Functional Fibers
Growing health consciousness due to increased cases of diseases has resulted in consumers preferring fiber-based food products with added health benefits.
The consumption of dietary fibers lowers the risk of developing various health diseases, such as diabetes, heart disease, Diverticular disease, and constipation.
Thanks to our deep expertise in food ingredients, we developed a wide range of functional combinations of vegetable fibers that allow to improve the juiciness, to reduce cooking losses and to improve nutritional values in finished products.
- 100% Vegetable
- Clean label
- Allergen free
- Yield improver
- Nutritional improver
- High functionality
- Strong WBC compared to other vegetable fibers
- Resistance to low and high pH
- Excellent thermal stability
- Water stabilizer in sliced meat products
- Free flowing powders
All food applications where water needs to be controlled:
- Emulsified meat products
- Fresh minced and marinated products
- Fresh and cooked injected meat products
- Cooked products
- Reformed meat products
- Fillings
- Surimi and fish products
- Imitation and processed cheese
- Soups and sauces
- Ice cream/sorbet
- Vegan/Vegetarian preparations
- 1003065_Campus Fibre 120 3P - High functional vegetable fibers blend able to form a good gel structure
- 1002596_Superfibre MICRO - Innovative vegetable fibers micronized with innovative physical treatments
- 1002556_Superfibre PLUS - High functional vegetable fibers system, able to bind 20 times its weight of water and more
- 1002660_Superfibre FLUFFY - Innovative blend of co-processed vegetable fibers able to provide outstanding functionality in both cold and hot conditions
- 1003013_Fibra B - Innovative vegetable fibres blend for multipurpose applications (Meat, Bakery, Jelly Gums)