Fiber

Dietary Fibers are plant-derived components that resist digestion and provide functional, nutritional, and physiological benefits. In food manufacturing, they are used to improve texture, enhance nutritional profiles, support digestive health, and enable clean-label claims.
Insoluble Fibers (Wheat, Oat, Bamboo, Pea) – Add bulk, improve texture, and aid digestive regularity in bakery, cereals, and snacks.

Soluble Fibers (Inulin, Fructooligosaccharides, Resistant Dextrin) – Enhance mouthfeel, act as prebiotics, and provide mild sweetness in dairy, beverages, and nutrition bars.

Citrus & Apple Fibers – Improve water-binding, yield, and texture in plant-based meat, bakery, and sauces.

Oat β-Glucan – Supports heart health and cholesterol reduction; used in beverages, cereals, and dairy alternatives.

Functional Fibers – Used for sugar reduction, fat replacement, and calorie control in confectionery, ice cream, and meal replacements.