NUTRITIONrange

Diseases directly related to poor diet are increasing around the world: obesity, diabetes, cardiovascular diseases affect more and more people.

The food industry is aware of this trend and strives to improve the nutritional profile of products. Thus in parallel to the underlying trends that are clean label (natural ingredients, without additives) and the omission of allergens (gluten, lactose, nuts, etc.), reduced calories, sugar, salt and fats as well as the use of whole or more fibre-rich ingredients have seen their proportion

increase in new products launched in Europe. Vegetarian products currently also represent more than 10% of the launches in Europe (Source Mintel).

The “Nutrition range” of Limagrain Céréales Ingrédients helps you with these issues and provides a multitude of solutions that will improve your bread, pastry and cake products, breakfast cereals, snacks or culinary products (ready-meals, meat products, beverages and catering products).

“Better for you” options ! Fibres & germs – Whole grains – Pulses Omega 3 – Salt, fat & sugar reduction

LCI has developed a range of nutritionally dense ingredients:

• Insoluble fibres: maize, wheat, barley, buckwheat, peas

• A range of stabilised integral wholegrain flours: maize, wheat, rye, barley...

• Stabilised germs (westhove wheat germ), Nutricorn: the “heart” of the grain concentrates multiple benefits: rich in fibre, protein, B group vitamins and vitamin E, minerals (potassium, magnesium, iron, zinc)

• Pulse range: chickpea, red bean, green

lentil and faba bean. They are clean label, gluten-free, rich in fibre, protein and minerals.

There are 2 ways to improve the nutrition of a food product either by giving density to the product through nutritional ingredients or by reducing salt, fat and sugar content.

Instead of ultra-purified proteins, try LCI’s natural solutions.

• Stabilised germs. The most nutritional part of wheat or corn is now available in a stabilised or toasted version.

• Pulse range. 100% vegetable origin, they are an ideal complement to cereal proteins. For example, westhove fava bean contains almost 30% protein. It improves the nutritional profile when added to bread, biscuits or extruded products

Known as polyunsaturated fatty acids Omega-3 fats are involved in the smooth functioning of the cardiovascular system. LCI can help you enrich Omega-3 bread, breakfast cereal or culinary products, with authentic ingredients such as linseed or our latest nutritional ingredient LimaLin Gold CL. Limalin Gold CL is a flour combining the benefits of wheat flour and yellow linseed flour while guaranteeing a shelf life of 6 months.

Wholegrain, fibres and germs

Vegetableprotein

Limagrain Céréales Ingrédients (LCI) Nutrition solutions ~

Omega 3

westhove whole wheat

Linseed grains

Reducing salt consumption is a public health goal in many countries (UK, France, Finland, etc.) Here also, LCI has created partial salt substitutions in bread, pastry and biscuit production with the StopSalt solution.

In snacks, we have developed low salt pellet snacks (0.5% salt), guaranteeing the lowest rate of sodium on the market as well as a range that expands in hot air (hot air expansion and popped processes).

Reduced sugar

Reduced fat

1g of lipids (fats) provides 9 kcal whereas 1g of carbohydrates (sugar) or protein represents only 4 kcal. Replacing some of the lipids by carbohydrates is therefore synonymous with a reduction of calorie intake.

westhove wheat 1000R or westhove wheat WI functional flours (instant version) are ideal ingredients to substitute fat by flours, in various applications such as sliced bread, brioche, biscuits, yellow pasta, pâtés or emulsified sauces (like mayonnaise), without changing the taste or the texture of the end product.

Also, LCI have developed hot air expansion pellet snacks, leading to a reduction of 2/3 of fat absorbed during frying.

Everyone loves a sweet taste. However, our diet contains too many simple sugars. How can we reduce sugar content?

In extrusion, LCI can help you reformulate, keeping the same texture while lowering the amount of added sugar.

Our soluble flours, westhove wheat or rice LV (hydrolysed flours), can help replace some of the usual sugar content.

Ingredients from our “Taste & Colour” range can be used to decrease added sugar by offering other aromatic profiles.

hot air expanded Quadritos

Reduced salt

Through the Limagrain Céréales Ingrédients hydrothermal treatments, our pulse range (chickpea, red bean, green lentil and faba bean) have a lot of advantages:

• increased stability • reduced bitterness• consistency from one batch to the

next• different granulation depending of

needs

In bread, pastry and cake products, our functional pulse flours offer better hydration and improve softness, while nutritionally enriching the product.In extrusion, they help control expansion, to better define the shape of the extrusion while improving crispness.In meat products, they are ideal for vegetarian steaks.Used in porridge, they advantageously replace oats and guarantee a protein-rich product.

Our functional pulse flours are also ethnic solutions:

• Humus and meatballs are easily made using westhove chickpea.

• Making “ANKO” filling used in Asian pastries or Chile con Carne is simple with the help of westhove red bean.

Focus on our “pulse” range

Gluten-freeOnly 2 cereals are gluten-free: maize and rice. Gluten-free solutions exist with our native maize flours, functional flours, masa flour and certain pellet snacks.

Baby foodBaby food must meet numerous qualitative constraints: gluten, mycotoxins, pesticides. As the European leader of flour used in Baby Food, LCI can assist you in the natural texturing of infant products, with maize, wheat or rice-based ingredients.

LCI, solutions tailored for specific needs

glutenfree

babyfood

1: westhove chickpea2: westhove red bean3: westhove green lentil4: westhove faba bean

Limagrain Céréales IngrédientsZAI BP 20F-63720 EnnezatTel +33 473 67 17 00www.lci.limagrain.com