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, often in combination with polyols, can be used in a high-quality sugar-free chocolate with good texture and taste. It can also be used to replace part of the sugar in sweet spreads like chocolate paste and jam, while adding essential fiber at the same time.