Inulin benefits consumer health and moreover has characteristics that can improve the technical properties of the food. In order to demonstrate this and inspire food manufacturers, extensive research has been conducted by Sensus into the nutritional and technical properties of inulin.
The data we generate is used to support our customers in developing healthy, great-tasting products by tapping into the unique features of Frutafit® and Frutalose®. Moreover, the scientific data about the health benefits of these ingredients are the essential basis for the approval of health claims. Get inspired by our research outcomes.
We work with a network of high-level research organizations and universities worldwide such as Wageningen University, University of Florida, amongst others, along with national and international research networks. We also place a high priority on collaboration with customers.
The Cosun Food Technology Centre (Royal Cosun's central R&D institute) is an important partner for our research work, especially for research around our product and process development. Technical research includes taste and texture profiling and synergy with high intensity sweeteners.
Our research efforts with Frutafit® inulin and Frutalose® oligofructose include the impact of inulin on digestive health of adults, infant nutrition and the bifidogenic effect, improved mineral bioavailability, metabolic health such as reducing glycemic response and satiation aspects. In 2016 the blood glucose health claim is officially approved by EU Commission.
Moreover it is increasingly demonstrated that our human gut microbiota has a profound impact on human health and the ability of inulin to influence this microbiota in a positive manner has future potential for innovative foods.