Soluble dietary fiber from Jerusalem artichoke, high solubility, sugar replacement, humectant. Used in beverages, dairy products, bakery, cereals, confectionery, bars.
Soluble dietary fiber from Jerusalem artichoke, high solubility, sugar replacement, humectant. Used in beverages, dairy products, bakery, cereals, confectionery, bars.
Soluble tapioca fiber ≥90% dietary fiber, high solubility, low viscosity, neutral taste, stable pH 2-7 and high heat. Used in RTD and carbonated beverages, dairy drinks, syrups, sauces, bakery, cereals, bars.
Chicory inulin, easy to disperse. Fiber fortification, calorie reduction, digestive health, calcium absorption, fat mimetic for low-fat applications. Used in beverages, dairy products, bakery, cereals, confectionery, bars.
Functional fiber blend, absorbs 13x weight in water. Water binding, shelf-life extension, moisture retention in baked/fried products, crystallization control in ice cream.
Organic oat hull fiber, mainly insoluble, low calorie. Used in bakery, biscuit, bars, beverages, cereal, pasta, batters, breadings, meat analogues.
Organic agave inulin, highly soluble, prebiotic, from Agave tequilana Weber Blue. Supports texture, creaminess, fat reduction. Used in beverages, dairy products, bakery, cereals, confectionery, bars.
Fiber ingredients play a key role in food formulation by contributing dietary fiber and supporting the development of nutritionally balanced products across multiple categories.
Our fiber portfolio includes ingredients such as inulin and other naturally sourced fibers, offering developers versatile options to incorporate fiber into a wide range of food and beverage formulations, depending on processing requirements and application goals.