For thousands of years, Acacia gum has been traditionally used for its health effects in cough syrups, medicinal confectionery, etc.

Strong involvement in Nutrition was a natural evolution for CNI, when the company launched FIBREGUM™ to meet the growing demand for safe and natural nutritional ingredients.

Today CNI announces the global market launch of the innovative new product Equacia™ an association of Acacia gum fibres and wheat fibres. Obtained from an innovative and proprietary process, EQUACIA™ brings technological properties (thickening & stabilizing properties, water binder, fat replacer and mouthfeel enhancer) and enriches at the same time in two different kind of fibers. The soluble fibers have a prebiotic effect and the insoluble fibers have a mechanical effect on the transit.

Today, CNI is proud to offer the greatest knowledge of nutritional properties of Acacia gum, and a 10 years experience in developing products of high nutritional value in strong partnership with its customers.

• An in-depth clinical test-program to prove the nutritional properties of Fibregum
• The institution of an independent international committee composed of experts to ensure programme integrity
• CNI is invorlved in current discussions on the functional food concept: the Concerted Action "Passclaim" (5th PCRD) financially supported by the EEC and coordinated by ILSI Europe.
• The active participation to various others international organisations devoted to the improvement and use of nutritional ingredients.

• A highly skilled technical team, providing world-wide solutions
• A pilot plant to develop and explore applications
• Assistance with the development of your products

Functional food is “a food that beyond traditional nutritional effects, modifies one or several functions resulting to improve health and well-being or to reduce disease risk” ILSI Europe, 1998

Functional foods are promised to sustainable development, as more than 80% of the consumers are convinced of the strong relation between nutrition and health.

The functional foods market started in Japan, in the early 90', with health claims defined by the FOSHU (Foods for Specified Health Use) licensing system.