inulin is an extremely versatile product that improves taste and texture while providing significant health-promoting 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.




Dairy products – including drinking yoghurts and cultured liquid milk, spoonable yoghurt, cheese, and flavored milk – have always been associated with health. It is also one of the biggest segments for functional foods. And consumers increasingly see functional products as an essential part of a well-balanced, enjoyable diet.

Inulin and oligofructose can be used for both nutritional and technological functionality. In fact, inulin and oligofructose are among the most widely proven prebiotic fibers available, providing soluble dietary fiber. Plus, inulin can be used as a texturizer and as a sugar and fat replacer.

No fat or reduced fat has become the standard for spoonable yoghurt. Yoghurts and drinking yoghurts are a growing area of application and one in which prebiotics feature highly. In yoghurts containing fruit, inulin and oligofructose are often added via the fruit preparation.




Bread is a staple food for many people throughout the world and a major source of consumption in Europe in particular.

Brown bread contains more dietary fiber than white, but inulin enables you to produce white bread that is just as high in fiber, without compromising on taste or texture. In fact, inulin is perfect for all grain products, including cookies. It not only provides essential fiber but also a prebiotic effect that promotes healthy intestinal flora.

One of the major trends in the food industry is to reduce sugar and fat content.


Breakfast cereals and cereal bars


Nowadays there’s a growing trend towards convenient, healthy breakfast products. Cereals may have a healthy, fiber-rich image but many of them actually contain a lot of sugar and hardly any fiber.

Inulin is an excellent dietary fiber that offers an ideal way to increase the fiber content of cereals and reduce sugar. That means you can produce a cereal that is tasty, convenient and, above all, healthier. An additional benefit of inulin and oligofructose is that they improve the crispiness and bowl life of the extruded cereal product.


Ice cream


Ice cream has never lost its popularity as a dessert or a refreshing indulgence yet the health-based consumer trend towards low-fat products creates challenges for ice cream makers. Even established brands are now offering low-fat versions of their products.

Inulin can successfully replace sugar and fat in ice cream, resulting in a high-quality, ‘guilt-free’ product. It also enables manufacturers to make claims such as ‘low fat’, ‘low sugar’ or ‘low in calories’. Inulin gives ice cream – even low-fat versions – a creamy mouthfeel. It also makes ice cream melt homogenously and improves its heat-shock stability. Moreover, inulin can be used as a sugar replacement in sorbets and frozen desserts.