FiberYum Pre-Biotic Soluble Fiber Syrup from Tapioca/Cassava, New Formula, No IMO’s, Vegan, Non-GMO, Corn-Free, 10 Pound

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 Syrup40g UNSWEETENED coconut flakes (for texture)15g Diced Almond Slivers (for texture)4mL Coconut Extract2mL Almond ExtractPre-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 Syrup60g PB2 Peanut Butter Powder15g Diced roasted peanuts (for texture)4mL Maple Extract

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!

Wonderful substitute. Not too sweet.

This is a great addition to my low carb diet. It has great taste and low carbs without an aftertaste. I use it to sweeten yoghurt, coffee and anything where I don’t want any granulated sweetener. It is also great fir digestion, so that is a bonus too.

This caused my heart to race and drained all my energy. Worse than if I had just eaten straight sugar. It is less sweet than corn syrup but has same properties for cooking purposes. I think you are better off buying corn syrup it’s much cheaper and can’t possibly make you feel any worse. I wish I could get my $50 back 😩

This batch is very water. Wondering if it was watered down after being out of stock for months? Probably will go back to vitafiber

I love this product but the seal under the cap need to be sealed a lot better.Is it still safe to consume? Can I have credit back?

This is pretty terrific stuff! I've been using it to make sugar free caramels and toffee, and it works great, no problems at all. It's not as sweet as sugar, which I like. If I want it to be a bit sweeter, I just add a few drops of liquid Stevia.