Did you know that plant fibres are excellent technological ingredients?
With this article, we will show you how you can replace the synthetic additives you’ve been using to improve the properties of your food products with natural fibres that can fulfil the same functions as those achieved by using E number additives and substances.
Continue reading to find out more about how Fibrean is going to solve multiple food industry technology problems.
Advantages of Fibrean compared to synthetic additives
Food market trends have changed significantly in recent years.
Most notably because consumers are increasingly demanding healthier, more natural products.
However, those of us who work in this sector know that certain substances, such as sweeteners or synthetic texturing agents, are essential so that food products reach end consumers with specific organoleptic properties.
At Barcelonesa Food Solutions, the food product division of Grup Barcelonesa, we have been working for years to provide the food industry with more natural and healthy solutions.
Developed through extensive research over the years, we’ve applied all our know-how to the Fibrean fibre range.
The Barcelonesa product range is highly innovative in terms of food technology given that, until now, natural plant-based fibres have only been added to certain foods in order to increase intake of these same (which can be very useful in preventing specific illnesses related to the intestinal tract).
Under the heading of Fibrean, we sell multi-purpose, 100% natural plant fibres.
Fibrean fibres are capable of fulfilling many of the functions that E number food additives normally would, thereby providing the market with healthier and more natural food products.
Our team tracks down, selects, and pairs fibres extracted from diverse plants from all over the world with the aim of optimising their functional properties by applying them to various food matrices.
In addition, Fibrean is a bespoke product range, meaning we can adapt our solutions to the specific requirements and/or recipes of each of our clients.
Therefore, when combined in varying proportions, Fibrean fibres can be beneficial for:
- Replacing synthetic additives: the food industry needs to use phosphates, gums, and carrageenans to ensure that products reach consumers with the correct flavour characteristics and texture that the manufacturer intends. Fibrean makes it possible to replace these additives with healthy, natural fibres.
- Reducing sugar and fat use: many food products use sugar, sweeteners, or unhealthy fats to increase sweetness or improve “mouthfeel”. A healthier option is possible with Fibrean fibres, which offer the same results in a healthier, more natural manner.
- Eliminating the use of common allergens: some substances found in processed foods can cause allergies or intolerances in some consumers (for example, gluten is incompatible with coeliac disease). Fortunately, these allergens can be easily replaced with Fibrean fibres.
In other words, Fibrean provides the food industry with a natural alternative that is both technologically innovative and healthy. Therefore, products that include these types of fibres are considered Clean Label and will improve their rating in the Nutri-Score system.
The Fibrean range in-depth
The functions of Fibrean are wide-ranging thanks to our technical department, which has designed diverse selections and combinations in order to offer the food sector different applications.
Even so, at Barcelonesa Food Solutions, we regularly work with our clients’ R&D departments to find new functions that are specific to each type of business.
Below are the main applications for Fibrean.
Fibres for vegan food products
Quite often vegan foods include unhealthy substances and ingredients.
In general, manufacturers use phosphates, as well as gums and carrageenans, to improve the consistency of these products.
Soy protein is also used in many vegan food products.
However, overuse of these substances can ultimately lead to health problems among consumers.
With the Fibrean fibre range, these substances will no longer be needed to manufacture vegan foods because Fibrean offers the following specific benefits:
- Binding properties.
- Improved mouthfeel.
- Emulsifying capacity.
- Heat stability.
- Gelling properties.
- Cold texturiser.
Fibres for the meat industry
The meat industry also uses certain ingredients such as phosphates, gums, carrageenans, fats, and soy protein in its manufacturing processes.
In addition to these unhealthy substances, particularly when consumed in excess, animal protein is also used to manufacture processed meat products.
Fibrean fibres are a healthy alternative that allow you to stop using the aforementioned additives and substances. Our fibres can be used to:
- Increase water retention capacity to maximise efficiency.
- Improve firmness and bonding.
- Provide good gelling and emulsifying capacity.
- Stabilise brine injected into muscle meat.
- Reduce syneresis or separation of juices.
Fibres for the dairy and plant-based beverage industry
Manufacturers of milkshakes, yogurts and dairy products in general must add gums, carrageenans and cellulose to improve texture, as well as unhealthy milk fats to improve flavour.
These types of additives can be avoided by using Fibrean fibres.
These fibre products are perfect for the dairy industry for the following reasons:
- They are excellent thickening agents.
- They improve mouthfeel.
- They reduce the separation of phases.
- They perform well as texturing agents.
Fibres for bread and baked goods
These types of industries must use unhealthy additives such as glycerine and sorbitol in addition to other ingredients like eggs or gluten, which can cause health problems for a certain subset of consumers.
Fibrean fibres, however, make it possible to eliminate these ingredients, as they offer the following characteristics:
- Elevated water retention capacity.
- Excellent performance as a humectant.
- Outstanding texturing properties.
Fibres for sauces and creams
Sauce and cream manufacturers often have to add modified starches, gums and egg to their production processes, as these ingredients give their products an improved texture.
However, if you want your product to be designated as Clean Label or want to improve your Nutri-Score, you can eliminate these substances and replace them with Fibrean fibres.
Below are the main benefits of Fibrean fibres for the sauce and cream industry:
- Natural emulsifier.
- Thickening agent.
- Inhibits syneresis.
- Improves mouthfeel.
- Reduces the separation of phases.
