a. IOF™ Inulin is Jerusalem Artichoke Fiber (Inuin) is a naturally sourced fructan extracted from 100% organic Jerusalem artichoke root. It is a multipurpose ingredient that offers many functional and health benefits.

b. Inulins are a group of naturally occurring polysaccharides produced by many kinds of plants. Inulin belong to a class of fibers known as fructans. Plants that contain high concentrations of inulin include Jerusalem artichoke, Agave, Chicory, Onion, and Garlic to name just a few. Inulin is used extensively in processed foods to reduce sugar, add dietary fiber, improve texture and mouthfeel, replace fat, and for its beneficial characteristics. IOF™ Jerusalem Artichoke Fiber (Inulin) is a light cream-colored flow-able powder that is about 10 to 20% the sweetness of sugar (sucrose). It can also come in liquid form for diversified product applications.

i. Sugar Replacement/Reduction

ii. Adding Dietary Fiber

iii. Fat mimetic

iv. Bulking

v. Masking

vi. Body & mouthfeel enhancement

vii. Flavor & texture improvement

viii. Supplanting full calorie carbohydrates and sugars

a. YES, IOF™ Jerusalem Artichoke Fiber (Inulin) is USDA 100% organic

a. No, in fact most inulin products on the market today are not organic certified and due to their processes of farming and manufacture, are not capable of organic certification.

a. The differences start with growing the Jerusalem artichoke on USDA Organic certified land the is pesticide, herbicide, and chemical fertilizer free. It takes 3 years to convert farmland to USDA Organic land and be ready to grow an organic crop.

b. Our manufacturing and storage facilities are also USDA Organic certified. The National Organic National Organic Program, established by Congress in 2001, this federal regulatory program develops and enforces uniform national standards for organically produced agricultural products sold in the United States. Operating as a public-private partnership, NOP accredits private companies and helps train their inspectors to certify that farms and businesses meet the national organic standards.  USDA and accredited certifiers also work together to enforce the standards, ensuring a level playing field for producers and protecting consumer confidence in the integrity of the USDA Organic Seal.

c. The manufacturing process is also Organic certified. Some of the big differences in the manufacture of non-organic inulin are the filtration and refining process. While non-organic inulin producers use harsh chemicals to refine, de-color, and remove bitter flavors from the raw plant materials, organic manufactures minimally process the inulin using hot water and nano filtration maintaining the natural characteristics of pure inulin.

a. Intrinsic Organics, LLC located in Weiser, Idaho of the USA. We grow our Jerusalem Artichoke crop in Idaho and manufacture all of our products in Idaho of the USA.

b. Most non-organic inulin products are manufactured in Europe, China, and Mexico. Intrinsic Organics is the only inulin producer that grows and manufactures products in the USA.

a. Yes, in November 2019 the United States Food and Drug Administration (FDA) provided to Intrinsic Organics, LLC a Letter of NO Objection (LONO) approving the use in all types of food products.

a. FDA GRAS (Generally Regarded As Safe)

b. Non-GMO Project Verified, GMO-Free

c. Kosher

d. Halal

e. Gluten-Free

f. Vegan

g. FDA approved Dietary Fiber

h. USDA Organic

a. Digestive health (Prebiotic)

b. Bone health (Calcium Absorption)

c. Weight management

d. Low impact on glycemic index

e. Fiber additive for products

a. Powder (link to PDF of product specification sheet)

b. Syrup (link to PDF of product specification sheet)

a. IOF™ Jerusalem Artichoke Fiber (Inulin) is labeled on the ingredient deck as any one of the following:

i. Jerusalem Artichoke Fiber (Inulin)

ii. Inulin

iii. Fructooligosaccharide

iv. Jerusalem Artichoke extract

v. Jerusalem Artichoke powder

vi. Any if the nomenclature used to label Chicory Root Fiber can be used for Jerusalem Artichoke Fiber.

a. Very much so, consumer research regarding the label appeal of Jerusalem Artichoke Fiber (Inulin) has been very favorable

a. Yes, Jerusalem Artichoke Fiber can function as a bulking agent and aid in sugar removal or replacement in many formulations. General recommendations for replacing sugar 1:1 Jerusalem Artichoke Fiber (Inulin).

a. Studies have shown prebiotic benefits from Jerusalem Artichoke Fiber (Inulin) with at least 5 grams per day. (Hot Link to British Journal of Nutrition Study) Benefits to calcium absorption have been observed with at least 8 grams per day. While there is no RDA for dietary fiber, in general experts say we (adults)should be consuming 25-35 grams per day.

a. Prebiotics selectively stimulates growth of healthy bacteria in the colon such as Bifidobacteria and Lactobacilli, simply put, prebiotics a food for good bacteria. Prebiotics also aid in and promote healthy digestion. IOF™ Jerusalem Artichoke Fiber is fermented in the gut by these intestinal bacteria, and short chain fatty acids are produced. This may also cause a lowering of the pH in the large intestine which may enhance calcium absorption.

a. IOF™ Jerusalem Artichoke Fiber (Inulin) powder and syrup are both extremely versatile products for fiber enhancement. As a soluble source of fiber, it is easily incorporated into many types of products such as:

i. Nutritional Bars:

ii. Beverages:

1. Sports Nutrition

2. Probiotic

3. Dairy

4. Dairy Substitute

5. No Sugar Added Fruit Juice

iii. Dairy Products:

1. Yogurt

2. Milk based drinks

3. Cheese and cheese spreads

iv. Dairy Substitute Products:

1. Soy

2. Almond

3. Oat

v. Fruit Purees

vi. Prebiotic Drinks

1. Kombucha

2. Pre/Pro

vii. Gummies

viii. Nutritional Supplements

1. Fiber products

2. Pre/Pro applications

ix. Organic Children’s Products

x. Pet Products

xi. Pasta

xii. Sauces

a. https://en.wikipedia.org/wiki/Inulin

a. Inulin is naturally found in many plants commercially it is extracted from Jerusalem Artichoke for use in food and beverage products. Others sources of inulin are listed below. (inulin quantity is based on a percentage of fresh mass basis, for the following foods)

i. Chicory roots 15–20%

ii. Jerusalem artichoke tubers 14–19%

iii. Dandelion 12–15%

iv. Garlic 9–16%

v. Asparagus 10–15%

vi. Agave 7–10%

vii. Yacon roots 3–19%

viii. Artichoke leaves/heart 3–10%

ix. Leek 3–10%

x. Burdock 3.5–4.0%

xi. Onion 2–6%

xii. Barley 0.5–1.5%

xiii. Rye 0.5–1.0%

xiv. Banana fruit 0.3–0.7%