Fructooligosaccharides (FOS) also sometimes called oligofructose or oligofructan, is a class of oligosaccharides used as an alternative sweetener. FOS Inulin exhibits sweetness levels between 30 and 50 percent of sugar in commercially-prepared syrups. It occurs naturally, and its commercial use emerged in the 1980s in response to consumer demand for healthier and calorie-reduced foods. The term oligosaccharide refers to a short chain of sugar molecules (in the case of FOS, fructose molecules). Oligo means few, and saccharide means sugar. FOS is extracted from fruits and vegetables such as bananas, onions, chicory root, garlic, asparagus, barley, wheat, jícama, tomatoes, and leeks. The Jerusalem artichoke and its relative yacón have been found to have the highest concentrations of FOS of cultured plants. This bulk packaged form of FOS Inulin is intended for use in foods, beverages, nutritional supplements, or for various commercial applications.