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What do Consumers Know About Fiber Intake

636143885352734067Fiber survey (6).jpg

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.

Related Content

Sensus

COMPANY DETAILS

Sensus

Borchwerf 3

Roosendaal

4704 RG

Netherlands

 

www.sensus.nl

 

info@sensus.nl

 

Tel. +31 165 582 578

Fax. +31 165 567 796

ACTIVE CATEGORIES

Fat Replacers,Fibers,Sweeteners (Non-Sugar)


Sensus produces and markets healthy food ingredients Frutafit inulin and Frutalose oligofructose, derived from natural chicory. Frutafit inulin and Frutalose oligofructose are prebiotic soluble dietary fibers with added health benefits, making them ideal ingredients for functional foods.

Sensus is a fast-growing company that produces the innovative food ingredients Frutafit inulin and Frutalose oligofructose. These ingredients come from a natural source, the chicory root. 

As a committed partner for the food industry, Sensus offers expertise and know-how in application, health nutrition and the marketing of functional foods. A mutually inspiring connection based on dialogue and fruitful interaction results in the development of healthy and tasty food products.


Articles On FoodIngredientsFirst
Food Ingredients News 11 December 2017

Sugar reduced solutions in abundance at FiE 2017

11 Dec 2017 --- Sugar reduction was the focus for many exhibitors at this year's Food ingredients Europe 2017 (FiE), even in indulgent applications, such as chocolate and desserts. With 2018 set to be a big year for sugar reduction and with sugar taxes coming into effect in Ireland and the UK, many ingredients suppliers are looking to innovate even further in the space of sugar reduction.

Food Ingredients News 23 August 2017

Innovators target fat reduction resolutions on multiple application platforms

23 Aug 2017 --- Trends continuing to dominate 2017 are clean label ingredients and the reduction of ingredients with negative perceptions and impacts on health. Although there are geographical differences with some ingredients, such as sugar, fat is universally being cut. Across the board food innovators and manufacturers are finding ways to use less of it, substitute it, or use healthier alternatives. You can read the first part of this report here.

Food Ingredients News 04 April 2017

Special Report: Confectionery & Chocolate Trends – It’s Not Only Sugar Reduction on the Menu

04 Apr 2017 --- Sugar remains the key ingredient delivering the sweetness and great taste that consumers are looking for, specifically in the chocolate and confectionery sectors. The quest to combine taste and health is driving NPD, as the industry faces the challenge of balancing public demand to reduce added sugars and create indulgent experiences, while at the same time presenting clean label products.

Video Interviews
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Sugar reduction from a natural source

18 December 2017

Sensus has a strong tradition in sugar ...

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Technical Solution Combining Oligofructose and Stevia

12 December 2013 Sensus has developed a taste model in ...

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New Opportunities for Inulin in Sugar Reduction

02 September 2013 Scott Turowski of Sensus Discusses New ...