Chicory Flour

Composed primarily of the functional fiber inulin, inulin flour from chicory root is a new cost-competitive format for incorporating inulin into food products.

Why chicory?

Chicory is the knobby root of a blue-flowered plant that is closely related to bitter endive and radicchio. While it ain’t pretty to look at (think a cross between a parsnip and a small potato) this powerhouse of a plant has been prized for bolstering health and flavor for thousands of years.

Ancient Egyptians used this root to support liver health; second-century Roman physician Galen dubbed chicory “friend of the liver.” And notably, Americans living in New Orleans popularized chicory-containing beverages when coffee imports were disrupted during the American Civil War—a delicious trend that stuck even after coffee beans became readily available again. If you’re ever in New Orleans, order a cup of chicory-spiked coffee at the famed Café Du Monde. (Psst… check out our Blue Prairie chicory coffee—it’s called Perfect Harmony for a reason!)

Ancient Egyptians


Cafe Du Monde

Fast forward to today: Chicory root is recognized as the most abundant source for prebiotic inulin—a non-digestible fiber that’s found in smaller amounts in plants like wheat, asparagus, and bananas.

To that end, food brands continue to increase the use of inulin in many packaged foods. In fact, there are over 2,800 SKUs in the grocery store shelf with inulin as an ingredient. However, most manufacturers use extracted inulin syrup or powder that requires a complicated processing method.

Blue Prairie chicory flour, on the other hand, is simply harvested, dried, and milled, making it a clean-label function fiber that shoppers easily recognize as minimally processed.

Why chicory flour?

Slightly sweet, prebiotic Chicory root flour fuels “good-bacteria” probiotics and can also lessen the amount of added sugar in foods such as nutrition bars, yogurt, salad dressings, and even smoothies and beverages.

Blue Prairie Brands’ Chicory root flour expands the reach of prebiotic inulin to additional categories, including snacks, baked goods, and pasta.

Savvy consumers are becoming more educated about what packaged goods they buy and decide to eat. Rest assured, as research continues, consumer demand for whole food options and their inherent health benefits—like Chicory root flour from Blue Prairie Brands—will only continue to grow.

Our process

A health powerhouse

The bad news: Most Americans get less than half the recommended daily amount of dietary fiber—which ranges from 25 grams to 38 grams per day depending on your age and gender, according to the National Institutes for Health.

The good news: Chicory root fiber is a vegan, gluten-free storehouse of high-quality functional fiber that is easily incorporated into foods ranging from tortillas and granola bars to cereal and cookies.

Chicory can also be a boon for gluten-free foods, which are often made with low-fiber flours and starches derived from tapioca, potato, rice, and corn, and sugary add-ins to boost flavor. When added to gluten-free packaged or prepared products, chicory flour elevates gluten-free foods to rock star health status.

Prebiotic power

Consumers, health practitioners, medical researchers, and a growing body of strong science supports the vital role that gut bacteria (sometimes called “microbiome”) plays in your overall wellness. Also known as probiotics, such good-bacteria impacts weight, digestion, appetite, and even your mood.

But whole-body health isn’t just about probiotics. It’s also about prebiotics—the “food” for bacteria. With about 80 percent total fiber, chicory root is one of the highest minimally processed sources of prebiotics.

Research says…

Researchers from Belgium found that taking 16 grams prebiotic fiber per day both lowered hunger rates and significantly increased probiotic growth

2014 research published in the journal Obesity found that overweight and obese study participants who took 30 grams oligofructose derived from chicory daily experienced suppressed appetite more than those who took cellulose, which is often used to boost fiber in foods.

A 2011 study published in the British Journal of Nutrition found that consuming oligofructose extracted from chicory lessened feelings of hunger.

A 2015 Canadian study found when obese children aged 7 to 12 took 8 grams of inulin per day, they experienced increased fullness, and ate less than those who supplemented with the placebo maltodextrin.

Responsible sourcing

Let us clue you in on a little secret: Over 95 percent of added prebiotic fibers used in food products, such as inulin, are imported from Europe, Mexico, China, or Latin America, and often travel thousands of miles to reach American manufacturers.

Blue Prairie chicory is a domestic crop that hails from family farms based in Nebraska, where it provides an alternative revenue source for farmers that typically grow sugar beets, corn or wheat—commodity crops that can fluctuate in price and profitability.

Farmers who harvest chicory can obtain a stable price for this GMO-free, value-added crop. The result: The local economy is bolstered. Farmers obtain an alternative revenue source. And you get a high-fiber diet.



Gluten Free Brownies

Chocolate Chip Cookies

Fruit & Nut Bars

Soft Breadsticks

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Brazilian Cerrado Coffee Blended with European Roasted Chicory



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