Groupe SOLACTIS delivers ready-to-use ingredients with health benefits that meet customer demands and regulation requirements. The company made them simple, so you can make successful products.
When carefully designed, food products deliver perfect taste and texture. This is a major goal of the food industry and certainly rewarding when achieved. But the food industry is growing more conscious of its additional necessary commitment to consumers' health. As industrial food products become the standard of today's diet, in a more and more urban environment, beyond feeding well, agro-industry also needs to be fed right. And nutrition, with its impact on human physiology, is high on the list of priorities. This is where Groupe SOLACTIS proposes its solutions.
First of all, Groupe SOLACTIS works with basic ingredients, principally non-digestible oligosaccharides, and with simple monomers such as fructose, glucose and galactose. One of them, the disaccharide galactofructose, also known as lactulose, is an ingredient found in heated milk (milk powders or UHT milk, for example) and has identified health benefits, some of which have been in evidence since the 1950s.
Galactofructose is the first part of the Solactis range (the ingredients products for human nutrition from Groupe SOLACTIS) fully adapted for the food industry and has sound science behind it. The company is now moving one step forward by adding a new monomer (glucose). It has developed short-chain (DP<6) oligosaccharides that target defined beneficial bacteria strains and are especially adapted for the first months and years of life. This new composition is made of selected milk oligosaccharides (SMOs).
These ingredients (galactofructose, SMO) require strong scientific developments. Created in June 2013, Groupe SOLACTIS has developed the science around non-digestible oligosaccharides and their interactions on microbiota.
These molecules play a role in physiological motility in the gastrointestinal tract, and decisively impact the microbiota. They enhance protection against intestinal pathogenic bacteria, preventing and reducing the occurrence of IBS. The company has developed its own scientific approach, and is now operating its R&D out of some of the most specialised laboratories on microbiota: the INRA at Jouy-en-Josas, France, known over Europe for state-of-the-art microbiota science.
Through this complex scientific approach, Groupe SOLACTIS's role has been to finalise dossiers demonstrating health benefits through the positive development of beneficial bacteria (bifidobacteria and lactobacille strains); the regulation of the intestinal transit time of the food absorbed daily, for better digestive comfort; and the reduction of the glycemic response through traditional sugar substitution. These health benefits are recognised by the most demanding authorities in Europe (Europe Food Safety Authority) and Asia (Japan, South Korea, China and Indonesia). In all of these countries, food manufacturers simply need to add Solactis to their recipes as they are sure to deliver real health benefits. They can claim this on the labels too, as they have been approved by their local authorities.
In conclusion, combining heritage, science and simplicity is a clear and simple approach for food companies. At a time when margins constantly erode, this industry is certainly looking for solutions to make sustainable and tasty products that also meet the challenge of positioning corresponding customer demands such as good digestive health, efficient energy management and reliable weight management.
Approaching the consumers with these trends is very attractive and offers possibilities for differentiation. With Groupe SOLACTIS, nutrition can be made simple, and the food industry can successfully develop sound and efficient innovative food products.