OLIPOP

If you’ve ever looked at the ingredient list on a can of OLIPOP’s 9g Fiber Line, you might have done a double take at something like Jerusalem artichoke. And fair question, after all, what is this vegetable and what's it doing in a soda? 

Despite the name, Jerusalem artichoke (also called a sunchoke) isn’t what most people expect. But it plays an important role in OLIPOP, thanks to one key thing: fiber. Let’s take a closer look. 

What is Jerusalem Artichoke?  

Jerusalem artichoke is a root vegetable that looks more like ginger than what most people think of as an artichoke. It has a mildly sweet, nutty taste and can be prepared similarly to potatoes. Despite its name, it’s neither from Jerusalem nor a true artichoke. It’s actually native to North America and was historically cultivated by Native Americans. [1] 

Today, you’ll find Jerusalem artichoke used in a range of foods, from roasted dishes to packaged products. But it also plays an important role in modern food and beverages (including OLIPOP!) as a natural source of inulin, a type of fiber. 

Jerusalem Artichoke in OLIPOP 

Jerusalem artichoke is naturally rich in inulin, a soluble, prebiotic fiber that plays an important role in our OLISMART blend. This blend is designed to help increase fiber intake in a way that fits into everyday habits... like drinking a soda! Since over 90% of Americans don’t get enough fiber in their daily diet, including ingredients like Jerusalem artichoke can help you get closer to meeting your fiber quota. [2] 

Jerusalem artichoke extract is also easily added to food and drink products like OLIPOP without affecting the taste. Since it’s soluble in water, it dissolves in liquid easily while contributing to the whopping 9 grams of fiber per serving you’ll find in our 9g Fiber Line. 

What is Inulin? 

Inulin is a type of soluble dietary fiber naturally found in plants like Jerusalem artichoke, garlic, and onions. It’s widely used in food and beverages because it can increase fiber content without significantly affecting taste or texture. 

What makes inulin unique is that it isn’t digested in the small intestine. Instead, it travels to the large intestine, where it is fermented by gut bacteria, producing short-chain fatty acids (SCFAs) as a natural byproduct of that process. [3] If you want a deeper dive, check out our full guide to inulin. 

How Inulin Works in the Body 

Once inulin reaches the large intestine, it becomes a fuel source for beneficial gut bacteria, allowing them to confer a health benefit—this is what defines it as a prebiotic fiber. Research on inulin (including Jerusalem artichoke-derived inulin) shows it may play a role in supporting a healthy gut environment by influencing microbiota composition and fermentation activity. [4] 

This is what that means for the body: 

• Feeds beneficial bacteria: Inulin is selectively fermented by gut microbes, helping support a balanced microbiome. 
• Supports digestive processes: As a soluble fiber, it absorbs water and contributes to overall digestive function. 
• Plays a role in nutrient interactions: Some research suggests prebiotic fibers like inulin may support how the body absorbs certain minerals. [4] 

Jerusalem Artichoke: The Takeaway 

Jerusalem artichoke might have an unexpected name, but its role in OLIPOP is clear. It’s a natural source of inulin, a soluble prebiotic fiber that helps increase your daily fiber intake, support your gut microbiome, and taste delicious in the process.* It may not be what you expect in a soda, but it’s a big part of what makes OLIPOP, well, OLIPOP! 

*OLIPOP 12 fl oz serving with 6 or 9g of dietary fiber. 

Sources 

1. Cieślik, E., Gębusia, A., Florkiewicz, A., & Mickowska, B. (2012). The content of protein and of amino acids in Jerusalem artichoke tubers (Helianthus tuberosus L.) of red variety Rote Zonenkugel. PubMed, 10(4), 433–441. https://pubmed.ncbi.nlm.nih.gov/22230925
2. Thompson, H. J. (2021). The Dietary Guidelines for Americans (2020–2025): Pulses, Dietary Fiber, and Chronic Disease Risk—A call for Clarity and action. Nutrients, 13(11), 4034. https://doi.org/10.3390/nu13114034
3. Qin, Y., Wang, L., Yang, X., Xu, Y., Fan, G., Fan, Y., Ren, J., An, Q., & Li, X. (2023b). Inulin: properties and health benefits. Food & Function, 14(7), 2948–2968. https://doi.org/10.1039/d2fo01096h
4. Sanlier, N., Keskin, M. G., & Oz, F. (2026b). Inulin as a multifunctional prebiotic: from gut modulation to systemic health benefits. Food Quality and Safety, 10. https://doi.org/10.1093/fqsafe/fyag006

Meet our Expert This article is reviewed by Courtney McCormick, MPH, RDN, LDN, who is a paid member of the OLIPOP team. Courtney is a registered dietitian nutritionist and public health professional with nearly two decades of experience supporting nutrition initiatives across a variety of settings, including schools, community, and the consumer goods industry. Courtney is passionate about turning evidence-based nutrition into practical, everyday solutions. Here at OLIPOP, Courtney is Manager of Clinical Research and Scientific Content, helping to lead our clinical research program as we continue our commitment to science.