Our vegetable fibre range is further enriched with the new psyllium fibre. It is a clean-label ingredient, gluten free and available in different grades of purity 95-99 and bulk capacity 45-55. Some references are also available in an organic version.

Psyllium fibre is extracted from the seed husks of Plantago ovata, a herbaceous plant native to India. It appears as a brownish powder. A curiosity: the purer the product, the higher its fibre content and the lighter its colour. Chemically and physically, psyllium is a fibre that is partially soluble in water.

Due to its emulsifying, binding and thickening properties, psyllium fibre in some recipes can partially replace starches, gums and hydrocolloids while maintaining a clean label. The use of psyllium in the dough gives more volume and softness to the finished product. It also helps make the product more stable and prolongs its shelf-life.

Psyllium fibre is mainly used in the bakery industry not only for its fibre enrichment claim but also for an aesthetic factor; in fact, it lends colour in baking to breads, buns and biscuits. It is also widely used in cereal-based breakfast products. It is perfect for increased fibre intake in dry or fresh pasta and diet foods. Psyllium fibre is also used in meat products, to create binding and emulsifying systems in spice blends. It can be used as a thickener in spreadable creams and ice creams, imparting texture and extra body.