Cargill’s Oliggo-Fiber® Inulin Improves Texture In Nutrition Bars

MINNEAPOLIS – Cargill announced today that its Oliggo-Fiber® brand inulin, recognized for its nutritional and functional benefits in foods, also can be used to develop softer high protein nutrition bars, which can help extend shelf life and improve mouthfeel.

“The texture of high protein nutrition bars strongly influences consumer acceptability and repeat purchase,” said Wade Schmelzer, senior scientist, Cargill Health & Food Technologies. “Through internal research, we have validated that Oliggo-Fiber® inulin provides a natural solution for optimizing the texture by maintaining softness in bars, in addition to its nutritional benefits as a dietary fiber.” Other research indicates that inulin may enhance dietary calcium absorption among preteens and postmenopausal women.

Oliggo-Fiber® inulin is an example of how Cargill creates innovative solutions to meet customer needs for good-tasting fiber. “We are continually scanning the marketplace to identify opportunities that help our partners succeed by introducing new products that anticipate and address health trends,” said Steve Snyder, vice president of sales and marketing, Cargill Health & Food Technologies.

Derived from chicory roots, Oliggo-Fiber® inulin is a natural soluble fiber that adds both functional and nutritional benefits in foods. Cargill’s Oliggo-Fiber® inulin recently tied for first place in its category for best supplier in the Wellness Foods’ 2005 Readers’ Choice Awards.


Cargill is an international provider of food, agricultural and risk management products and services. With 142,000 employees in 61 countries, the company is committed to using its knowledge and experience to collaborate with customers to help them succeed. For more information, visit

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