Our range of plant fibers has expanded with the addition of new carrot, apple and citrus fibers. These fibers are partially soluble, gluten free and clean label.

Carrot fiber is distinguished by its neutral flavor and excellent binding properties. Due to its ability to retain moisture, it contributes to the quality and freshness of food products. In particular, it improves the texture of cakes, creams and sauces, imparting softness to breads, cakes and baked goods. In addition, it can be used as a partial substitute for ingredients such as eggs, oils and fats, allowing a reduction in calorie intake and an improvement in the nutritional profile of products.

Apple fiber contains a significant amount of pectin, a soluble fiber with thickening and gelling properties. These properties make it ideal for thickening sauces, creams and fillings. Because of its low calories per unit volume, apple fiber is often used in low-calorie foods, reducing calories without compromising the texture or flavor of products.

Citrus fiber is available in two different particle sizes and is rich in active pectin. This makes it possible to reduce the amount of pectin added in fruit fillings. It also acts as an excellent emulsifier, preventing the separation of oil and water in creams and fillings and creating a smooth, velvety texture. Citrus fiber finds use in a wide range of food products, including baked goods, snacks, plant-based alternatives to meat, ice cream, and dairy products.