Plant fibres: all-rounders for innovative product developments

Plant fibres are popular ingredients among industrial producers due to their nutritional-physiological and techno-functional properties. 

Plant fibres are popular ingredients among industrial producers due to their nutritional-physiological and techno-functional properties. 

They have many different biological origins, the majority being obtained from unused but still edible parts of the plant. Examples include apple fibre from the pomace left over from apple juice production, citrus fibre obtained from the residues of juice pressing, or potato fibre that comes as a by-product of potato flake production.

These plant fibres all have a high content of what classifies as roughage or dietary fibre, typically at over 70%. 

This is one of the reasons why they are used in so many different segments of the food industry. Combined with a balanced diet, this enrichment helps people to reach the WHO’s recommended daily intake of 30 g of dietary fibre per day.

According to the Swiss FDHA ordinance regarding information on food, there are many possible dietary claims that can be made when the fibre content is high and when specific fibres are added. 

These always depend on the source of the fibres and the amount used. For example, dietary fibre can contribute to the normal functioning of the digestive system or maintenance of a normal cholesterol level in the blood. The addition of fibre reduces the energy density and helps to improve the Nutri-Score.

In addition to the increase of the dietary fiber content, plant fibres also exhibit various technical advantages depending on the type of fibre used. Insoluble fibres are characterized by a high water binding capacity. This depends on both the length and the botanical origin of the fibre. 

This water binding capacity results in better machine runnability and longer shelf lives of fresh and frozen baked goods. Insoluble fibres also help to achieve better freeze-thaw stability and moisture retention in burger patties and meatballs. 

Soluble fibres can replace sugar syrups that are used in the production of breakfast cereals and muesli bars. When producing texturized proteins, plant fibres improve the texture and product stability. 

In the dry products segment, e.g. spice mixes, dry sauces, bouillons, and soups, fibres can be used as a clean-label alternative to conventional anti-caking/free-flowing agents.

There is no limit to the number of applications. The following are typical uses of fibres:

The overview provides typical examples of fibre applications by plant origin - this is not an exhaustive list; other fibres can also be used depending on the application.

We will gladly advise you on the selection of the right fibres for your product developments. We look forward to your enquiries!

Further information and samples