Suppliers Guide: Example Product Profile

BENEFIBER^®, THE FIBER OF CHOICE

WHAT IS BENEFIBER?

BENEFIBER is an incredibly versatile, soluble dietary fiber extracted from guar gum with a proprietary process. Unlike traditional sources of fiber, which give a gritty mouthfeel, an overly strong flavor, or an off-color, BENEFIBER is virtually unnoticeable when added to your food products.

Imagine creating solid or liquid food products rich in fiber without affecting their natural texture, color, or flavor! Flavorless, colorless, and water soluble, BENEFIBER blends into virtually all formulations and manufacturing processes.

BENEFIBER HAS MANY ADVANTAGES BENEFIBER has various physiological effects as a water-soluble dietary fiber. BENEFIBER has a high dietary fiber content (minimum 80% AOAC method). BENEFIBER does not adversely influence taste or viscosity of food and beverage products. BENEFIBER does not inhibit mineral absorption.

WHY IS FIBER INCREASINGLY IMPORTANT TO YOUR BOTTOM LINE?

Currently, the average U.S. consumer obtains only about 50% of the Food and Drug Administration’s Daily Reference Value for dietary fiber (25 grams, based on a diet of 2,000 calories). However, as consumers become increasingly health conscious—due to their greater understanding of health concerns and issues—they will be choosing those food products that permit them to boost their daily intake of dietary fiber easily and naturally. They will be looking for dietary fiber information on the Nutrition Facts label required by the FDA for all retail food products.

Thus, one important goal for food manufacturers is to add nutritionally significant amounts of dietary fiber to their products without jeopardizing taste, color, flavor, aroma, or texture.

SOME APPLICATIONS OF BENEFIBER: Replaces fat and increases moisture retention in baked goods. Extends the "bowl life" of breakfast cereal. Gives body to fruit and vegetable juices, soups, yogurt, and diary-based beverages. Controls crystallization of glucose syrups and ice-crystal   formation in frozen dairy products. Improves texture in food formulations such as pasta, yogurt.,   entrées, breakfast cereals, meal replacers, and dairy-based  beverages.

Stabilizes colloidal systems in such items as  meal replacers and nutraceuticals. Adds bulk in food applications. Coats high-fat nut meats. Stabilizes foam systems in shakes and meal  replacers. Enhances moisture retention in pasta and  entrées, based on hygroscopicity. Prevents starch dispersion in boiled rice.

To find out how you can improve your food products, call Novartis Nutrition today at 612-593-2163, or e-mail to rose.underhill@nutrition.novartis.com, or fax your information request to 612-593-2213.

Industrial Products Division                          
NOVARTIS NUTRITION
Minneapolis, Minnesota 55440-0370
http://www.novartis.com/