Structural and particle-forming fibres
Explore materials where particle character, water demand and the food matrix guide selection.
Source fraction and processing determine more than the plant name alone. Compare particle perception and measured fibre contribution in the finished recipe. Mixed plant materials can belong to more than one selection group.
Materials to explore
Ingredient information
Oat Fibre
An insoluble oat-derived fibre for water management, structural bulk and fibre enrichment in bakery, snacks and formed foods.
Ingredient information
Wheat Fibre
A refined wheat-derived insoluble fibre for structural bulk, water management and fibre enrichment in bakery, snacks and formed foods.
Ingredient information
Pea Fibre
A pulse-derived fibre ingredient for bakery, savoury foods and formed products, combining water retention with a hydrated plant-particle structure.
Ingredient information
Chickpea Fibre
A pulse-derived fibre ingredient for bakery, savoury foods and formed products where plant solids, water retention and texture are central.
Ingredient information
Powdered Cellulose
A purified insoluble plant fibre providing structural bulk, water management and particle-based texture in a broad range of foods.
Ingredient information
Sugarcane Fibre
A refined insoluble fibre from sugarcane plant material, providing structural bulk and water management in bakery, snacks and formed foods.
Ingredient information
Rice Fibre
Rice-derived fibre ingredients for bakery, cereal foods and savoury formulations, spanning refined hull fibres and fibre-rich bran fractions.
Ingredient information
Millet Fibre
Fibre-rich millet fractions for cereal foods, bakery and savoury products, combining grain-derived structure with the character of the source millet.
Ingredient information
Flax Fibre
A flaxseed-derived fibre ingredient combining insoluble seed structure with a water-binding mucilage fraction for bakery, bars and plant-based foods.
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.
Functional cellulose material
Microcrystalline Cellulose (MCC)
An insoluble cellulose ingredient used as fine structural particles or, in colloidal preparations, as a network-forming component for food texture and suspension.