MENU

Amazing Taste

Organic inulin for American market

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 market.

Download the Product Data Sheet

Download the Product Data Sheet

Please enter your details in the form before downloading.
Name *  
Company *  
E-mail *  
Please enter the code as you see in the image:


* required fields

Read more of Organic inulin for American market


Alarming figures about fiber intake

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. Moreover, many respondents doubted health claims. Nevertheless respondents expressed interest in chicory root fiber, with tasteful properties and authorized health claims.

Download the research study

Download the research study

Please enter your details in the form before downloading.
Name *  
Company *  
E-mail *  
Please enter the code as you see in the image:


* required fields

Watch the video to have a quick view of the results.

Read more of Alarming figures about fiber intake


Top UK TV programme presents no added sugar cake with oligofructose

 ‘Food Unwrapped’ is a British television series on food and science that is broadcast by the UK’s
Channel 4.  In this episode Kate Quilton discovers the possibility of creating tasty, no added sugar bakery products using Sensus oligofructose.


Taste profile of stevia improved

Research has revealed that Sensus’ oligofructose can be used to improve the taste profile of stevia, providing new opportunities for the food industry to create tasty, naturally sweetened yoghurts.

Sensus developed a computer model to calculate and optimize the taste profile in yoghurt and other applications. To get inspired, watch the video interview with Food Ingredients First that explains the computer model.

More media

Download the Sensus paper

Download the Sensus paper

Please enter your details in the form before downloading.
Name *  
Company *  
E-mail *  
Please enter the code as you see in the image:


* required fields


Bread is one of UK’s favorite foods

Bread is one of UK’s favorite foods

With 99% of households buying bread, this food product remains one of the favorite in the UK. Of the approximately 12 million breads sold each day in the UK, 76% is white bread.

Sensus research found that UK consumers are interested in white bread high in fiber, especially those consumers eating white bread regularly. Click here to read more about this Sensus study.

Download the Whitepaper

Download the Whitepaper

Please enter your details in the form before downloading.Sensus Whitepaper - Bakery study.pdf">
Name *  
Company *  
E-mail *  
Please enter the code as you see in the image:


* required fields

Source »

Source: http://www.fabflour.co.uk/fab-bread/facts-about-bread/

Healthy and tasty chocolate

Sensus research has revealed that inulin can be added to different types of chocolate, providing new opportunities for the food industry to create healthy sugar-free and no-added-sugar products. Based on extensive investigation, Sensus has discovered that inulin provides a strong alternative to sucrose as a sweetener for developing sugar-reduced chocolate products. In fact, when combined with bulking agents and high-intensity sweeteners, inulin can be used to produce tasty and no-added-sugar chocolate.

Download the Sensus paper

Download the Sensus paper

Please enter your details in the form before downloading.
Name *  
Company *  
E-mail *  
Please enter the code as you see in the image:


* required fields


Top motivations for buying food products:

1. Good-tasting food
2. Good value for the price
3. A price I can afford
4. Something I know my kids will like
5. Others

Source


Taste beyond flavour: How colour, texture and environment influence taste perception

The way we taste foods is actually far more complex than their flavour alone. Neuroscientist Professor Charles Spence discusses how the shape, smell and colour of a food, its packaging, and even the setting in which it is eaten, affect the way it tastes. 

Read more

Natural origin
What is inulin?
Benefits of inulin

Let's find new applications together

Contact

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



Newsletter

To register for the Sensus Newsletter,
please fill in the form.

Home Disclaimer Privacy Sitemap Sales conditions Sensus on Youtube log-in sensusnet