Sensus offers a wide range of chicory root fibers with valuable benefits for food manufacturers to create tasty, healthy food products. Inulin is highly versatile for a broad range of food applications from texturizing, to sugar and fat replacement to fiber enrichment; it’s the natural choice. We are dedicated to helping our customers develop tasty food products that contribute to healthier lives inspired by inulin.
Inulin has been part of our daily diet for hundreds of years as you find it in many fruits and vegetables such as bananas, onions and wheat. The root of the chicory plant (Chicorium intybus) is the natural source of Frutafit® inulin and Frutalose® oligofructose.
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As a natural soluble dietary fiber inulin can be applied to develop healthy food products with amazing taste. Besides fiber enrichment it can be used to replace sugar and fat while improving taste and mouthfeel.
The food ingredient inulin is also labeled as oligofructose or chicory root fiber and has significant, scientifically-proven health benefits. Inulin has the ability to influence the human gut microbiota, which has a positive impact human health.
Inulin has been part of our daily diet for hundreds of years as you find it in many fruits and vegetables such as bananas, onions and wheat. The root of the chicory plant (Chicorium intybus) is the natural source of Frutafit® inulin and Frutalose® oligofructose.
Read more
As a natural soluble dietary fiber inulin can be applied to develop healthy food products with amazing taste. Besides fiber enrichment it can be used to replace sugar and fat while improving taste and mouthfeel.
The food ingredient inulin is also labeled as oligofructose or chicory root fiber and has significant, scientifically-proven health benefits. Inulin has the ability to influence the human gut microbiota, which has a positive impact human health.
Chicory root fiber (inulin) is a soluble fiber that naturally grows as part of the chicory plant. The fiber has a substantial of strong science supporting benefits for human health. Moreover, it has characteristics that can improve the technical properties of the food.
