Fibres

​Provide fibre and other benefits to dressings, tablesauces and processed meats with multi-benefitFIBERTEX® CF 502

​Provide fibre and other benefits to cookies, muffins,cakes, soft baked bars with multi-benefit FIBERTEX® CF102

Reduce sugar and deliver fiber — while building back sugar’s bulk and texture

Perfectly browned muffins. Chewy nutrition bars. Creamy chocolates. Consumers want fewer calories and more fiber without giving up the taste and texture they love. 

With Ingredion’s VERSAFIBE™ 285 soluble corn fiber, formulators gain an ideal solution to build back sensory and functional attributes lost when reducing or replacing sugar, contributing up to 25% sugar reduction across a wide range of applications — while also offering the appeal of high fiber, for consumer-friendly product claims.

Offer the appealing feel and texture of sugar

As a low/no-calorie functional build-back (FBB) ingredient, this solution helps you replicate the unique bulking, browning and mouthfeel of full-sugar products. In addition, VERSAFIBE™ 285 soluble corn fiber:

• Enables reduced sugar and good/excellent source of fiber claims in many foods and beverages
• Can be used in combination with high-potency sweeteners, such as stevia, to match the sweetness of full-sugar controls
• Labels as “soluble corn fiber” for clean label appeal

Satisfy the high-fiber demand

More consumers are seeking increased fiber in their foods. However, it can be a challenge to boost fiber without impacting taste or color. With 85% soluble fiber content, VERSAFIBE™ 285 soluble corn fiber provides the clean-tasting solution to differentiate with higher fiber content and consumer-friendly claims in a variety of beverage, bakery and dairy applications.

• Minimal effect on sensory characteristics
• High digestive tolerance

Enjoy efficiency on the production line, helping protect your bottom line

VERSAFIBE™ 285 soluble corn fiber delivers ease and efficiency in beverage, bakery and dairy applications, with:

• High process tolerance and solubility
• Low viscosity
• Excellent dispersibility

VITESSENCE™ ​PULSE CT 360 2 Protein is a faba bean protein which is the mechanically milled and processed portion of the dehulled split faba bean cotyledons of sound, healthy, dry and clean faba beans (Vicia faba ). The protein undergoes proprietary physical treatment that provides cleaner flavor  profile .

Better flavor and performance in plant proteins is here

Bring 60% plant protein* to food and beverages while breaking through taste barriers with Ingredion’s ultra-performance faba bean protein concentrate. Made possible by Ingredion’s proprietary physical process technology, better flavor – and performance – in plant proteins is here.

Deliver on high consumer expectations. Choose ultra-performance proteins.

Formulate with ultra-performance VITESSENCE^® Prista P 360 faba bean protein concentrate to heighten product appeal. Formulate to:

• Inspire repeat purchases and brand loyalty with a great taste and eating experience
• Push use levels to achieve higher grams of protein, without impacting flavor, for better-for-you, more nutritious product labels
• Explore opportunities in more applications due to the protein’s low micro levels, such as ready-to-mix powdered beverages

Compared to conventional dry-milled faba bean protein concentrate, ultra-performance VITESSENCE^® Prista P 360 faba bean protein concentrate:^1,2

• Demonstrates an improved sensory profile
• Exhibits a lower overall flavor, less bitter taste, reduced raw plant flavor and less chalky/powdery texture
• Has a controlled, low microbiological load

Manufactured by Ingredion from pulses grown in the U.S. and Canada

Look to Ingredion for a local, North American supply of plant proteins. Manufactured at Ingredion’s new Vanscoy, Saskatchewan plant protein facility, ultra-performance VITESSENCE^® Prista P 360 faba bean protein concentrate:

• Provides 60% protein,^* 12% fiber, and micronutrients such as potassium
• Retains rich functionality and inherent micronutrients due to Ingredion’s proprietary physical process (One of the many physical process advantages is the minimization of protein denaturation)³
• Labels as faba bean protein
• Milled from dehulled, dry, split faba beans (also called fava beans) that are responsibly farmed and locally sourced
• Manufactured without using chemical processes or additives
• Not produced from major allergens (e.g., wheat, soybean)
• Manufactured without producing any wastewater in support of our “All Life” sustainability plan

Expand your use of plant-based proteins to reach new markets

With VITESSENCE^® Prista P 360 faba bean protein concentrate you can create enjoyable, more nutritious delight in a broader array of products. Or replace or reduce soy, dairy, egg, wheat and animal proteins in your products. Build appeal in a variety of low and high moisture products, including:

• Plant-based, alternative dairy products (yogurt, pudding)
• Traditional dairy products, plant-based alternative cheese products
• Instant powdered beverages, nutritional beverages, smoothies, ready-to-mix beverages
• Baked goods, sweet baked goods (cookies/cakes)
• Confectionery and desserts
• Extruded crisps or snacks
• Crackers
• Better-for-you plant-based snacks
• Plant-based, alternative meats
• Pasta and noodles
• Batters and breadings
• Ready-to-eat (RTE) products
• Sauces and dressings

We’re your plant protein partner

Access Ingredion’s consumer and market insights, ingredient solutions and unmatched technical and product development expertise to create innovative and delicious plant-based products with the right claims and the clean and simple ingredients list consumers want.

• Browse our range of plant-based, pulse protein concentrates
• Discover resources and formulations with a plant-protein focus
• Explore our broad portfolio of in-demand plant-based proteins
• Chat with our SOLUTION GURUS^™

SOURCE:

^*on a dry basis

¹Trained descriptive analysis panel, Ingredion. See visual results in the spider plot image.

²Processed with a validated kill step to achieve a minimum 5 log pathogenic microbiological risk reduction

³Ingredion DSC data