Enzymes (EC 2.4.1.93) that cleave inulin, liberating successive terminal D-fructosyl-D-fructofuranosyl groups as the cyclic 1,2′:2,3′-dianhydride and leaving a residual di- or trisaccharide. Its product, di-D-fructofuranose dianhydride (DFA III), has about half the sweetness of sucrose and interests makers of low-calorie sweeteners. They offer a biocatalytic route from chicory inulin to novel functional carbohydrates, with the cyclic product’s distinctive properties opening formulation possibilities that simple fructose cannot match. Their specificity for inulin makes them precise tools for carbohydrate transformation. Their products may also find roles as prebiotic ingredients in functional foods.