The ingredient was developed by US manufacturer Pharmachem and has been on the market since 2001, initially as a dietary supplement ingredient called Phase 2 Neutralizer. It gained GRAS (generally recognised as safe) status in the US in 2006, opening up its use for food and beverages.

A spokesperson for Ingredia told NutraIngredients.com that the ingredient is now being introduced to the European market, and will be making its debut at the Vitafoods trade show in Geneva next week.

The ingredient is an aqueous extract of white bean (phaseolus vulgaris) is described as a "thin and homogenous powder".

It has been the subject of five clinical studies between 2001 and 2007, investigating effects including weight loss and triglyceride level reduction in patents, starch absorption, and glycaemic index of white bread.

Glycaemic index is the common measure for the effect of carbohydrates on blood sugar levels. Those with a high glycaemic index, like sugar and processed grains, are released quickly into the blood stream, causing spikes followed by energy slumps.

Low glycaemic foods, on the other hand, like whole grains and oats, release energy slowly into the blood stream over a sustained period of time. This can help regulate insulin levels, and boost satiety.

The white bean extract is understood to decrease the glycaemic index of a food by inhibiting the enzyme alpha-amylase, which is produced by the pancreas and salivary glands and is responsible for digestion of starch into easily assimilated sugars.

Ingredia says the clinical evidence indicates it can assist with weight management by "allowing weight loss under certain conditions and by reducing fat mass".

"Starch'Lite reduces the effects of a carbohydrate-rich diet," is said.

Weight management is an important sub-category of functional foods given current obesity statistics. While many consumers are hearing the message about healthier eating and the health benefits it can entail, there is still a resistance to shifting entirely away from favourite not-so-healthy foods.

Thus, developing ingredients that can make foods less bad, but without impacting the taste and texture of the finished product, is a major challenge for the industry.

Other kinds of ingredients with similar aims include salt replacers, fat replacers, and prebiotics that can both boost fibre content and act as sweeteners.

Since Starch'Lite is derived from a foodstuff, it meets with natural ingredient trends in Europe and can simply be labelled as 'white bean extract'.

In fact, Starch'Lite has previously been available in Europe through UK-based Acceptus. But Kaare Axelsen, managing director of Acceptus, told NutraIngredients.com that his company's focus is more on dietary supplements and sports nutrition.

In order to maximise exposure for the ingredient in the European marketplace, Acceptus played a part in identifying Ingredia as a partner for Pharmachem that has clout in the functional foods market.

Acceptus will still be involved with the Starch'Lite ingredient in an advisory capacity, said Axelsen.