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Sensus develops tailor made stevia sweetness model

27 November 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.'

'Together with CFTC, we form an ideal combination of knowledge and expertise. Our people have the experience in modelling necessary to overcome this kind of complex challenge.  We also have an expert tasting panel that has been trained to recognise and distinguish tastes. And we have an excellent applications laboratory where we can make products in the same way that our customers do. We combined all this know-how and experience in a computer model that gives our customers a direct insight into how they can use stevia. We know there is a demand for stevia because it is the only intensive sweetener of vegetable origin. By combining it with inulin, our customers can enjoy its natural sweetness without the aftertaste.'