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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 produces the innovative ingredients chicory inulin and chicory oligofructose. These prebiotic fibers, besides contributing to a healthy microbiome, are effective fat and sugar replacers. They are extracted from a natural source: the chicory root. Thanks to its beneficial properties, chicory inulin is extremely suitable for use in healthy dietary products. Sensus is part of the Royal Cosun group, an international manufacturer of plant-based products, that was established in 1899. The Cosun Innovation Centre provides Sensus with application and processing expertise in areas such as dairy, beverages, bakery, cereals, confectionery, snack bars, baby food, supplements and sauces.

Our head office is located in The Netherlands with production facilities in Roosendaal and Zwolle. In the United States of America we have a regional sales office based in New Jersey: Sensus America Inc. In Asia, our regional sales office Sensus Asia is based in Kuala Lumpur, Malaysia. 

Our network of business partners is specialised in the marketing and distribution of high value added food ingredients and covers 45 countries worldwide.

Products / Markets

Sensus inulin is a natural soluble dietary fiber and comes from roots of the chicory plant. This food ingredient is also called chicory root fiber and has significant, scientifically-proven health benefits. Inulin can be applied to develop tasty, healthy food products. Besides fiber enrichement it can be used to replace sugar and fat while improving taste and mouthfeel.

Frutafit® inulin and Frutalose® oligofructose are prebiotic, soluble dietary fibers with both nutritional and functional properties. With our innovative ingredients, we believe that we can make the world a little healthier by helping you develop value-added products. We provide you with expertise in all kinds of applications.

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Articles On FoodIngredientsFirst
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FOOD INGREDIENTS NEWS

Sugar and fat replacers: Brenntag gains strong foothold in South Africa with Sensus distribution deal

19 Jul 2019 --- The Brenntag Food & Nutrition business unit in South Africa, part of the Brenntag Group, has announced its exclusive agreement with Sensus for the distribution of its natural... Read More

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FOOD INGREDIENTS NEWS

Sugar reduced solutions in abundance at FiE 2017

11 Dec 2017 --- Sugar reduction was the focus for many exhibitors at this year's Food ingredients Europe 2017 (FiE), even in indulgent applications, such as chocolate and desserts. With 2018... Read More

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FOOD INGREDIENTS NEWS

Innovators target fat reduction resolutions on multiple application platforms

23 Aug 2017 --- Trends continuing to dominate 2017 are clean label ingredients and the reduction of ingredients with negative perceptions and impacts on health. Although there are geographical... Read More

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FOOD INGREDIENTS NEWS

Special Report: Confectionery & Chocolate Trends – It’s Not Only Sugar Reduction on the Menu

04 Apr 2017 --- Sugar remains the key ingredient delivering the sweetness and great taste that consumers are looking for, specifically in the chocolate and confectionery sectors. The quest to... Read More

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BUSINESS NEWS

Royal Cosun Reports Decline in Sugar

10 Feb 2017 --- Royal Cosun have announced an increase in its profit for 2016 in comparison with 2015. The projected decline in the profit on sugar was offset by firmer results on other activities,... Read More




Video Interviews
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Sugar reduction from a natural source

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

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

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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