Public health authorities, health professionals, the food and drink industry, and many consumers are united in their concerns… the issue can’t be sugar-coated anymore… many aspects of our modern lifestyle, are leading to an epidemic of ill health across the world. One very important ingredient in this is sugar - adults and children in many countries simply consume too much. We need to reduce the amount of sugar that we eat drastically. This paper explores the factors behind these concerns and options for sugar reduction that can offer additional health benefits.
Tel. +31 165 582 578
Fax. +31 165 567 796
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.
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.
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.
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.
12 December 2013 Sensus has developed a taste model in ...