Fibres

Potato fibre
Potato fibre has a very high fibre content and is neutral in taste and odour. Potato fibre is used in baked goods and pasta, meat products or diet products thanks to its water and fat binding capacity. Potato fibre improves texture, extends shelf life, reduces moisture and fat loss during production and also reduces the calories in the end products due to the increased level of fibre.

Pea fibre
Pea fibre is produced from yellow peas. Thanks to its pale yellow colour and neutral properties it is especially suitable for use in baked products. Its water binding capacity supports moisture regulation and the texture of products and reduces cooking losses. Pea fibre can also be used in the production of snacks, cereals, meat products and health food products. In the latter, the pea fibre reduces the calories and provides a high level of protein.

Wheat fibre
Wheat fibre is characterised by its white colour and neutral odour and taste. Wheat fibre is therefore used in a wide range of products such as meat and fish products, baked products and pasta or frozen products. Wheat fibre improves water binding, texture and freezing and thawing stability and also enriches the end products with fibre.