Inulin’s application in confectionery highlights its sugar-replacement properties. Confectionery generally contains high levels of sugars, some of which can be replaced with inulin in a wide range of products. This results in fewer calories and a reduced risk of tooth decay, making inulin of special interest to parents who want healthy, low-sugar snacks for their children. 

Inulin, optionally in combination with polyols, can be used in a high-quality, sugar-free chocolate with good texture and taste.

Imagine your candy or chocolate with less sugar, but tasty at the same time.

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New and innovative uses for inulin are constantly being found. Contact Sensus to learn about possibilities for your specific application.


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