Oligofructose, the prebiotic fiber that replaces sugars

The nutritional transition requires reformulating food products also through reducing sugars and increasing soluble fiber intake. Theoligofructose is a natural functional ingredient that meets this dual industrial need by combining a versatile technological profile with documented prebiotic properties. This analysis examines its potential applications, regulatory limits in the European Union, and opportunities for scientific and commercial valorization by the food industry.

Oligofructose, a natural ingredient

Theoligofructose is naturally present in numerous plant species, where it acts as a reserve carbohydrate. Common food sources include chicory, Jerusalem artichoke, onion, garlic, leek, asparagus, banana, and wheat (Sabater-Molina et al., 2009).

Industrial production began in Tokyo in 1984, where Meiji Seika Kaisha developed a process of enzymatic bioconversion of sucrose by Aspergillus niger, to obtain fructo-oligosaccharides; from the subsequent joint venture with Béghin-Say the European route was born (Yun, 1996).

The extraction from chicory, today prevalent in Europe, in turn does not use synthetic solvents: from the root theinulin with hot water, then subjected to controlled enzymatic hydrolysis which shortens the chain, increasing solubility and sweetness (Nobre et al., 2015).

Both production methods meet the three criteria indicated in the technical specification ISO/TS 19657:2017 to qualify oligofructose as natural ingredient: permitted plant source, physical and enzymatic processes, and — decisive criterion — final product that exists in nature.

Numbers and prospects of the global FOS market

The scientific basis of the success of oligofructose dates back to the 1990s when Gibson and Roberfroid defined the concept of prebiotic, identifying in inulin and oligofructose the main representatives of this class of compounds capable of selectively stimulating the growth of bifidobacteria in the colon (Gibson & Roberfroid, 1995). Since then oligofructose has established itself as one of the reference ingredients in functional nutrition.

Quantifying the global market of oligofructose alone is however complex, as market analyses aggregate it into the broader category of fructo-oligosaccharides (FOS):

• consulting company analyses place the value of the FOS market for 2025-2026 in a range approximately between 3.1 and 4.1 billion dollars, with growth projections at CAGR of around 8-9% towards 5-6 billion by the early ’30s (Mordor Intelligence, 2026);
• the region Asia-Pacific is indicated as the fastest expanding market, also due to a legal environmental favorable (see following paragraph on health claim in Japan), whileEurope maintains a solid position linked to the chicory supply chain. Industrial production is based on the two routes already described: enzymatic hydrolysis of inulin from chicory and synthesis from sucrose.

The scientific evidence: microbiota, minerals, weight, glycemia

Research has consolidated and partly redefined in recent years the potential health benefits associated with oligofructose intake. Below are the areas with the most evidence from peer-reviewed clinical studies.

Glycemia and cardiometabolic profile

As a non-digestible fiber, oligofructose does not induce a significant glycemic response and, by replacing sugar, reduces post-prandial glycemia (Canfora et al., 2017). A meta-analysis of 55 RCTs and 2,518 participants (Talukdar et al., 2024) indicates that inulin-type fructans can reduce LDL cholesterol, triglycerides and body weight, with more marked benefits in subjects with obesity and treatments of at least six weeks, although with evidence certainty ranging from low to very low.

Satiety and body weight

Fermentation stimulates intestinal L cells to secrete GLP-1 and peptide YY, the so-called satiety hormones. Alongside the historic trial by Parnell and Reimer (2009), there is now a meta-analysis with meta-regression on 32 studies and 1,184 subjects (Reimer et al., 2024), which documents a average weight reduction of about 0.97 kg compared to placebo with chicory fructans. Previous reviews, however, reported heterogeneity among studies (Liber & Szajewska, 2013).

Prebiotic effect and microbiota

Oligofructose resists digestion in the small intestine and reaches intact the colon, where it undergoes a selective fermentation.

