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.
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COMPANY DETAILS
Oostelijke Havendijk 15
Roosendaal
4704 RA
Netherlands
Tel: +31 165 582 500ACTIVE CATEGORIES
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.
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.
FOOD INGREDIENTS NEWS
06 Jan 2020 --- Fiber-rich foods are known to deliver health benefits, mainly with a pronounced focus on gut health. This is why they are popular among today’s health-conscious consumers and are touted as a key trend for... Read More
FOOD INGREDIENTS NEWS
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 soluble dietary fibers sourced... Read More
FOOD INGREDIENTS NEWS
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 set to be a big year for sugar... Read More
FOOD INGREDIENTS NEWS
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 differences with some ingredients,... Read More
FOOD INGREDIENTS NEWS
13 Jun 2016 --- Sensus has entered into an agreement to market organic inulin, sourced from agave, under its Frutafit line of products. Frutafit OAI is certified USDA organic and will help meet demand in the growing organic... Read More
THE WORLD OF FOOD INGREDIENTS
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.
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.
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.”
Scott Turowski of Sensus Discusses New Opportunities for Inulin in Sugar Reduction.
