Transform sauces, soups and ready meals with improved consistency, stability and calorie reduction.
Our solutions can be seamlessly incorporated into a wide variety of savory products, including sauces, dressings, soups, ready meals and more.
With Fiberfeel you can enhance texture, improve mouthfeel, and support water retention in savory formulations. It can replace fat, eggs, hydrocolloids, emulsifiers and starches, contributing to cleaner labels and simpler ingredient lists. Its functional properties also help stabilize emulsions and deliver a more consistent, indulgent experience across a range of applications.
Applications
Replaces eggs, emulsifiers, fat and starches. Stabilizes emulsions, improves texture, and supports clean label formulations.
Enhances texture, acts as a bulking agent and thickener, and replaces hydrocolloids for simpler, clean label recipes.
Improves freeze-thaw stability, replaces hydrocolloids, staches and fat, enhances texture while supporting clean label positioning.
Benefits
Fat Replacement
Egg Replacement
Starches Replacement
Hydrocolloid Replacement
Clean LabelTexture Enhancement 
Freeze-Thaw Stabilizing 
Heat Stabilizing 
Product Stabilization 
Dairy Fat Profile Fiberfeel DF is a unique spin-dried 100% natural orange fiber with a neutral flavor with over 70% fiber content. Thanks to its naturally enhanced water-binding and emulsifying capacities, Fiberfeel DF delivers exceptional texturizing, structuring, and stabilizing performance, helping create consistent and appealing formulations.
Fiberfeel OF is an innovative 100% natural orange puree with neutral flavor and light texture. Naturally rich in fiber, it offers excellent thickening, emulsifying, stabilizing and texturizing properties for a wide range of applications across industries. Its clean label profile and low-calorie content make it an ideal choice for creating healthier products.
Innovate together
Partner with us to create healthier, optimized and clean label innovative solutions using our full range of 100% natural ingredients.