Category: Fibres
Derived from chicory root, these inulin-based fibers are available in powder and liquid forms. They resist digestion in the upper GI tract and are fermented in the colon, promoting gut health and aiding calcium absorption. Suitable for sugar and fat replacement, they provide a smooth texture and mild flavor. FIBRULINE™ and FIBRULOSE™ chicory root fiber offer versatile functionality in both food and beverage applications. Their solubility and clean taste allow for seamless integration into products like yogurt, baked goods, and bars, enhancing both fiber content and mouthfeel without compromising sensory qualities.
A natural citrus fiber used for water-binding, texture, and stabilization in meat, bakery, and dairy alternative applications.
Oat fibre is a dietary fibre derived from the outer husks of oats. It is obtained through milling and processing the oat hulls, resulting in a fibrous material that is primarily composed of insoluble fibre. In food production, oat fibre is utilised for a variety of purposes due to its beneficial functional and nutritional properties. It can be used for textural improvement, moisture retention, bulking agent, nutritional enhancement, stabilisation and thickening and as an anti-caking agent.
A naturally sourced insoluble fiber from yellow peas, SWELITE™ pea fiber is available in coarse and fine particle sizes. It improves texture, cohesion, and yield in several applications, especially in meat and plant-based formulations. SWELITE™ pea fiber offers excellent water binding and fat imitation, making it a highly functional ingredient for processed meats, plant-based patties, sauces, and cheese alternatives. Its ability to improve juiciness and reduce syneresis supports clean-label development and appealing sensory profiles.
An insoluble pea fibre used as a bulking and texturising ingredient in bakery and extruded food applications.
An insoluble pea fibre used as a bulking and texturising ingredient in bakery, meat, and extruded food applications.
An insoluble pea hull fibre used as a natural bulking agent in bakery and extruded food applications.
Wheat fibre is a type of dietary fibre derived from the outer layers of the wheat grain, primarily the bran. It is obtained through a process of milling wheat and separating the fibrous components from the starch and protein. Wheat fibre can be used as an ingredient in various food products to enhance texture, moisture retention, and nutritional profile.
