The invention provides palatable sugar beet compositions consisting essentially of sugar and non-starch polysaccharides (dietary fibre), said material comprising 40 - 80% w/w of sugar and having a malty taste. The invention also provides processes for the preparation of palatable sugar beet compositions comprising the steps of: chopping raw sugar beet to produce raw sugar beet pieces, immediately followed by blanching the diced raw sugar beet pieces in steam or hot water at a temperature of at least 87 DEG C, followed by drying the blanched sugar beet pieces.
