UK food manufacturers are increasingly experimenting with using fibre for technical functions - from strengthening pasta to increasing succulence in meats, preventing oil separation and making drier, crispier coatings on nuggets and coated potato products. Continental European firms have been using such techniques for years.
Jon Arzberger, development technologist at S Black, said: "If you just go in and talk about adding fibre to a sauce, lots of UK manufacturers are not very interested, because it's not seen as a natural fit. But as soon as they see what fibre can do from a technical viewpoint, they change their minds."
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