A meta-analysis of randomized trials (Dou et al., 2022) confirmed that supplementation increases significantly the count of Bifidobacterium spp. — showing clearer effects at doses of 7.5-15 g/day and for durations longer than four weeks — with good gastrointestinal tolerability.

Fermentation generates short-chain fatty acids (SCFA) — acetate, propionate, butyrate — which play a key role for the trophism of colonocytes. An RCT on subjects with type 2 diabetes documented an increase in fecal SCFAs after intake of inulin-oligofructose (Birkeland et al., 2021).

Mineral absorption and bones

Colon fermentation, by lowering the luminal pH, can promoteabsorption of calcium and magnesium. The key study remains the trial on adolescents by Abrams et al. (2005), which with 8 g/day of inulin fructans improved calcium absorption and bone mineral density; the review by Whisner and Castillo (2018) confirms a positive effect though of moderate magnitude, depending on duration and population. Evidence was not deemed conclusive for the general population.

Limits of the only authorized health claim in the European Union

Commission Implementing Regulation (EU) 2016/854 — updating Regulation (EU) No 432/2012 and subsequent amendments, containing the updated list of authorized health claims in the Old Continent — authorizes the use of only one health claim, at the entry

‘indigestible carbohydrates‘:

• ‘the consumption of foods/beverages containing (name of all indigestible carbohydrates used) instead of sugars induces a lower increase in blood sugar after their consumption compared tod foods/beverages containing sugars‘;

• The condition of use does not directly set a percentage: refers to the nutritional indication ‘reduced content of [name of the nutrient]‘ of the annex to reg. (EC) 1924/2006, which for the sugars requires a reduction of at least 30% compared to a similar product;

• oligofructose, neither hydrolyzed nor absorbed in the small intestine, falls into the category (EFSA NDA Panel, 2014).

Valorization opportunities and technical support from FARE

It is noted that to date, in the European Union, not is yet been authorized any health claim on the prebiotic function which has always characterized this functional ingredient. Our team of FARE (Food and Agriculture Requirements) is available to industries and their representatives, as well as research consortiums interested in exploring this and other opportunities for enhancing its use.

It is also appropriate to consider the opportunity to refer to theglycemic index of foods containing this functional ingredient, in compliance with the standard ISO 26642:2010 for its determination and the principles governing fairness of information practices on food products (Dongo, 2025).

Japan, health claim on intestine and calcium absorption

The system FOSHU (Foods for Specified Health Uses), active in Japan since 1991, authorizes health claim on individual products subject to review by theConsumer Agency. The substantial difference compared to the European system lies in a type of indication that favors information to the consumer on the beneficial virtues of some foods and functional ingredients, without demanding extreme levels of scientific evidence, the standardized specification FOSHU, introduced in 2005 and revised in 2009. Thanks to this regulatory institute:

• when an ingredient has accumulated sufficient evidence (at least six years from the first authorization, no health damage during the period, authorizations obtained from multiple companies)
• the authority sets one specific regulation and omits scientific examination case by case. The company that complies obtains authorization administratively.

I fructo-oligosaccharides benefit from this regime. The official specification defines them as the product of the enzymatic reaction of sucrose [the historic production route in Japan] with fructosyltransferase, with 1-kestose, nystose, and fructosyl-nystose as main components, fructo-oligosaccharide content between 55.0 and 60.0%, in the form of a viscous liquid from colorless to pale yellow.

In Japan, a food that delivers 3-8 g/day of fructo-oligosaccharides can obtain authorization to declare that 'contains fructo-oligosaccharides, which increase bifidobacteria and maintain a good intestinal environment, thus regulating intestinal function'. And fructo-oligosaccharide-based products can state a improved calcium absorption (Yamada et al., 2008).

Industrial applications and development directions for the European market

The technological versatility makes oligofructose valuable for reformulating various food categories, thanks to three main properties:

• sweetening power about 30-50% of sucrose with a clean profile;
• caloric intake equally lower (1.5-2 kcal/g);
• function of bulking agent that restores lost volume by removing sugar;
• capacity humectant that improves texture and spreadability.

