Inulin, which may be called chicory root fiber when it contains a minimum of 85 percent dietary fiber based on appropriate AOAC method of analysis, is a naturally sourced, label-friendly ingredient. It has the ability to bind water in processed meats, improving the product’s sensory characteristics and boosting yields through cook cycles. It may also be used as a fat replacer in low-fat meat applications.
The directive allows for the ingredient to be added up to 5 percent of the product formulation. Its addition needs to be accounted for in the fiber line of the Nutrition Facts.