Sugar reduction from a natural source
18 Dec 2017 | Sensus
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.
This is Lucy Gunn at FIE 2017.
I'm here at the Census stand joined by Matthew De Ger.
Now Census has a very strong tradition in sugar reduction efforts.
Matthew, could you tell us a bit about your solutions and concepts in this field and their benefits?
As you already said, we are already, we have a long history in sugar reduction, from a natural source.
We, extract insulin from the chicory roots.
We have it on our stand as.
What we always have done is try to, to, reduce sugar and to have healthier foods, by extracting insulin and oligo fructose, which is sweet.
What we have not surprised, but what we now find is that the market is really aware.
Consumers are more aware of sugar reduction, producers are more aware, governments are more aware of sugar reduction, so everybody is into the story that we were already in.
So that is great and we thrive on that.
What a lot of people often tend to forget is that sugar is not only sweetness.
Of course, it is sweet, but it has much more properties within the food.
It gives texture, it gives taste, it gives mouth feel, and what you will find is there's a lot of sugar places.
They don't give that same texture, they don't give that same mouthfeel.
Oligofructose from sensors, which we extract from chicory roots, gives that texture, gives that mouth feel with a sweetness of 60% of sugar.
So we can replace sugar and also not only the sweetness, but also the other properties that are so important in your food.
Another thing is that it has the same taste characteristics because if we talk about sweetness, sucrose is a very familiar, everybody knows that it's a very, a very common taste profile.
We are used to that.
Oligo fructose again, chicory root fiber has that same taste profile as sucrose, so that's where we are really, to our opinion, have the best sugar replacer.
Today on the on the booths we have brought a typical example of that.
Now we have applied it in ice cream.
We have two sorbet ices which will reduce 50% in sugar.
We have two dairy-based ice creams that we have reduced 50% in sugar and 50% in fat.
So after the interview, I would like you to take at least one to to to see or to to experience yourself how we not only reduce the sugar but also reduce our only also.
Not compromise on taste, not compromise on mouth feel, not compromise on nice texture of the ice cream.
Fantastic.
Now, as a natural product, the sourcing of your chicory roots is of course very important, isn't it?
Yes, absolutely.
We are part of Cosson Royal Kun, a farmers' cooperative.
We are owned by almost 10,000 Dutch sugar sugar beet farmers, so we are in very close relation with our farmers.
We are literally with our feet in the ground.
In the rest of our boots, you will see our sister companies, Arvico Potato Company.
You will see SVZ who's doing red fruit and vegetable parades, and we, of course, in.
Oligo fructose from chicory root.
We are very close to our farmers.
In fact, they are our owners, so we are very in contact with them.
Perfect, thank you very much.
You're welcome.
