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 thatthe 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.
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.
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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.
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.
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.