Tereos unveils ‘first-ever’ French organic beet sugar

By Oliver Morrison

- Last updated on GMT

Image: GettyImages/SandraMatic
Image: GettyImages/SandraMatic

Related tags Sugar beet Organic Sustainability

The producer has introduced brand-new organic beet sugar from its Attin sugar plant and also showcased its vegetable protein and nutritional reformulation service at FiE 2019.

French sugar, starch and bioethanol producer Tereos is capitalising on increased consumer demand for organic and sustainable products to launch an organic beet sugar which it claimed is the first of its kind to be produced in France.

“This is something we’re really proud of because it answers a really huge market demand for organic which is rocketing,”​ Tereos’ marketing director, Guillaume Planque, told FoodNavigator at the FiE 2019 show in Paris. “We believe that sustainability is not optional​,” he said.

European consumers are prepared to pay more for local organic produce that has only made a short journey between the manufacturing plant and the store, he added. “And in this respect, the organic beet sugar made in France meets this demand and is something consumers are expecting.”

Tereos, which claims it is the world’s third-largest sugar supplier, has been a leading player in the organic sugar market for more than 15 years. Its organic beet sugar is produced at its Attin plant in northern France and is suitable for a large range of applications.  

Also under the sustainability umbrella, Tereos, the world’s second-largest wheat proteins supplier, has introduced its EpiWit textured vegetable protein product, which Planque called “one of the healthiest vegetable protein sources on the market”.​ Made from only five ingredients: wheat, chickpea, water, salt and bouillon, he added the product was flexible, allowing alternative meat manufacturers the chance to get creative with their protein meal offerings. “Customers can choose the size and shape of the protein and they can swap the chickpea for any other pulse to combine with the wheat.”

Tereos also claims to be the third-largest starch producer in Europe and has also launched a new Maldex 060 starch-based product to provide greater stability in dairy and ice cream, confectionery, cream liquors, and sports nutrition products. “When you use it in a liquid solution there will be no haziness,” ​said Planque. “This will help customers improve the texture and mouthfeel of their product.”

Tereos also showcased its nutritional formulation service called ‘Sweet & You’, which is another example of a product developed in response to changing demands from consumers. “While great taste is a must, they are asking for more from products they buy,” it ​said. “In most cases customers come to us to first reduce sugar and calories, but our application service goes one step further by proposing nourishment in the product such as a source of fibre or protein enrichment to deliver a complete tailor-made solution to help our customers meet their consumer demand,”​ added Planque.

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