The work aims to introduce the research progress on the functional properties and utilization of inulin. The production process, functional characteristics and application status of inulin were mainly summarized and its future development was also prospected. Inulin had low calorie, and could prevent obesity, regulate blood sugar and reduce blood fat. It contained better dietary fiber and prebiotics, and could promote mineral absorption. It could be used as edible composite packaging film, soluble dietary fiber, prebiotics, fat and sugar substitutes in the food industry. Inulin, a natural food ingredient with multiple functions, is to have a broader prospect of development and wider application in food from the perspective of future development trend.