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


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

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