Oligofructose alone — distinct from inulin and blends — appears today in several markets in four main product families:

• protein snacks and bars. It is the base of caramels and fillings ‘with reduced sugar content’, often in combination with maltitol and sucralose;
• fruit preparations for yogurt. The ‘oligofructose syrup’, made with a residual amount of glucose, fructose and sucrose around 5%, enters the fruit phase of low-fat fruit products;
• sugar substitute. Already in 1996 the Japanese Ministry of Health had approved as FOSHU a table sugar based on fructo-oligosaccharides with the statement ‘contains fructo-oligosaccharides, increases bifidobacteria and regulates intestinal function’. Fructo-oligosaccharide syrups branded FOSHU are sold on shelves as non-intensive (natural and functional) sweeteners, with about 2 kcal/g (Meioligo, Meiji, n.d.);
• breakfast cereals, such as muesli without added sugars.

The agenda of research and development in Italy and the EU remains open. At least four directions already appear feasible today with existing technologies:

• yogurt with ‘clean label’. Oligofructose alone offers sweetness, body, and fiber, without the need for intense sweeteners. An RCT on a yogurt-based drink with 20% reduced sugars had already shown a significantly lower glycemic response (Lightowler et al., 2018). In this direction, the Granarolo group moved in May 2026, with the successful launch of Yomo yogurt ‘without added sugars and without sweeteners’;
• Jams with reduced sugar content. Category where partial sucrose replacement is simple and allows a reduction greater than 30%, enabling the use of the health claim on glycemia authorized in the EU;
• Ice cream and dairy desserts. The charging power of oligofructose replaces the volume lost with sugar, fulfilling its essential technological function;
• functional beverages. High solubility and clean taste profile: the category where Asia has a thirty-year advantage and the Italian market is still virgin.

In summary

Oligofructose combines excellent technological properties a measurable physiological benefits, offering concrete solutions for sugar reduction. However, the European regulatory scenario still does not allow to valorize this functional ingredient with attributes that today gather the greatest consumer interest, such as benefits for the microbiota and intestinal health, the satiety and weight reduction, thecalcium absorption.

In this context, the team of FARE supports companies and research consortia interested in developing new studies and authorization dossiers for specific health claim, as well as communication strategies based on scientific assumptions and at the same time respectful of the criteria of transparency and fairness in commercial practices. Scientific rigor and adherence to rules remain the key path to promote industrial innovation for the benefit of consumers.

Dario Dongo

Credit cover  Nastya

References

Scientific studies and insights

Abrams, S. A., Griffin, I. J., Hawthorne, K. M., Liang, L., Gunn, S. K., Darlington, G., & Ellis, K. J. (2005). A combination of prebiotic short- and long-chain inulin-type fructans enhances calcium absorption and bone mineralization in young adolescents. The American Journal of Clinical Nutrition, 82(2), 471–476. https://doi.org/10.1093/ajcn/82.2.471

Birkeland, E., Gharagozlian, S., Birkeland, K. I., Valeur, J., Måge, I., Rud, I., & Aas, A.-M. (2021). Prebiotic effect of inulin-type fructans on faecal microbiota and short-chain fatty acids in type 2 diabetes: A randomised controlled trial. European Journal of Nutrition, 60(6), 3325–3338. https://doi.org/10.1007/s00394-020-02282-5

Canfora, E. E., van der Beek, C. M., Jocken, J. W. E., Goossens, G. H., Holst, J. J., Olde Damink, S. W. M., Lenaerts, K., Dejong, C. H. C., & Blaak, E. E. (2017). Colonic infusions of short-chain fatty acid mixtures promote energy metabolism in overweight/obese men: A randomized crossover trial. Scientific Reports, 7(1), 2360. https://doi.org/10.1038/s41598-017-02546-x

