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EU Regulation n. 2018/75 - Food additives: modified the technical specfication relating to the solubility of microcrystalline cellulose

The European Commission, with the EU Regulation of 17 January 2017 n. 75, amended in the Community legislation regulating the technical specifications of food additives, the provisions concerning the solubility of the additive E 460 (i) microcrystalline cellulose.

The Regulations come into force on 7 February 2018.

Provisions envisaged by EU Regulation no. 2018/75

In view of the fact that:

  • the legislation that regulates food additives, provides for the possibility of being able to modify the technical specifications of said products, on the basis of a specific request from the manufacturer;
  • the food additive E 460 (i) microcrystalline cellulose has been authorized according to the relative technical specifications and in particular, with regard to solubility, it is indicated the indication "insoluble in water, ethanol, ether and diluted mineral acids. Slightly soluble in sodium hydroxide solution ";
  • the producer asked the Commission for the solubility of the food additive in question to be changed to "insoluble in water, ethanol, ether and diluted mineral acids. Practically insoluble or insoluble in sodium hydroxide solution ";
  • The European Food Safety Authority has concluded that the modification of the micro-crystalline cellulose solubility specification [E 460 (i)] proposed by the applicant does not give rise to safety concerns and recommended that the concentration of the hydroxide solution sodium to be used in the solubility test is indicated in the EU specifications;

the European Commission, with the Regulation in question, has modified in the Community legislation that regulates the technical specifications of food additives, the indication relative to the solubility of the additive in question, accepting the request from the producer and providing the concentration of the hydroxide solution sodium to be used in the solubility test of 50 g NaOH / L.


New EU health claim: chicory root fiber contributes to better blood glucose management

Food manufacturers can communicate general health-related claims on products made with chicory root fiber, such as “Keeping your blood sugar low” or “More balanced blood glucose rise”

Scientific evidence submitted to the European Food Safety Authority (EFSA) by Sensus prompted the change in regulation: chicory root fiber contributes to better blood glucose management, as it supports a lower rise in blood glucose response. The new legislation shall enter into force from  20/6/2016.

Scientific evidence based on a human study led by Sensus, has clearly showed that chicory root fiber has a significant part in controlling glycaemic response.
Chimab is pleased to inform that Food manufacturers now have the opportunity to communicate and educate consumers on this health claim and benefit in their products.

Glycaemic response refers to the changes in blood glucose level, after consuming a food. Not all foods trigger the same glycaemic response in terms of level and duration of the blood glucose peak that follows their ingestion. Their effect can be measured and compared through their Glycaemic Index (GI).

Foods with low GI lead to a lower and slower increase in blood glucose levels.
Chicory root fiber is a carbohydrate that is not broken down or digested into simple sugars by the upper digestive tract, but is fermented by gut microbiota in the intestinal tract. As a result, it does not affect blood glucose level and triggers a minimal glycaemic response.

Glucose has a GI of 100, sucrose is 68; pure chicory root fiber has a GI of almost 0.

In addition chicory root fiber has a natural sweetness and less than half the calories of sugar, which means that it can be used to reduce the amount of processed sugar and fat in food products.

Chimab always careful to offer the best solutions improving the quality of foods, is pleased to communicate that, thanks to the new health claim approved, manufacturers now have the opportunity to encourage consumers to opt for healthier food and drinks

The Regulation for the health claim for non-digestible carbohydrates for improving glycaemic index

Nutrient, substance, food or food category


Conditions of use of the claim


Consumption of foods/drinks
containing non-digestible carbohydrates>
instead of sugars
induces a lower blood glucose
rise after their consumption
compared to sugar-containing

In order to bear the claim, sugars should be
replaced in foodsor drinks by non-digestible
carbohydrates, which are carbohydrates
neither digested nor absorbed in the small
intestine, so that foods or drinks contain
reduced amounts of sugars by at least the
amount referred to in the claim REDUCED
[NAME OF NUTRIENT] as listed in the
Annex to  Regulation (EC) No 1924/2006.

Sugar reduced means: 30% sugar is replaced by Chicory root fiber/inulin/oligofructose compared to the reference product or similar full sugar reference of the market place.

This Regulation shall enter into force on the twentieth day following that of its publication (31-05-2016) in the Official Journal of the European Union.