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Product
- Hi-Fibre 115
Hi-Fibre 115 has been developed to help food manufacturers achieve excellent plasticity, enhanced moisture retention, improved texture, and optimal freeze-thaw stability in a wide range of applications.
From baked goods and pastries to desserts and plant-based formulations, Hi-Fibre 115 offers reliable performance in both traditional and gluten-free recipes. This unique fiber system helps improve product quality and process efficiency in a natural way, supporting cleaner label formulations.
Achieving the right balance between texture, structure and product stability is a recurring challenge in the food industry, especially in plant-based or cleaner label recipes.
To support food formulators, HIFOOD has developed Hi-Fibre 115 and its oat-based variant O-Fibre 44: two fiber systems derived from ingredients of natural origin, designed to improve the performance of food matrices.
Enhanced freshness
Enhance moisture retention and reduce water loss during processing, storage, or thawing.
Structure optimization
Improve softness, elasticity, plasticity, and structural integrity in both gluten-free and conventional recipes.
Versatile performance
Effective in both hot and cold processes, Hi-Fibre 115 adapts to a wide variety of applications and formulation needs.
Neutral profile
Hi-Fibre 115 is tasteless, odorless, and colorless, making it easy to integrate without altering the product’s original flavor or appearance.
Cleaner label
Composed of vegetable fibers derived from ingredients of natural origin, non-GMO, and gluten-free.
Explore how Hi-Fibre 115 and O-Fibre 44 enhance product performance across multiple food systems.
Conventional & Gluten-Free Bakery
Improve softness and elasticity in doughs, enhancing crumb structure and moisture retention in rolls, soft buns, flatbreads, and cakes.
Frozen Bakery & Patisserie
Reduce water loss during thawing and maintain product softness in frozen buns, filled pastries and croissants.
Desserts & Ice Cream
Improve creaminess, spoonability as well as freeze-thaw stability, contributing to a smoother texture in mousses, frozen desserts, and ice creams.
Fillings & Toppings
Prevent moisture migration without altering taste or appearance in sweet and savory fillings, fruit-based toppings, and pizza components.
Ready Meals & Sauce
Help stabilize emulsions and improve texture in sauces, creamy fillings and deli-style preparations.
Plant-based Alternatives
Support structure and consistency in meat and cheese analogues, helping to retain moisture and improve bite and structure.
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