Fruit and vegetable matrix fibres
Explore source-derived materials that combine fibre with the character of a broader plant fraction.
A matrix ingredient may contribute colour, flavour, residual starch or other components alongside fibre. Review the proposed material rather than assuming an isolated-fibre composition. Clear beverages and pale, delicate foods may impose tighter sensory limits.
Materials to explore
Ingredient information
Citrus Fibre
A citrus-derived cell-wall fibre combining water retention, particulate structure and texture functionality in bakery, sauces, fillings and emulsified foods.
Ingredient information
Apple Fibre
A fruit-derived fibre ingredient with water-holding capacity, visible plant character and a useful role in bakery, cereal products and fruit-based foods.
Ingredient information
Mango Fibre
A mango-derived cell-wall ingredient with particulate body and water-holding potential for bakery, cereal foods and fruit-based formulations.
Ingredient information
Green Banana Fibre
A green-banana-derived ingredient family combining cell-wall fibre with varying amounts of native starch for bakery, cereal and dry-food formulations.
Ingredient information
Coconut Fibre
An edible coconut-derived fibre ingredient for bakery, bars and cereal foods, with water absorption and a characteristic plant-solid texture.