Press review

On this page you can download recently published press articles dealing with Actilight® Downloading can take a few seconds.


Product, market  and science


• ScFOS, a prebiotic for synbiotic associations - click here
Nutrafoods, 2010, 9(1), p 23-27


• Future fibre directions - click here
The World of food ingredients, Jnue/July 2009, p 64-65


• Nutrition, Immunity and Ageing, potential benefits of scFOS - click here
Nutrafoods, 2007, Vol6, N°4


• The prebiotic effect just makes you feel great - click here    
Innovations in Food Technology, May 2007, p16-17   

• Actilight® multifunctional fiber - click here   
Food Marketing & Technology, October 2006, p4-6   

• Fighting the flab - click here    
Ingredients, Health & Nutrition, September 2006, p19-20   

• Dietary fibres, a natural source of cancer prevention - click here    
Nutraceuticals, Business & Technology, January/February 2007, p42-46

• Comforting solution - click here
The World of Food Ingredients
, October 2007, p114 




• Fibers and nutritional formulation: feels good, tastes good - click here
Food Marketing and Technology, October 2010, p14-15


 • Wie Sich die Süsse im Joghurt verhält / Perception du sucré d'un yogourt - click here
Alimenta, 5/2009


 • Protein und Ballaststoffe in Müsliriegel  - click here    
Food Design, 2/2009, p24-25   


  • Indulging in healthy chocolate - click here    
Food Marketing & Technology, February 2009, p10-11   


 • New formulations with nutrition and health claims - click here    
Food Marketing & Technology, October 2008, p24-25   


• Fibre enriched, Sugars reduced Fermented bakery products - click here    
Food Marketing & Technology, June 2007, p4-6   

• Backwaren mit anspruchsvollen Funktionalitäten (auf Deutsch) - klicken Sie hier   
Food Technologie Magazin, September 2007, p11-12  

• An indulgent chocolate mousse can take care of you - click here    
Food Marketing & Technology, February 2007, p16-17   

• Baked goods with added value - click here    
The World of Food Ingredients, October 2006, p110    

• Maltitol et FOS dans les produits laitiers (en Français) - Cliquez ici   
Arômes Ingrédients Additifs n°65, Septembre 2006




 • click here    

Innovations in Food Technology, Nov 2008, p98  





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FOS and maltitol lower glycaemic response

A scientific study published in March in the European Journal of Clinical Nutrition demonstrates the benefits of the usage of maltitol and short chain fructo-oligosaccharides (FOS from sucrose) to lower postprandial glycaemic response and reduce insulin release when replacing sugars in sugar-free de ...
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FOS from sucrose allowed in Infant Formulae in China

The National Health and Family Planning Commission of China now authorises Actilight® short chain Fructo-oligosaccharides from sucrose as a permitted substance for fortification in Infant Formulae. Actilight® is a non viscous, instant soluble fiber with a taste profile similar to suc ...
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Digestive tolerance and sugars reduction

FOS and polyols such as maltitol are frequently used, alone or in combination, in energy-reduced or sugar-reduced food formulations. According to a recent clinical study led by Tereos Syral with Biofortis, the combination ...
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Actilight® at Vitafoods 2013

We will be glad to inform you about Actilight® at Vitafoods exhibition in Geneva from 14 ...
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High fibre, high protein cranberries biscuit

Delicious high fibre and high protein biscuits can be formulated with Actilight® FOS and Meripro® soluble wheat proteins. The laminated biscuits with cranberries designed by Tereos Syral contain 6.2g/100g of fibre and 20g/100g of protein, protein bringing 20% of ener ...
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