugars and oligosaccharides suppresses the slightly sweet taste, making RAFTILINE®HP suitable for use in savoury products. Paul Coussement, Executive Vice President at ORAFTI, says " ORAFTI​ makes a real investment in developing innovative food ingredients. This award underlines the benefit of working with ORAFTI to develop food products with real advantages, both nutritional and technical. We are very honoured to have received this award."​