Source
Inulin is present as reserve carbohydrate in a wide variety of plants and vegetables such as chicory, Jerusalem artichokes, onions, garlic, barley, rye and wheat.  The chicory plant, Chicorium intybus, has a naturally high inulin content in its root. It is therefore an excellent source for the production of inulin. 

Every year, Sensus contracts Dutch farmers to produce and supply chicory roots. After chicory has been sown at the beginning of April. It sprouts quickly and then grows relatively slowly. The root forms first. The chicory plant produces over 60 leaves, the oldest of which die away. When harvested, there are generally 30 to 40 leaves at the top of the root. Normally the chicory plant consists of one root that has a grey to yellow/white color and is not branched.
The root is harvested from September to December.

If the plant were left in the ground to hibernate, a stem would grow from which beautiful flowers appear.

Production process
Chicory roots are processed into inulin under very similar conditions and with the same equipment as in the production of sucrose from sugar beets.

After the roots are washed and sliced, the inulin is extracted with hot water. After purification, the inulin juice can be spray dried as Frutafit^® products or be partially enzymatically hydrolyzed, resulting in Frutalose^® syrups.

Consumer
Today, an increasing number of consumers are becoming more conscious of the relationship between their well-being and what they eat. Although aware of the fact that their daily diet does not include all required nutrients, they are unwilling to give up eating habits and instead look for products that offer these additional benefits.

Frutafit^® and Frutalose^® represent the perfect solution for developing healthy, tasty and nutritious products.