Plant fibres are extremely versatile in meat and meat substitute products. Whether in salami, kebab, sausage, minced products or vegan meat balls – the applications are enormous.

In our broad portfolio you will find wheat fibres, oat fibres, spelt fibres, bamboo fibres, sugar cane fibres, apple fibres, pea fibres, rice fibres as well as highly functional fibre blends that have been developed for very specific applications such as fat replacement. Conventional and organic qualities of most fibre types are available.

But what makes plant fibres so special? They are natural dietary fibres and help you to perfect your products. In addition, they are odourless, tasteless, temperature-stable and pH-stable, which makes them much easier to use in your products. The allergen-free plant fibres are GMO-free and can be declared as a food ingredient without an E-number. Convince yourself of the many technological, economic and nutritional benefits that are achieved through the use of plant fibres.

TECHNOLOGICAL ADVANTAGES

  • Improvement of texture, consistency and shape stability
  • Prevention of water leakage
  • Higher water and oil binding capacity
  • Longer juiciness
  • Improved freeze-thaw stability
  • Easier workability
  • Significant reduction of weight loss in smoked meat and sausage products
  • Prevention of syneresis
  • Safer and faster drying process
  • Positive effect on the minimum shelf life of the end products

ECONOMIC ADVANTAGES

  • Reduction of frying loss
  • Reduction of cooking losses
  • Higher yield
  • Cost saving due to less use of meat and/or fat
  • Reduction of losses due to frying & evaporation

NUTRITIONAL-PHYSIOLOGICAL ADVANTAGES

  • Source of fibre
  • Fat substitute
  • Calorie reduction “light” or “low-fat” products
  • Meat substitutes, less meat consumption
  • Suitable for vegetarians and vegans

The amount used depends strongly on the selected plant fibre, the fibre length and the desired effect. In general, the recommended dosage is between 3 – 7%, whereby an additional addition of water is necessary.