The inulin market is estimated to be valued at USD 2.03 Bn in 2025, exhibiting a compound annual growth rate (CAGR) of 6.4% from 2025 to 2032. Inulin is a type of dietary fiber found in particular plants such as chicory, Jerusalem artichoke, dandelion, yacon, jicama, garlic, and onions. It cannot be broken down by human digestive enzymes and reaches the large intestine where it acts as a prebiotic by selectively promoting the growth of beneficial microorganisms in the gut. Owing to its various health benefits related to blood sugar management, digestive health, heart health, etc., the demand for inulin as a functional food ingredient is growing. It is widely used as a thickening and texturizing agent in bakery goods and dairy products as it helps improve taste, texture, and shelf-life. Increasing consumer awareness about the link between diet and health is propelling the growth of prebiotic ingredients like inulin in functional foods and beverages worldwide.
Market Dynamics:
The global inulin market is driven by the rising demand for plant-based and functional foods owing to health benefits and clean label trends. Factors like growing cases of lifestyle diseases, focus on preventive healthcare, and increasing adoption of probiotic foods are boosting the sales of foods rich in prebiotics. However, high production costs compared to alternatives and lack of knowledge about dosage are restraining the market growth. Opportunities lie in research and innovation to develop innovative inulin-enriched products, expansion into emerging markets, and new applications in pharmaceuticals, cosmetics, etc.
Key Features of the Study:
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