Why use Fibercare dietary fibers for the manufacturing of food products in various industries?

First of all, dietary fibers are an essential part of a healthy diet and including them in our daily diet has many health benefits, such as maintaining a healthy digestive system, reducing the risk of chronic diseases, reducing the risk of cardiovascular disease and lower mortality from these diseases, preventing or reducing constipation, helping waste to move smoothly through the body.

Adding more fiber to the diet can also have a positive impact on improving the health of diabetics. Fiber can help slow down the body’s absorption of sugar, preventing a sharp rise in blood sugar levels after meals. For those who want to lose weight, a diet high in fiber can help to regulate weight loss. A high-fiber diet helps a person to feel fuller for a longer period of time and can help to follow dietary recommendations.

Secondly, fibers also have interesting qualities that help to improve technological processes and the products’ characteristics. Foods produced with the use of fiber will have a longer shelf life (they stay fresh longer), are more attractive in terms of taste and appearance, and the replacement of standard materials in food manufacture with fiber also very often reduces production costs.

Technological and functional advantages

  • longer freshness of products, e.g. bakery products
  • the introduction of fiber into the formulation can reduce the consumption of expensive components such as melange, margarine, pectin, etc. by up to 20%.
  • increased processability
  • higher dough yield because of additional water
  • increased freezing and thaw stability
  • stabilization of products with interrupted fermentation process
  • stabilization and improvement of product structure in the meat industry
  • replacement of more expensive oils/fat or food additives
  • reduced breaking and abrasion of shortbread, wafers and biscuits
  • cheaper marmalade production
  • replacement of cocoa powder in baked goods
  • low-calorie and cheap thickeners for soups and sauces

Additional advantages of fiber

  • Improves organoleptic properties of the finished products
  • Stabilization of the structure of the semi-finished product
  • It ensures that moisture and fat are evenly distributed and retained in the final product
  • Increases microbiological stability of products
  • Reduces calories
  • Increases thermal stability of the target product
  • Inert for all ingredients of prescription drugs
  • They have excellent emulsifying and stabilizing capabilities