“Science-based functional ingredients can contribute to improved public health
via prevention-orientated nutrition”
June 2014 - Addressing participants at the annual Nutrition Society of Malaysia Conference in a BENEO-Institute sponsored symposium during the two-day event, Ms Sentko spoke about how common health challenges, such as overweight and obesity, impaired insulin sensitivity and diabetes as well as osteoporosis can all be addressed via prevention-orientated nutrition:
Anke Sentko, Vice President Regulatory Affairs & Nutrition Communication, BENEO: “BENEO’s way of contributing to public health nutrition is by offering functional carbohydrates and fibres to food manufacturers that support healthy nutrition and healthy ageing from early on. At BENEO-Institute, we conduct extensive research on the physiological characteristics of functional ingredients. Our findings show that BENEO’s functional ingredients have the potential to be a key part of the solution to many of today’s public health concerns. They can make our daily diet more healthy in a pleasant, tasteful way.”
Ms Sentko highlighted examples of functional ingredients, such as prebiotic fibres from the chicory plant (inulin, oligofructose) and the slow release carbohydrate Palatinose™, and their proven metabolic benefits with thepotential in delaying and/or avoiding the onset of common non-communicable diseases.
“Doing small things wrong in nutrition over a long period of time may result in disease development. This is typical for diet related challenges. A good choice of foods from early on make our life more healthy. Fruits and vegetables contribute to a healthy choice, functional ingredients can make food better for you as well.” Ms Sentko explained to the audience.
You can download the press release as doc (DOC, 62 KB)
or pdf (PDF, 349.77 KB)
The picture can be found here (JPEG, 3.2 MB)