Click to Play

Information
Sugar reduction from a natural source
18 Dec 2017 Sensus has a strong tradition in sugar reduction efforts, and it presented solutions and concepts in this field at FiE 2017. “What we always have done is try to reduce sugar and have healthier food by extracting inulin and oligofructose, which is sweet,” says Matthew de Roode. The company now finds that the market, consumers, producers and governments are more aware of sugar reduction, so many others seem to be taking part in the story. However, people tend to forget that sugar is not only sweetness and it has many more properties within food, De Roode notes.

PLEASE SUBMIT YOUR CONTACT DETAILS TO VIEW VIDEO

* - Indicates required field

Message :

*

*

*

*

*

*

*

By completing your details to view this free content, you are agreeing to receive follow-up communications from CNS Media and/or third parties regarding this topic

I have read and agree to the Privacy Policy

VIDEOS

18 Jul 2018

Culinary creativity with tomato derived ingredient

30 Jun 2018

Givaudan, your natural partner

27 Jun 2018

Plant-based growth opportunities

22 Jun 2018

The rise of homecrafted products

19 Jun 2018

An innovative form for natural vanilla

15 Jun 2018

Organic product innovation

13 Jun 2018

New opportunities for transglutimanase

11 Jun 2018

Monkfruit moves closer to European debut

07 Jun 2018

Quinoa as an on-trend ingredient

04 Jun 2018

Successful sugar reduction in juices

30 May 2018

Eyeing natural platforms in private label

25 May 2018

Outlook and opportunities in the nutrition sector

22 May 2018

Innovative formed packaging production

21 May 2018

The launch of an intelligent valve system

18 May 2018

The launch of a new lubricant for food production

16 May 2018

Inside the IFF acquisition of Frutarom

15 May 2018

Assessing the application potential of PEF technology

10 May 2018

Progress in mainstreaming organic products

08 May 2018

British-grown pea flour for gluten-free applications