02 May 2023 --- Having matured considerably over the last decade, the plant-based sector is continuously refined and reimagined through new ingredient discoveries. Among the latest solutions rolled... Read More

20 Feb 2023 --- US chicory root fiber ingredients supplier, Sensus America has launched Tendra Fava Protein Isolate. The company will exclusively distribute this ingredient produced by its sister... Read More

15 Feb 2023 --- When it comes to fortifying food products with fiber, formulators have stepped up the natural profile of the ingredients they use and are turning their focus to the fine print of... Read More

25 Jan 2023 --- As plant-based transitions from transformative to mainstream food, companies keep innovating and expanding their ranges. To satisfy the growing consumer demand for vegetarian... Read More

14 Sep 2022 --- As COVID-19 accelerated consumer awareness of immunity, industry innovations to meet demands in a variety of formats and ingredients have led to a diverse range of... Read More

18 Dec 2017 --- Sensus has a strong tradition in sugar reduction efforts, and it presented solutions and concepts in this field at FiE 2017. “What we always have done is try to reduce sugar and have healthier food by extracting inulin and oligofructose, which is sweet,” says Matthew de Roode. The company now finds that the market, consumers, producers and governments are more aware of sugar reduction, so many others seem to be taking part in the story. However, people tend to forget that sugar is not only sweetness and it has many more properties within food, De Roode notes.

12 Dec 2013 --- Sensus has developed a taste model in cooperation with Suiker Unie and CFTC. The computer model can identify the ideal combination of stevia, sugar and inulin in yoghurt. The sugar can be (partly) replaced with stevia without influencing the product's sweetness and without stevia's typical aftertaste. “The typical liquorice aftertaste of stevia has been a significant barrier to the successful introduction of dairy products,” says Matthew de Roode, Innovation Manager at Sensus. “We already knew that inulin could mask the aftertaste of stevia. But apart from the taste, sweetness and other product properties are also important if sugar is replaced with stevia. Each product application needs its own specific approach. We decided on an integral approach to optimise all the properties at the same time.”

02 Sep 2013 --- Scott Turowski of Sensus Discusses New Opportunities for Inulin in Sugar Reduction.

01 Nov 2017 --- Public health authorities, health professionals, the food and drink industry, and many consumers are united in their concerns… the issue can’t be sugar-coated anymore… many aspects of our modern lifestyle, are leading to an epidemic of ill health across the world. One very important ingredient in this is sugar - adults and children in many countries simply consume too much. We need to reduce the amount of sugar that we eat drastically. This paper explores the factors behind these concerns and options for sugar reduction that can offer additional health benefits.

10 Nov 2016 --- Results of a new survey amongst European consumers have highlighted the continued gap between awareness of the need for fiber in the diet and actual intake. While the majority recognized that fiber intake is important for health, most persons had no idea that the recommended daily intake (RDI) of fiber is 25 grams a day.