If you’ve read a label mentioning inulin in a soda, a protein bar, or a supplement - there’s a good chance it came from chicory root. Here’s the plant behind one of the most common prebiotic fibres in modern food and beverage formulation.

What is chicory root?

Chicory (Cichorium intybus) is a flowering plant in the same family as dandelions, with a long history of cultivation across Europe, particularly in Belgium, France, and the Netherlands. Its root has been used for centuries - most famously as a coffee substitute or additive, since roasted chicory root has a similarly bitter, earthy flavour profile.

Beyond its use as a coffee ingredient, chicory root happens to be one of the richest natural sources of inulin - a type of prebiotic fibre. By dry weight, chicory root contains a higher concentration of inulin than most other commonly cultivated plants.

How inulin is extracted

The process is relatively straightforward: chicory roots are harvested, cleaned, and then processed through hot water extraction, which draws the inulin out of the root’s fibrous structure. The resulting liquid is then purified, concentrated, and typically dried into a powder that can be added to food and beverage products.

No synthetic chemistry is involved - it’s a mechanical and thermal extraction process, similar in principle to how sugar is extracted from sugarcane or beet.

Other natural sources of inulin

Chicory root is the most concentrated commercial source, but inulin occurs naturally in a number of everyday foods, including:

• Garlic
• Onions
• Leeks
• Bananas (particularly less ripe ones)
• Asparagus
• Jerusalem artichoke

The amounts in these foods are far lower than in extracted chicory root inulin, which is why formulated products use the extracted form to deliver a meaningful, consistent dose rather than relying on food quantities that would be impractical to eat daily.

Why chicory root inulin specifically, in beverages

Inulin from chicory root has a few practical advantages for beverage formulation: it dissolves reasonably well in liquid, it has a mild, slightly sweet flavour profile that doesn’t clash with other ingredients, and it contributes a subtle body and mouthfeel that helps replace some of what’s lost when sugar is removed from a formulation.

This is why Hadō, like many modern functional beverages, uses chicory root-derived inulin (paired with FOS) as its primary prebiotic fibre source - delivering 10g per can. It comes in 4 exciting flavours. 

Frequently Asked Questions  

Is chicory root inulin the same as the inulin in bananas or garlic?

Chemically, yes - inulin is inulin regardless of source. The difference is concentration: chicory root delivers a far higher, more practical dose for formulated products than eating garlic or bananas in equivalent quantity would.

Does chicory root inulin have side effects?

Like most prebiotic fibres, consuming large amounts too quickly can cause temporary bloating or gas as your gut adjusts. This is common to all inulin sources, not specific to chicory root, and typically settles with gradual intake.

Is chicory root inulin natural or synthetic?

It’s natural - extracted from the root through a hot water and purification process, without synthetic chemistry involved.

Why does chicory coffee taste different from regular coffee?

Chicory root has a naturally bitter, roasted flavour when processed similarly to coffee beans, which is why it’s historically been used as a coffee substitute or extender, particularly in regions and periods where coffee was scarce or expensive.

How much chicory root inulin is in a can of Hadō?

Hadō contains 10g of combined inulin and FOS per can, sourced from chicory root, contributing meaningfully toward the recommended daily prebiotic fibre intake.