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Sensus

Company-logo  COMPANY DETAILS
Sensus
Oostelijke Havendijk 15
Roosendaal
4704 RA
Netherlands


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  +31 165 582 500


ACTIVE CATEGORIES

confectionery - chocolate; fat replacers; fibers; nutraceutical and functional food ingredients; sweeteners (non-sugar)


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Sensus is a leading supplier of chicory root fiber worldwide, with its head office in the Netherlands. This prebiotic fiber contributes to a healthy microbiome and is an effective fat and sugar replacer. To be able to serve you internationally, we have regional sales offices for North America, in New Jersey, USA and for Asia Pacific in Kuala Lumpur, Malaysia. Our committed team of experts actively helps you to develop new products. We have an extensive network of business partners specialized in marketing and distributing high value-added food ingredients and covering more than 45 countries worldwide. 

Sensus is part of Royal Cosun. This global, agro-industrial cooperative was established in 1899 and is an international developer, manufacturer and supplier of natural food ingredients. Other companies within Royal Cosun are Aviko, Cosun Beet Company, Duynie Group and SVZ. The Cosun Innovation Centre provides Sensus with R&D expertise in all foods and beverages.

We are inspired by inulin and this inspiration is our drive to create great tasting healthier products.

Products / Markets

Chicory inulin is a functional food ingredient that can replace sugar and fat while improving taste and mouthfeel. It also promotes digestive health by enriching the fiber content of food. Moreover, it has a prebiotic effect, stimulating the production of beneficial bacteria in the colon. Chicory inulin is recognized as the only plant-based prebiotic by The International Scientific Association for Probiotics and Prebiotics (ISAPP).

Frutafit® inulin and Frutalose® oligofructose are plant-based, prebiotic, soluble dietary fibers with texturizing properties and a great taste that provide added health benefits. These ingredients are currently used in many applications, including dairy, bakery, cereals and cereal bars, infant nutrition, beverages, confectionery, ice cream, savory and healthcare nutrition. 

The full range of Sensus chicory inulin and oligofructose products qualifies as natural according to the ISO 19657:2017 guideline. Chicory root fiber is today the only dietary fiber that is verified as natural according to ISO.

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Articles On FoodIngredientsFirst
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FOOD INGREDIENTS NEWS

Addressing the “fiber gap”: Suppliers forecast growth in cereal, bakery and dairy applications

25 Oct 2021 --- Consumers understand that fibers are good for them as they increasingly make better food choices. However, higher prices of fruits and vegetables and the convenience of processed... Read More

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FOOD RESEARCH

Food and Drink Federation looks to boost UK fiber intake through brand allegiances

13 Sep 2021 --- The Food and Drink Federation (FDF), has launched Action on Fibre to help UK consumers boost their fiber intake. The project is coined a “proactive industry initiative”... Read More

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FOOD INGREDIENTS NEWS

Sugar reduction: Taste technologies, better-for-you beverages and naturally sweet sources evolve

23 Aug 2021 --- Sugar reduction remains a crucial theme for industry as both consumers and governments push for healthier food and beverages. And while many can agree “less is more,”... Read More

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FOOD INGREDIENTS NEWS

Scientists edit out chicory root’s bitter genes in new breeding technique

22 Jul 2021 --- Researchers have developed a chicory plant that no longer contains bitter substances using genome editing and new breeding techniques. By utilizing CRISPR-Cas technology,... Read More

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FOOD INGREDIENTS NEWS

Delving into clean label: Natural umami flavors, fiber-based sugar replacements and eliminating artificials

14 Jun 2021 ---  The clean label movement epitomizes industry’s global targets to slash the artificial out of food’s “laundry list” of ingredients. It is propelled by... Read More




Videos
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Sugar reduction from a natural source

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.

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Technical Solution Combining Oligofructose and Stevia

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.”

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New Opportunities for Inulin in Sugar Reduction

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




Technical Papers
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Sugar reduction, a common responsibility

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.

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What do Consumers Know About Fiber Intake

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.




Articles On The World of Food Ingredients
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THE WORLD OF FOOD INGREDIENTS

Opinion Edge: The Supplier View – Sweet Inspiration

08 Feb 2017 --- Key suppliers offer their thoughts on key sweet goods trends to watch. Trends include the rise in blurring boundaries, whereby savory and sweet flavors are combined together in NPD.




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