Plant Fibers – Added Value for Innovative Product Developments

Plant fibers are true all-rounders in modern food development. They combine functional benefits with a clear plus for the nutritional balance, opening up exciting possibilities for new and optimized recipes.

Function Meets Nature 

Whether in bread, fine baked goods, snacks, or savory applications, selected plant fibers not only improve texture and freshness, but can also contribute to the reduction of fat, eggs, or additives. They bind water and oil, stabilize doughs and mixtures, ensure a pleasant mouthfeel, and extend freshness, all without complex additives.

Advantages at a Glance: 

• Improved Freshness & Texture: Juicier crumb and longer shelf life for baked goods.
• Increased Yield: More volume and weight yield, for example, in bread, rolls, or tortillas.
• Recipe Optimization: Partial replacement of fat, eggs, or emulsifiers is possible, for an improved nutritional label.
• Diverse Applications: From bread, baguettes, and cookies to pancakes and wraps, and even meat and fish products.
• Clean Label Potential: Supports the development of more natural, consumer-friendly declarations.

Application Ideas:

• Baked Goods: More freshness and a tender crumb with a higher yield.
• Snacks & Cookies: Fat content can be reduced by up to 20%, while taste and texture are maintained.
• Tortillas & Flatbreads: Better foldability, less breakage, and optimized moisture control.
• Savory Products: Juicier meat or fish preparations, improved binding, and reduced cooking loss.
• Fillings & Pastes: Less water migration, better spreadability, and a more appealing appearance.

Variety of Fiber Solutions:

The product range includes a wide spectrum of individual fibers such as wheat, bamboo, oat, sugar cane, apple, cocoa, or citrus fibers, as well as powdered cellulose. Each type of fiber brings its own sensory and functional advantages, from a neutral taste to fruity or chocolaty notes. Additionally, customized fiber blends are available, which are specifically tailored to special applications, for the perfect combination of texture improvement, nutritional enrichment, and cost optimization.

More Than a Trend 

The use of plant fibers is not only a functional trick for product development, but also a step toward healthier and more sustainable foods. They open up space for creative recipes and bring tangible added value - for both manufacturers and consumers.