Yacón

Yacón is a plant native to the Andes region of South America, specifically the area around Peru. The edible part is the root tuber, which stores energy for the plant. It is typically harvested and consumed fresh, or processed into syrup or dried pieces.

Yacón is primarily used as a natural sweetener due to its sweet taste, which comes from fructooligosaccharides (FOS). Manufacturers add it to foods like breakfast cereals, granola, and sauces as a lower-calorie alternative to sugar. It can also contribute dietary fibre.

Yacón is not an authorised food additive in the UK and is used as a food ingredient. The fructooligosaccharides (FOS) in yacón act as a prebiotic fibre, which may support gut health by feeding beneficial bacteria. Evidence suggests FOS can be fermented in the colon, potentially leading to gas or bloating in some individuals if consumed in large quantities. EFSA has evaluated fructooligosaccharides in the context of health claims, but yacón itself is not subject to specific additive regulations.