This Sweetener is a Natural Sugar

Natural sugars are found naturally in foods such as fruit (fructose), milk (lactose), and some vegetables. The chicory root plant (Cichorium intybus) grows wild in North America and has been cultivated in Europe for centuries, traditionally used both as a coffee substitute and medicinal herb. Chicory root syrup is made by pressing and extracting the juice from the roots of the chicory plant, then concentrating it through gentle evaporation to preserve the beneficial compounds.

It’s a Fructo-oligosaccharides

Fructo-oligosaccharides (FOS) are composed of short fructose chains linked by beta bonds that resist human digestive enzymes. Chicory root syrup is composed of up to 68% FOS, primarily inulin, making it one of the most concentrated natural sources of this prebiotic fiber. This high inulin content is what gives chicory root its sweet taste and functional benefits.

Inside and Out

Chicory root syrup has a sweet taste with mild earthy undertones and a smooth, honey-like consistency. Its FOS content acts as an indigestible sugar that bypasses absorption in the small intestine. They go to your large intestine, where they are selectively fermented by beneficial bacteria like Lactobacilli and Bifidobacteria in your gut. This process produces short-chain fatty acids including butyrate that keep the lining of your gut healthy and may support immune function. Since FOS is not digested by human enzymes, it doesn’t cause a spike in blood sugar levels.

Put it to Good Use

Chicory root syrup is about 60% as sweet as table sugar. You may need to use this sweetener in conjunction with another sweetener to achieve desired sweetness levels. You can use it in coffee or tea, yogurt, smoothies, jams, salad dressings, pancake syrup, and for baking.