I use this product in some of my low carb recipes. It has a nice texture as a replacement for corn syrup or honey (though it does need to be sweetened more) in traditional recipes and I have not had any problems with it spiking my blood sugar, though I am not diabetic and everyone's body reacts differently so diabetics should always test after using a new product. This product creates a chewy texture in low carb cookies and can be used to create a caramel-like texture in sugar free candies, though it will not harden.

Look, I love the FiberYum product. I use it to make IMO-based protein bars at home inexpensively and with great results. I've shared my recipes with my local triathlon club, and the bars with family and friends. With this syrup you can make or bake things that taste great, have a surprisingly nice texture when warmed, and an amazing macronutrient profile. It's tapioca-based, and thus does not tend to cause problems with those sensitive to corn-based products like some competitors.

At the "old" 2015 price, FiberYum was extremely competitive with other IMO products. However, the vendor jacked the price up from $49.95 per gallon in November 2015 to $59.95 per gallon in January 2016. I'm not taking a point off because of the price -- the product was and is excellent, works exactly as it should -- but I will start looking for a new vendor of tapioca-based Isomalto-Oligosaccharides in the future as a result of the dramatic 20% price in crease in two months!

This stuff is amazing. It tastes good. It smells good. I used to love Quest bars before they changed their recipe. Now they have soluble corn fiber in them. Ew. When I heard about this stuff I immediately went to Amazon and bought a jug. I now make my own Quest style bars with very few ingredients (No corn fiber! YAY!), and they taste delicious and still give me the fiber I want without all the carbs. The only negative thing I can say about this is the container. The jug is oddly shaped with an equally oddly placed handle that makes one handed pouring into a measuring spoon cumbersome. It trickles down the side and makes a mess. A jar with an open lid for scooping instead of pouring would be a nice option. Overall, yes YES YAASSS please. I love this stuff.

I love this product, I had bought this twice and I will continue to buy it. I am on a keto diet and I use this to make syrup for my almond flour pancakes, it is delicious and it does not make my blood sugar to spike, and for the record I test my blood sugar before eating and two hours later, just to make sure.

(July 28th 2018) I am just adding to my previous comment, I had bought this product twice already, as my second jug (5 lbs) is ending I was preparing to order my third, but what a surprise I got when I saw the price. I am really sorry that you made the decision of almost doubling the price, I'd love to buy it again , but at this price I can not afford it. I hope you reconsider your pricing

(August 17/2018) I
am really happy to inform that as the price went down again I got myself another 5 lbs jug of this marvelous syrup. Thank you for listening!!!
11/03/18 as of today the price went up again. I guess good things don't last.
06/27/19
I bought another 5 lbs jug of this marvelous produc, this time the price was a little higher but still affordable, I continue to use this syrup, I am on keto and still does not make my blood sugat up. I recommend this product.

Great for making home made 'Quest' styled bars. Cheaper than some of the alternatives out there and it comes in larger volumes. It's great that you can get a 10 lb container of IMO, as most recipes out there call for 2 parts IMO to 1 part protein by weight (so this pairs perfectly with a 5lb powder protein source of your choice). Toss in some flavored extracts and some dried bulk foods (coconut, nuts, dried fruit) and you have a great tasting/texture, high quality protein bar that is cheaper and tastier than the 'Quest' bars.

Update: I'm on my second gallon of this stuff and love it. Making 'quest' styled bars is still financially worth it if you get FiberYum and don't buy the more expensive brand (and make the bars by the dozens so you're not wasting tons of time bar by bar). Lost about 10lbs since using these bars as meal replacements or when ever I'm craving something sweet. Just make sure to stay well hydrated, as lots of fiber will dry you out and your body needs time to acclimate. I was asked for some recipes, so here are two that I've been making and am happy with:

So I have two standards that I've been making. One is coconut almond and the other is maple peanut. Designed to be made in batches of 12 bars at 170-190cal/bar, 70g/bar. 20g Protein/bar, 32g Fiber/bar, 2-3g Sugar/bar. They are less 'taffy' like than quest bars (drier) and have, IMO, better texture with real ingredients mixed in.

Coconut Almond, 12 bars:
300g Whey Protein (unflavored or flavor of your choice)
480g IMO Syrup
40g UNSWEETENED coconut flakes (for texture)
15g Diced Almond Slivers (for texture)
4mL Coconut Extract
2mL Almond Extract

Pre-weigh and mix together dry ingredients. Weigh out IMO and heat in saucepan (non-stick teflon makes your life easier), continuously stirring with silicone spatula (this stuff is STICKY and you want to with silicone as much as possible). As bubbles form on the bottom, remove from heat, mix in extracts, and slowly start working in your powder ingredients a quarter at a time. After the last dry ingredients addition, you will need to kneed this mixture together to fully incorporate the dry ingredients and it will be too thick to mix any longer. I use nitrile or latex gloves while doing this because (i) it sticks like crazy to your hands if not and (ii) it is still warm/hot. I also work on a silicone baking mat (available from Artisan Metal Works Artisan (2 pk.) Non-Stick Silicone Baking Mat Set, 16 5/8 x 11 - one of the best kitchen purchases ever off Amazon). If it gets too firm to kneed, take the entire ball on the silicone mat and nuke it in the microwave for 30-60 seconds. This will give you more play time to incorporate all the powder. Roll out into a sheet about 3/4" thick (I usually fold over the mat and roll it out into a rectangle) and allow to cool to room temp. You can speed this up by tossing it in the freezer (makes slicing easier too). After cooling, I transfer off of mats onto plastic wrapped cutting board (easy clean up, low stick). Cut into 12 nice bars (don't do this on silicone mats as you will destroy them).

I usually make two dozen at a time (double this scale) and package them in sandwich bags. Peanut maple bars are the same strategy, but slightly different recipe because I use powder peanut butter (i.e. all oils pressed out, so it's low cal with all the flavor; available as PB2 Bell Plantation PB2 Powdered Peanut Butter, Net Wt. 16 Oz.here on Amazon).

Peanut Maple Bars, 12 bars:
250g Whey Protein (unflavored or flavor of your choice; using less because you need to keep powder to syrup ratio relatively constant)
480g IMO Syrup
60g PB2 Peanut Butter Powder
15g Diced roasted peanuts (for texture)
4mL Maple Extract