Fruit preparation

It addresses the fruit-based preparations industry, offering functional ingredients for optimising the texture, palatability and appearance in jams, jellies, ripples, toppings, fillings for patisserie products, and ingredients for yogurt. A wide range of products and development of customised solutions to streamline the production process and to keep costs down.



Fruit preparation's pdf catalogue

Food: from December 13, 2016 comes into force the obligation to report nutrition labeling (EU Regulation no. 1169/2011)

Under the EU Regulation of 25 October 2016 n. 1169, from December 13, 2016 comes into force the obligation to report on the label the nutrition declaration.

Food products excluded from the obligation

The requirement of having to be indicated as the nutrition declaration does not apply to:
• food supplements;
• the use and marketing of natural mineral waters;
• to unprocessed products that comprise a single ingredient or a single category of ingredients;
• to processed products that have been subjected to is maturing and that comprise a single ingredient or a single category of ingredients;
• to water intended for human consumption, including those where the only added ingredients are carbon dioxide and / or flavorings;
• aromatic plants, spices or mixtures thereof;
• salt and salt substitutes;
• the table-top sweeteners;
• to coffee extracts and chicory extracts, to the whole or ground coffee beans and whole or milled decaffeinated coffee beans;
• the herbal and fruit infusions, the tea, the tea decaffeinated, the instant or soluble tea or tea extract, to instant or soluble tea or decaffeinated tea extracts, without other added ingredients other than flavorings which do not modify the nutritional value of the tea;
• the fermentation vinegars and their substitutes, including those where the only added ingredients are flavorings;
• flavorings;
• food additives;
• processing aids;
• food enzymes;
• Gelatin;
• to jam setting compounds;
• yeasts;
• to chewing gum;
• to food in packaging or containers whose largest surface area of ​​less than 25 cm2;
• to foods, including handcrafted food, directly supplied by the manufacturer of small quantities of products to the final consumer or to local structures of retail establishments directly supplying the final consumer.


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.