Fibrim lineup bolstered by new launches

Top plant bakers have shown interest in Solae’s Fibrim 1270 soya fibre, which will be followed by two more protein-based launches according to Hans de Vries, European business development director.

"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.