The addition of pea fibre to foods can increase insoluble fibre content, while retaining the colour and flavour of products, according to ingredient supplier The Roquette Group.
Obtained from the internal part of the pea, Roquette's new ingredient Pea Fiber IG comes in the form of a white powder.
Roquette claims that the ingredient combines numerous benefits that differentiate it from other insoluble fibres: "The most important of these are technological and organoleptic."
The supplier says its product is approximately 70% fibre, in the form of dry substance, has a neutral taste and can absorb cold water without any excessive changes to viscosity. It is suitable for meat and bakery products. "In nutritional terms it offers optimum fibre enrichment," the firm added.