Fibrim lineup bolstered by new launches
"There has been interest from significant manufacturers," de Vries said. "There will a big splash about this within weeks. The plan now is to present two new products on the protein side at [the] Health Ingredients Europe [show, which runs from November 1618 in Madrid]."
Fibrim was launched last month, combines soluble and insoluble fibres with protein and is being pitched heavily at the bakery market, particularly the gluten-free sector.
It helps cut salt, sugar and fat, ups shelf-life and yield and enhances blending and binding and stability for microwaving and freezing. And as a dietary fibre it supports heart and digestive health.
De Vries said Fibrim could be used in gluten-free bread, flatbreads, cake, muffins and even pizza.
