Review of Functionalised Fibres for the Food Industry 2019

A Review of Functionalised
Fibres for the Food Industry
2019

CyberColloids Ltd

CyberColloids Ltd; Registered Office: Strandhaven, Currabinny, Carrigaline, Cork, Ireland. Reg. no
359185 (Republic of Ireland)
 Review of Functionalised Fibres for the Food Industry 2019

Scope
This report provides an overview of functionalised fibre ingredients for use in the food industry. There
is a specific focus on market available fibre products that are derived from citrus, apple, carrot, sugar
beet, seaweed, oat and vegetable sources however, the general discussion is set within the context of
the wider market and also includes information on relevant fibre products from other sources.
The information presented is a mix of CyberColloids’ own information (technical evaluation and
expertise) and that which has been obtained from the industry via interview and/or available literature
(e.g. technical reports, promotional material, websites).
The report is structured around the following key aspects of functionalised fibres and their use in food:
Background – definitions – what are functionalised fibres? How are they produced? What
constitutes functional? regulatory considerations (Sections 1-3);
Market overview - key drivers, pricing and market examples, including a technical benchmarking
study of selected commercial products (Sections 4 & 5);
Application and product innovation – where and how functionalised fibres are used, including
examples of new product development in the global market (section 6);
Future opportunities – the potential for new fibres and waste streams and an overview of how
CyberColloids would approach new fibre ingredient development (Section 7).

Disclaimer
This information has been provided by CyberColloids Ltd for information purposes only. While every
care has been taken to ensure that the content is useful and accurate, CyberColloids Ltd shall have no
legal liability or responsibility for the content or the accuracy of the information so provided, or, for
any loss or damage caused arising directly or indirectly in connection with reliance on the use of such
information.
© 2019 CyberColloids Ltd. All rights reserved.

CyberColloids Ltd; Registered Office: Strandhaven, Currabinny, Carrigaline, Cork, Ireland. Reg. 2
no 359185 (Republic of Ireland)
 Review of Functionalised Fibres for the Food Industry 2019

Table of Contents
Scope ........................................................................................................................................ 2
1. Introduction ......................................................................................................................... 6
1.1. Defining “fibre” ........................................................................................................................... 7
Dietary fibre ................................................................................................................................................... 7
Soluble and insoluble fibre ............................................................................................................................ 7
Novel fibre ..................................................................................................................................................... 9
Functional fibre.............................................................................................................................................. 9
1.2. A note on Regulatory .................................................................................................................. 9
2. What are functionalised fibres? ........................................................................................ 11
2.1. Starting materials ..................................................................................................................... 11
2.2. Processes used to functionalise fibre materials ....................................................................... 12
2.3. Functionalisation in application ................................................................................................ 13
3. What constitutes highly functional? .................................................................................. 15
3.1. Superior water binding ............................................................................................................. 15
3.2. Fat mimetic properties ............................................................................................................. 17
3.3. Viscosity and gelling behaviour ................................................................................................ 18
3.4. Emulsifying................................................................................................................................ 19
4. Market overview................................................................................................................ 21
4.1. Current headlines ..................................................................................................................... 21
4.2. Key drivers ................................................................................................................................ 22
Consumer drivers ........................................................................................................................................ 22
Industry benefits.......................................................................................................................................... 22
Global drivers............................................................................................................................................... 24
4.3. Pricing ....................................................................................................................................... 25
5. Market examples ............................................................................................................... 27
5.1. Comparison of key properties in selected market examples.................................................... 27
5.2. Citrus Fibre................................................................................................................................ 31
Background .................................................................................................................................................. 31
Citri-Fi® (Fiberstar) ....................................................................................................................................... 32
Herbacel® AQ® plus Citrus (Herbafood, Herbstreith & Fox) ........................................................................ 32
Ceamfibre® 7000 (Ceamsa) ......................................................................................................................... 34
5.3. Apple Fibre................................................................................................................................ 34
Herbacel® AQ® plus Apple, Herbafood Ingredients GmbH (Herbstreith & Fox) .......................................... 34
5.4. Vegetable fibre ......................................................................................................................... 35
ID 809 carrot (ID Foods)............................................................................................................................... 35
KaroPro 1-26 (Food Solutions Team) ........................................................................................................... 35
Vidofibres, BF 5 (Unipektin) ......................................................................................................................... 36

CyberColloids Ltd; Registered Office: Strandhaven, Currabinny, Carrigaline, Cork, Ireland. Reg. 3
no 359185 (Republic of Ireland)
 Review of Functionalised Fibres for the Food Industry 2019

5.5. Seaweed fibre ........................................................................................................................... 36

phytaFIBER ® (Java Biocolloid) ..................................................................................................................... 36
Fibersea® (Olmix) ......................................................................................................................................... 36
5.6. Cereal fibre - Oat ...................................................................................................................... 36
Vitacel Oat HF200 (JRS) ............................................................................................................................... 37
5.7. Cellulose fibre ........................................................................................................................... 37
SenseFi® (Borregaard) ................................................................................................................................. 37
6. Key applications and market sectors ................................................................................. 38
6.1. Key applications ........................................................................................................................ 38
Bakery .......................................................................................................................................................... 38
Snacks .......................................................................................................................................................... 39
Dairy including ice cream and desserts ....................................................................................................... 40
Soups, sauces and dressings ........................................................................................................................ 40
Beverages .................................................................................................................................................... 41
Processed meat and fish products............................................................................................................... 42
Plant based, vegan & vegetarian products .................................................................................................. 42
Sweets and confectionery ........................................................................................................................... 43
Clean label and healthy formulating............................................................................................................ 43
6.2. New product innovation ........................................................................................................... 45
Citrus fibre ................................................................................................................................................... 45
Orange fibre................................................................................................................................................. 47
Apple fibre ................................................................................................................................................... 47
Oat fibre....................................................................................................................................................... 48
Vegetable fibre ............................................................................................................................................ 48
Carrot fibre .................................................................................................................................................. 48
Sugar beet fibre ........................................................................................................................................... 49

7. Future potential .................................................................................................................. 52

7.1. New functionalised fibres and waste streams .......................................................................... 52
7.2. CyberColloids’ approach to developing new functionalised fibres........................................... 53
Basic properties and texture functionality .................................................................................................. 54
Processing to promote functionality ........................................................................................................... 54
Targeted food applications research ........................................................................................................... 55
Benchmarking & market positioning ........................................................................................................... 55

CyberColloids Ltd; Registered Office: Strandhaven, Currabinny, Carrigaline, Cork, Ireland. Reg. 4
no 359185 (Republic of Ireland)