Imagine your product, enhanced by inulin. Sensus Frutafit® inulin and Frutalose® oligofructose are extremely versatile products that improve taste and texture while providing significant health-promoting 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.

These are just a few of the many food applications possible with inulin. In fact, new and innovative uses for inulin and oligofructose are constantly being found. Please contact the Sensus team to learn more about the possibilities for your specific application.


Dairy products – including drinking yoghurts and cultured liquid milk, spoonable yoghurt, cheese, and flavored milk – have always been associated with health. It is also one of the biggest segments for functional foods. And consumers increasingly see functional products as an essential part of a well-balanced, enjoyable diet.


Inulin and oligofructose can be used for both nutritional and technological functionality. In fact, inulin and oligofructose are among the most widely proven prebiotic fibers available, providing soluble dietary fiber. Plus, inulin can be used as a texturizer and as a sugar and fat replacer.

No fat or reduced fat has become the standard for spoonable yoghurt. Yoghurts and drinking yoghurts are a growing area of application and one in which prebiotics feature highly. In yoghurts containing fruit, inulin and oligofructose are often added via the fruit preparation.

Imagine improving the texture and mouthfeel of your dairy product while contributing to digestive health and weight management.


Bread is a staple food for many people throughout the world and a major source of consumption in Europe in particular. 


Brown bread contains more dietary fiber than white, but inulin enables you to produce white bread that is just as high in fiber, without compromising on taste or texture. In fact, inulin is perfect for all grain products, including cookies. It not only provides essential fiber but also a prebiotic effect that promotes healthy intestinal flora.

One of the major trends in the food industry is to reduce sugar and fat content.

Imagine your bakery products such as biscuits and cookies with less sugar and fat and excellent in taste.

Breakfast cereals and cereal bars

Nowadays there’s a growing trend towards convenient, healthy breakfast products. Cereals may have a healthy, fiber-rich image but many of them actually contain a lot of sugar and hardly any fiber. 


Inulin is an excellent dietary fiber that offers an ideal way to increase the fiber content of cereals and reduce sugar. That means you can produce a cereal that is tasty, convenient and, above all, healthier. An additional benefit of inulin and oligofructose is that they improve the crispiness and bowl life of the extruded cereal product.

Imagine a delicious, fiber-rich start of the day.

Infant & young children nutrition

We all know that mother’s milk is best for babies. Healthier intestinal flora means better digestion and a stronger immune system. Inulin is in fact a dietary fiber. With its neutral taste, which does not affect the original taste of the product, you can understand why inulin is increasingly used in the infant and young children nutrition segment.


The World Health Organisation recommends exclusive breast feeding during the first 6 months and continued breast feeding thereafter for as long as possible. Inulin within complementary infant /follow on formula or growing up milks improves the intestinal microflora of babies and small children, mimicking the prebiotic effect of mother’s milk.

Understandably, the infant nutrition segment is highly regulated. Sensus inulin satisfies all the strict requirements imposed on manufacturers. And Sensus closely monitors developments in the baby food market in order to continually satisfy these quality requirements.

Imagine a healthy start to life.


As a soluble fiber, inulin is a perfect ingredient for instant beverages, soy drinks and flavored waters, particularly those that could be classified as ‘functional’. Inulin is completely soluble and also gives beverages extra body. 


Its neutral to sweet taste can strengthen the sweetness of high intensity sweeteners while masking any aftertaste. But inulin is also an ideal sugar replacer in low-calorie beverages.

Imagine your beverage high in fiber or with a great sugar-matching taste.


Inulin’s application in confectionery highlights its sugar-replacement properties. Confectionery generally contains high levels of sugars, some of which can be replaced with inulin in a wide range of products. This results in fewer calories and a reduced risk of tooth decay, making inulin of special interest to parents who want healthy, low-sugar snacks for their children. 


Inulin, optionally in combination with polyols, can be used in a high-quality, sugar-free chocolate with good texture and taste.

Imagine your candy or chocolate with less sugar, but tasty at the same time.

Ice cream

Ice cream has never lost its popularity as a dessert or a refreshing indulgence yet the health-based consumer trend towards low-fat products creates challenges for ice cream makers. Even established brands are now offering low-fat versions of their products.


Inulin can successfully replace sugar and fat in ice cream, resulting in a high-quality, ‘guilt-free’ product. It also enables manufacturers to make claims such as ‘low fat’, ‘low sugar’ or ‘low in calories’. Inulin gives ice cream – even low-fat versions – a creamy mouthfeel. It also makes ice cream melt homogenously and improves its heat-shock stability. Moreover, inulin can be used as a sugar replacement in sorbets and frozen desserts.

Imagine your new tasty, low-calorie ice cream.


This may surprise you but inulin is the perfect ingredient for savory applications. Imagine your product such as meat, pasta, noodles, ready meals, soups and sauces with lower fat and/or sugar and added fiber. Read on to find out more about each specific application.


Meat - Consumers increasingly want healthy, convenient, safe meat products. Inulin brings a pleasant fat-mimicking mouthfeel and a firmer texture to fat-reduced processed meats. It also provides extra dietary fiber and promotes a healthy balance of bacteria in the gut.

Pasta / Noodles - Inulin makes it possible to easily increase the fiber content of pasta products without affecting the traditional taste and texture. This is in sharp contrast to wholemeal pasta, which looks and tastes entirely different. But the benefits of inulin don’t stop at fiber enrichment – it also extends the shelf life of filled pasta and acts as a water binder, for a creamy, tender filling.
Because noodles are a popular staple food, particularly in Asia, they provide an excellent opportunity to promote a healthier lifestyle by increasing the intake of dietary fiber and helping control body weight. Sensus can help you to develop fiber-enriched noodles without losing the original noodle taste.

Ready meals - Prepackaged meals can be fortified with inulin as source of fiber or as a prebiotic. Inulin can also be used for technological reasons, as a water binder or fat replacer.

Soups and sauces - Inulin can enrich the fiber content of soups, sauces and seasonings. It can also be used to replace sugar in ‘red’ sauces, like ketchup and tomato sauce, and to reduce the fat content of ‘white’ sauces, such as mayonnaise and carbonara sauce.

Imagine a healthier alternative for your savory application.

Healthcare nutrition

Dietary supplements, tablets, medical nutrition and meal replacers are examples of healthcare nutrition products. Healthcare nutrition products can easily be enriched with inulin, which is an excellent source of soluble dietary fiber.


Inulin and oligofructose are bifidogenic ingredients and thus can contribute to a healthy gut microbiota. The soluble dietary fibers are fermented to short chain fatty acids which are an important energy source for especially the colon and the body.

Inulin has proven effects on glycemic response thereby promoting healthy blood glucose and supports diets for diabetics. Interestingly, inulin and oligofructose have been shown to modulate hormones which may play a role in  satiety. The low caloric value of these ingredients enables you to develop weight management products. Thus, inulin and oligofructose can play a role in management of metabolic syndrome where blood sugar levels and overweight are two key issues.

Inulin’s high bonding capacity makes it an interesting filler-binder for direct compaction tabletting. Because are colorless and have a neutral to sweet taste, they can be used in these products without affecting the appearance, texture or flavor.

Imagine your products featuring a ‘reduced sugar and/or fat’ or ‘fiber-enriched’ claim.

Let's find new applications together


New and innovative uses for inulin are constantly being found. Contact Sensus to learn about possibilities for your specific application.


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