Dongo, D. (2025, September 11). ISO 26642:2010: a scientific and legal guide to the glycemic index. FT (Food Times). https://www.foodtimes.eu/it/consumatori-e-salute/iso-26642-2010-guida-scientifica-e-legale-indice-glicemico/

Dou, Y., Yu, X., Luo, Y., Chen, B., Ma, D., & Zhu, J. (2022). Effect of fructooligosaccharides supplementation on the gut microbiota in human: A systematic review and meta-analysis. Nutrients, 14(16), 3298. https://doi.org/10.3390/nu14163298

Gibson, G. R., & Roberfroid, M. B. (1995). Dietary modulation of the human colonic microbiota: Introducing the concept of prebiotics. The Journal of Nutrition, 125(6), 1401–1412. https://doi.org/10.1093/jn/125.6.1401

Liber, A., & Szajewska, H. (2013). Effects of inulin-type fructans on appetite, energy intake, and body weight in children and adults: Systematic review of randomized controlled trials. Annals of Nutrition & Metabolism, 63(1-2), 42–54. https://doi.org/10.1159/000350312

Lightowler, H., Thondre, S., Holz, A., & Theis, S. (2018). Replacement of glycaemic carbohydrates by inulin-type fructans from chicory (oligofructose, inulin) reduces the postprandial blood glucose and insulin response to foods: Report of two double-blind, randomized, controlled trials. European Journal of Nutrition, 57(3), 1259–1268. https://doi.org/10.1007/s00394-017-1409-z

Nobre, C., Teixeira, J. A., & Rodrigues, L. R. (2015). New trends and technological challenges in the industrial production and purification of fructo-oligosaccharides. Critical Reviews in Food Science and Nutrition, 55(10), 1444–1455. https://doi.org/10.1080/10408398.2012.697082

Parnell, J. A., & Reimer, R. A. (2009). Weight loss during oligofructose supplementation is associated with decreased ghrelin and increased peptide YY in overweight and obese adults. The American Journal of Clinical Nutrition, 89(6), 1751–1759. https://doi.org/10.3945/ajcn.2009.27465

Reimer, R. A., Theis, S., & Zanzer, Y. C. (2024). The effects of chicory inulin-type fructans supplementation on weight management outcomes: Systematic review, meta-analysis, and meta-regression of randomized controlled trials. The American Journal of Clinical Nutrition. Advance online publication. https://doi.org/10.1016/j.ajcnut.2024.09.019

Sabater-Molina, M., Larqué, E., Torrella, F., & Zamora, S. (2009). Dietary fructooligosaccharides and potential benefits on health. Journal of Physiology and Biochemistry, 65(3), 315–328. https://doi.org/10.1007/BF03180584

Talukdar, J. R., Cooper, M., Lyutvyn, L., Zeraatkar, D., Ali, R., Berbrier, R., Janes, S., Ha, V., Darling, P. B., Xue, M., Chu, A., Chowdhury, F., Harnack, H. E., Huang, L., Malik, M., Powless, J., Lavergne, F. V., Zhang, X., Ehrlich, S., … de Souza, R. J. (2024). The effects of inulin-type fructans on cardiovascular disease risk factors: Systematic review and meta-analysis of randomized controlled trials. The American Journal of Clinical Nutrition, 119(2), 496–510. https://doi.org/10.1016/j.ajcnut.2023.10.030

Yamada, K., Sato-Mito, N., Nagata, J., & Umegaki, K. (2008). Health claim evidence requirements in Japan. The Journal of Nutrition, 138(6), 1192S–1198S. https://doi.org/10.1093/jn/138.6.1192S

Yun, J. W. (1996). Fructooligosaccharides—Occurrence, preparation, and application. Enzyme and Microbial Technology, 19(2), 107–117. https://doi.org/10.1016/0141-0229(95)00188-3

Whisner, C. M., & Castillo, L. F. (2018). Prebiotics, bone and mineral metabolism. Calcified Tissue International, 102(4), 443–479. https://doi.org/10.1007/s00223-017-0339-3

