Inulin is used to adjust sweetness, dry matter, fibre content or the nutritional positioning of a recipe. Final selection must consider formulation, process, regulatory requirements and supplier specifications.

Benefits and selection criteria

• Adjustable sweetness profile
• Functional fibre solutions
• Potential combinations
• Sensory validation recommended

Applications

• Beverages
• Dairy products
• Bakery
• Products with specific nutritional positioning

Specifications, grades, dosage, packaging and documents must be confirmed with our commercial team before validation.