BENEO
Inge Celus is currently the Head of Product and Process Development Rice Ingredients at Beneo-Remy since October 2012. Prior to this role, Inge worked as a Post-doctoral researcher at the Laboratory of Food Chemistry and Biochemistry at K.U.Leuven. Inge also has experience as a Research Assistant at the same laboratory. In terms of education, Inge attended KU Leuven from 1998 to 2003. Significant focus of work includes food proteins, valorisation of by-products of the cereal processing industry, enzymatic hydrolysis of food proteins, techno- and bio-functional properties of protein hydrolysates.
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BENEO
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BENEO – Connecting nutrition and health BENEO offers a range of nutrients with health and technical benefits derived from the natural sources chicory roots, sugar beet, rice and wheat. By “connecting nutrition and health”, the company supports food and feed manufacturers to produce healthy and more balanced products. BENEO nutrients offer food manufacturers routes to develop great-tasting products that are nutritionally optimized with less or no sugar or fat, fibre-enriched or gluten- as well as dairy-free and more. BENEO takes it even further: energy management, digestive, bone and dental health are concepts where BENEO’s ingredients can play a decisive role. In addition, they improve the taste and texture of food and beverages. BENEO specializes in supplying manufacturers with functional ingredients of non-animal origin that bring forth innovative creations. The company’s product portfolio is used in the following applications: baby food, bakery, cereals, beverages, confectionery, dairy, meat & vegetables and soups & sauces.