European Union, regulations and EFSA opinions

Commission Regulation (EU) No 432/2012 of 16 May 2012 establishing a list of permitted health claims made on foods, other than those referring to the reduction of disease risk and to children’s development and health. Consolidated text: 20/08/2025. http://data.europa.eu/eli/reg/2012/432/2025-08-20

Commission Implementing Regulation (EU) 2016/854 of 30 May 2016 authorising certain health claims made on foods, other than those referring to the reduction of disease risk and to children’s development and health and amending Regulation (EU) No 432/2012. http://data.europa.eu/eli/reg_impl/2016/854/oj

Commission Regulation (EU) 2023/1141 of 1 June 2023 refusing to authorise certain health claims made on foods, other than those referring to the reduction of disease risk and to children’s development and health. http://data.europa.eu/eli/reg/2023/1141/oj

EFSA Panel on Dietetic Products, Nutrition and Allergies (NDA). (2014). Scientific opinion on the substantiation of a health claim related to non-digestible carbohydrates and a reduction of post-prandial glycaemic responses pursuant to Article 13(5) of Regulation (EC) No 1924/2006. EFSA Journal, 12(1), 3513. https://doi.org/10.2903/j.efsa.2014.3513

EFSA Panel on Dietetic Products, Nutrition and Allergies (NDA). (2015). Scientific opinion on the substantiation of a health claim related to ‘native chicory inulin’ and maintenance of normal defecation by increasing stool frequency pursuant to Article 13(5) of Regulation (EC) No 1924/2006. EFSA Journal, 13(1), 3951. https://doi.org/10.2903/j.efsa.2015.3951

EFSA Panel on Nutrition, Novel Foods and Food Allergens (NDA). (2021). Frutalose®, a mixture of fructans obtained from enzymatic hydrolysis of chicory inulin, and normal defecation: Evaluation of a health claim pursuant to Article 13(5) of Regulation (EC) No 1924/2006. EFSA Journal, 19(8), e06775. https://doi.org/10.2903/j.efsa.2021.6775

Regulation (EU) No 1169/2011 of the European Parliament and of the Council of 25 October 2011 on the provision of food information to consumers. Consolidated text: 01/04/2025. http://data.europa.eu/eli/reg/2011/1169/2025-04-01

Regulation (EC) No 1924/2006 of the European Parliament and of the Council of 20 December 2006 on nutrition and health claims made on foods. Consolidated text: 13/12/2014. http://data.europa.eu/eli/reg/2006/1924/2014-12-13

ISO standards

International Organization for Standardization. (2017). ISO/TS 19657:2017 — Definitions and technical criteria for food ingredients to be considered as natural. https://www.iso.org/standard/65717.html

International Organization for Standardization. (2010). ISO 26642:2010 Food products — Determination of the glycaemic index (GI) and recommendation for food classification. ISO. https://www.iso.org/standard/43633.html

Regulations in Japan

Consumer Affairs Agency. (2022). Tokutei hoken’yō shokuhin (kikaku kijun gata) seido ni okeru kikaku kijun [Specifications of the standardized FOSHU regime], Annex 3. Consumer Affairs Agency, Japan. https://www.caa.go.jp/policies/policy/food_labeling/foods_for_specified_health_uses/notice/assets/food_labeling_cms201_220831_04.pdf

Market sources

Granarolo. (2026). Yomo Without Added Sugars and Without Sweeteners [Product sheet and press release]. https://www.granarolo.it/marchi/yomo/yomo-senza-zuccheri-aggiunti

Meiji Food Materia. (n.d.). History of Meioligo [History of Meioligo]. https://www.meijifm.co.jp/products/material/oligo/meioligo/history/

Mordor Intelligence. (2026). Fructo-oligosaccharides (FOS) market – Size, share & trends. Mordor Intelligence.

https://www.mordorintelligence.com/industry-reports/fructo-oligosaccharides-fos-market