Dietary fibre ingredients

Dietary fibre for better food and nutrition products.

Fybrance helps food, beverage and nutrition manufacturers select plant fibre ingredients for dispersion, texture and fibre enrichment, including agglomerated and instantised psyllium.

Find an ingredient Discuss your application

Woman reviewing the nutrition label on a bottled food product in a supermarket — Select. Qualify. Evaluate.Plan supply.

01Select.
02Qualify.
03Evaluate.
04Plan supply.

Ingredients

Find the fibre your formulation needs

Explore psyllium, PHGG, acacia fibre, chicory inulin, resistant dextrin and oat fibre. Compare their handling and texture before choosing a grade for trials.

Agglomerated psyllium Instantised psyllium

Mother and young child sharing fruit and vegetables in a home kitchen — Applications

Start with your finished product

A clear drink, a soft flatbread and a protein bar need different fibre properties. Choose materials around your process, target texture and the way the product will be prepared.

Ingredients, functions and applications

Ingredients

Dietary Fibre Ingredients

Find a material by name, explore its formulation behaviour and discuss the grade information needed for your application.

Functions

Fibre by Formulation Function

Start with the result you need in the product: fibre contribution, texture, water management or another defined formulation objective.

Applications

Start with the food or nutrition format you are developing, then explore the relevant fibre-selection questions.

Understanding fibre

Dietary Fibre: A Practical Introduction

Fibre is a group of food components with different physical and biological behaviours. Understanding those differences helps make sense of foods and supplements.

Explore the fibre guide

Fibre is part of a food pattern

Pulses, whole grains, vegetables, whole fruit, nuts and seeds are useful foods to consider when reviewing your fibre intake. Preparation, recipe and the amount eaten matter when estimating a serving’s contribution.

Different properties answer different questions

Solubility, viscosity, water holding and fermentation describe different features. Some fibres thicken a liquid; others can contribute fibre with much less change in texture. An ingredient’s physical behaviour does not establish every possible health outcome.

Read quantities carefully

Food weight, supplement serving weight and grams of dietary fibre are different values. When a number matters, use a reliable label or food-composition source with the correct serving and preparation basis.

Food and ingredient information serve different readers

Use the everyday guides for food and preparation questions. Manufacturers can explore the ingredient catalogue and technical resources for grade-specific selection.

From understanding to formulation

Fibre by Formulation Function

Start with the result you need in the product: fibre contribution, texture, water management or another defined formulation objective.

Explore finished-product applications

Fibre Enrichment: Build the formulation around delivered fibre in the finished serving, with an appropriate analytical and declaration basis.
Fibre in Sugar-Reduced Formulations: Treat sweetness, solids, water balance and texture as separate parts of a sugar-reduction brief.
Fibre in Reduced-Fat Formulations: Use fibre selection to explore body and moisture distribution while preserving the intended eating experience.
Fibre for Texture and Structure: Select fibre around a measurable finished-product requirement such as cohesion, flexibility or bite.
Fibre for Water Management: Define the water-related problem before comparing ingredient water-holding figures.
Fibre for Gluten-Free Structure: Match fibre and functional materials to the structure needed in the finished gluten-free food.
Fibre for Suspension and Body: Separate a thicker drink from a stable suspension: they require different evidence.

Supply and qualification

Grade selection, documentation and supply

Tell us what you are making and where the current formula falls short. We can discuss candidate materials, the evidence needed for qualification and practical supply arrangements.