Bakery products are a staple food for many people throughout the world and a major part of daily consumption in Europe in particular. No matter what type of bread, chicory inulin enables the production of a bread that is high in fiber, without compromising on taste or texture.

Similarly, chicory inulin performs wonderfully in all types of bakery products including cookies, cakes, muffins, pastries, icings, fillings, and more. It provides essential fiber, accompanied by a prebiotic effect that is scientifically proven to promote healthy intestinal flora, as well as a great deal of function as a texturizer, moisture controller, fat replacer, and sugar replacer.