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.
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COMPANY DETAILS
Oostelijke Havendijk 15
Roosendaal
4704 RA
Netherlands
Tel: +31 165 582 500ACTIVE CATEGORIES
Sensus is a leading supplier of chicory root fiber worldwide, with its head office in the Netherlands. This prebiotic fiber contributes to a healthy microbiome and is an effective fat and sugar replacer. To be able to serve you internationally, we have regional sales offices for North America, in New Jersey, USA and for Asia Pacific in Kuala Lumpur, Malaysia. Our committed team of experts actively helps you to develop new products. We have an extensive network of business partners specialized in marketing and distributing high value-added food ingredients and covering more than 45 countries worldwide.
Sensus is part of Royal Cosun. This global, agro-industrial cooperative was established in 1899 and is an international developer, manufacturer and supplier of natural food ingredients. Other companies within Royal Cosun are Aviko, Cosun Beet Company, Duynie Group and SVZ. The Cosun Innovation Centre provides Sensus with R&D expertise in all foods and beverages.
We are inspired by inulin and this inspiration is our drive to create great tasting healthier products.
Chicory inulin is a functional food ingredient that can replace sugar and fat while improving taste and mouthfeel. It also promotes digestive health by enriching the fiber content of food. Moreover, it has a prebiotic effect, stimulating the production of beneficial bacteria in the colon. Chicory inulin is recognized as the only plant-based prebiotic by The International Scientific Association for Probiotics and Prebiotics (ISAPP).
Frutafit® inulin and Frutalose® oligofructose are plant-based, prebiotic, soluble dietary fibers with texturizing properties and a great taste that provide added health benefits. These ingredients are currently used in many applications, including dairy, bakery, cereals and cereal bars, infant nutrition, beverages, confectionery, ice cream, savory and healthcare nutrition.
The full range of Sensus chicory inulin and oligofructose products qualifies as natural according to the ISO 19657:2017 guideline. Chicory root fiber is today the only dietary fiber that is verified as natural according to ISO.
FOOD INGREDIENTS NEWS
06 Sep 2023 --- Physical and mental well-being are the critical factors steering consumers toward a healthy lifestyle in a world that demands every inch of their energy, day in and day out. It’s no surprise that foods that... Read More
FOOD INGREDIENTS NEWS
02 May 2023 --- Having matured considerably over the last decade, the plant-based sector is continuously refined and reimagined through new ingredient discoveries. Among the latest solutions rolled out this year are... Read More
FOOD INGREDIENTS NEWS
20 Feb 2023 --- US chicory root fiber ingredients supplier, Sensus America has launched Tendra Fava Protein Isolate. The company will exclusively distribute this ingredient produced by its sister company Cosun Protein to the US... Read More
FOOD INGREDIENTS NEWS
15 Feb 2023 --- When it comes to fortifying food products with fiber, formulators have stepped up the natural profile of the ingredients they use and are turning their focus to the fine print of how to label these nutrients and... Read More
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FOOD INGREDIENTS NEWS
25 Jan 2023 --- As plant-based transitions from transformative to mainstream food, companies keep innovating and expanding their ranges. To satisfy the growing consumer demand for vegetarian products, companies are bringing to... Read More
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.
12 Dec 2013 --- Sensus has developed a taste model in cooperation with Suiker Unie and CFTC. The computer model can identify the ideal combination of stevia, sugar and inulin in yoghurt. The sugar can be (partly) replaced with stevia without influencing the product's sweetness and without stevia's typical aftertaste. “The typical liquorice aftertaste of stevia has been a significant barrier to the successful introduction of dairy products,” says Matthew de Roode, Innovation Manager at Sensus. “We already knew that inulin could mask the aftertaste of stevia. But apart from the taste, sweetness and other product properties are also important if sugar is replaced with stevia. Each product application needs its own specific approach. We decided on an integral approach to optimise all the properties at the same time.”
02 Sep 2013 --- Scott Turowski of Sensus Discusses New Opportunities for Inulin in Sugar Reduction.
