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Inulin is a term applied a heterogeneous blend of fructose polymers found widely distributed in nature as plant storage carbohydrates. Oligofructose is a sub-group of inulin consisting of polymers with a degree of polymerization (DP) of 10 or less. Inulin and oligofructose are not digested and as such possess dietary fiber effects; reduced caloric content; stimulate the growth of beneficial bifidobacteria; enhance calcium absorption and do not increase serum glucose levels. Several different commercial grades of inulin are available which have a neutral, clean flavor and can improve the mouthfeel, stability and acceptability of low fat foods. The texturizing attributes are based on the ability of inulin to form gels composed of microcrystals. The strength of these gels is dependent largely on chain length. Oligofructose has a sweet pleasant flavor profile and is highly soluble. It can be used to fortify foods with fiber without contributing any deleterious organoleptic effects; improve the flavor and sweetness of low calorie foods; improve the texture of fat reduced foods and extend shelf life. Inulin and oligofructose possess several functional as well as nutritional properties which may be used to formulate innovative new healthy foods.