Sensus investigated the sensory characteristics of stevia in combination with oligofructose. The research data showed it is possible to reduce the sucrose level without compromising on taste.
Specifically, oligofructose was able to mask the after-taste of stevia in dairy products. In fact, it appears possible to significantly improve the taste profile similar to sucrose by reducing sucrose and optimizing oligofructose and stevia levels.
To arrive at these findings, Sensus developed a computer model to calculate and optimize the taste profile in yoghurt.