Research has revealed that oligofructose from Sensus, Lawrenceville, N.J., may be used to improve the taste profile of stevia, providing new opportunities to create naturally sweetened products.

Sensus investigated the sensory characteristics of stevia in combination with the company’s Frutalose oligofructose syrup. The research showed it is possible to reduce the sucrose level without compromising taste. Specifically, Frutalose oligofructose masks the after-taste of stevia in dairy products like plain low-fat spoonable yogurt and plain drinking yogurt. It also appears possible to improve the taste profile similar to sucrose by reducing sucrose and optimizing oligofructose and stevia levels.

For more information, visit