A few years back, when Beneo engaged with customers to forecast ingredient demand, it could not have anticipated the extraordinary surge in interest for a root related to the dandelion family. Nowadays, chicory root is recognized as a multifaceted ingredient that not only adds fiber but also helps reduce sugar levels, leading to a significant supply shortage of this woody perennial. “It really meets all the criteria that consumers are seeking,” stated Jon Peters, sales director for the Americas at Beneo. “Some brands have faced challenges in securing adequate supply in the market. We’re doing everything possible to provide more than ever before and will continue this trend into next year. Although we are meeting demand, it’s very tight.”
To boost supply, Beneo, a subsidiary of the sugar-producing giant Südzucker Group, invested $61 million to enlarge its plant in Chile by 20%, with the expansion projected to be operational by 2022. The company is also onboarding new growers annually and collaborating with existing producers to ensure sufficient acreage is planted. Additionally, Beneo’s agricultural department is developing higher-yield seed strains and advancing sustainable farming practices with its farmers. The demand for chicory root fiber is surging among food and beverage manufacturers, who utilize the ingredient for various product development purposes, while consumers appreciate its health benefits.
Interest in chicory root fiber has intensified during the pandemic as people increasingly gravitate toward yogurt with prebiotics, nondairy options, plant-based products, and other healthful foods. “This year, there is a remarkable increase in demand on top of an already expanding market,” remarked Paul Vennik, director of marketing and sales at Sensus, a provider of chicory root fiber to food and beverage manufacturers. “The primary advantage of chicory root fiber is its versatility. The future appears very promising, as all trends are in our favor.”
Chicory root enhances fiber content in cereals, bars, yogurts, ice creams, and other products fortified with this roughage. Developers aiming to reduce sugar in their products can combine chicory root fiber, which offers a slight sweetness, with alternatives like stevia or monk fruit. Additionally, it provides a mouthfeel akin to sugar and can serve as a bulking agent. The ingredient can even substitute fat in certain applications and acts as a soluble fiber, allowing it to dissolve easily when incorporated into products. Manufacturers can also leverage chicory root fiber to create or reformulate products in alignment with clean label or plant-based trends.
Another reason for the recent rise in popularity of chicory root fiber is its well-established reputation as a prebiotic. Chicory root contains inulin, a natural dietary fiber that promotes gut health and strengthens the immune system. Research has demonstrated that chicory root fiber offers numerous health benefits, further solidifying its positive image and contributing to its growth. A study from the National Center for Biotechnology Information found that individuals with pre-diabetes taking inulin supplements along with dietary counseling lost 7.6% of their body weight, in contrast to a 4.9% reduction in another group consuming cellulose. Furthermore, research published in the Journal of Nutrition indicated that daily consumption of 8 grams of chicory root fiber improves the absorption rates of calcium, vitamins, minerals, and other nutrients. While chicory root fiber has few reported disadvantages, it may lead to bloating, abdominal pain, and gas in high doses or among individuals with particularly sensitive digestive systems.
Chicory root fiber has gradually gained popularity since it first appeared in food products around 20 years ago. The majority of chicory root fiber, estimated at 170,000 to 250,000 metric tons annually, is sourced from crops cultivated in Western Europe and Chile, where companies like Beneo and Sensus harvest and process it for use in food and beverages. Vennik from Sensus indicated that demand for chicory root fiber was steadily increasing at approximately 4% annually but surged to double digits during the pandemic. He anticipates that the long-term growth rate will likely stabilize between 5% and 10%.
Unlike widely cultivated commodities such as corn, soybeans, and wheat, chicory root’s status as a niche crop necessitates that buyers contract with farmers well in advance. Sensus, which currently collaborates with 500 growers, plans to add another 100 this year to meet the rising consumption. “No grower intends to cultivate chicory this year without a contract,” noted René Schunselaar, agriculture manager at Sensus. Companies of all sizes are incorporating chicory root fiber into their products, including major players like PepsiCo, Chobani, General Mills, Danone, Halo Top, and Lenny & Larry’s.
Danone North America features a variety of products that utilize chicory root, including its Oikos Triple Zero nonfat Greek yogurt, which benefits from improved mouthfeel and texture, as well as a touch of sweetness without added sugar. Danone’s Activia Fiber yogurt also includes chicory root, while its Vega protein powder and Horizon Organic Growing Years milk rely on the ingredient for its prebiotic benefits. Takoua Debeche, senior vice president of research and innovation at Danone North America, mentioned that the company has more products in development that utilize chicory root, asserting that it will “continue to be an important ingredient” for the firm. She noted an increase in products containing chicory root during the pandemic as consumers seek healthier options.
“These products are highly sought after by consumers, and we’ve observed a rise in demand for chicory root globally, not just in the United States,” Debeche stated. “We’ve been closely collaborating with our procurement team to explore new sources and suppliers for chicory root to ensure a steady supply.” Industry experts believe that the future of chicory root fiber looks promising. Its numerous positive attributes compared to other fiber options make it a favored choice for many food manufacturers. “I believe the future is very bright,” said Vennik. “The fact that it is plant-based and natural drives chicory root’s growth faster than other prebiotics.” Furthermore, the addition of calcium citrate D3 petites to products containing chicory root could enhance health benefits, making it an even more appealing ingredient in the market.