Skip to main content
Fibre
  1. Ingredion New Zealand
  2. Ingredients
  3. Fibre

Proven fibre solutions

The message is loud and clear: fibre is essential to health and wellbeing. A great number of consumers are seeking fibre in everything from breakfast cereals and snacks to side dishes and beverages. You can create the fibre-rich products they’re searching for with help from Ingredion.

Our nutrition experts will steer you to the right choices in our robust portfolio of fibres, carefully chosen or developed to answer consumers’ top health concerns. 

Easy to add to your formula

Together, we can create uniquely beneficial products for your consumers. You can add NOVELOSE®  3490 resistant starch to baked goods and pasta to enhance fibre and functionality within baked goods.   NOVELOSE®  3490 is an affordable fibre which can be used to boost your product's health star rating, reduce carbs and increase fibre.

When you work with Ingredion, our formulation experts can help you design fibre-rich products your consumers will love. As for label claims, our nutrition team brings you ideas for substantiated messages to encourage trial and repeat purchase. 

Discover NOVELOSE™ 3490 

Lower carbs with an affordable dietary fibre

Explore our health and nutrition ingredients

NOVELOSE® 3490

Affordable fibre enhancement
–

BESTEVIA® Reb M stevia leaf sweetener

Better tasting sugar reduction
–

ENLITEN® Fusion stevia sweetener systems

Optimised sugar reduction systems to suit your needs
–

Discover our ingredient range

Encapsulants and emulsifiers 

Saving you money
–

Fibre 

Improve the nutrition and appeal of your products
–

Flours 

Functional rice flours with superior performance
–

Starches 

Functional native and modifed starches to suit your needs
–

Sweeteners 

Reduce sugar with our solutions
–

Explore our applications

Bakery and snacks 

Increase the consumer appeal of your bakery and snack products
–

Batters and coatings 

Create differentiated textures
–

Beverages 

Emulsification, encapsulation, sugar reduction and more
–

Dairy 

Creating great textures and achieve shelf life stability
–

Clinical and infant nutrition 

Ensuring product safety and nutrition
–

Colours and flavours 

Replace expensive ingredients
–

Meat 

Improve yield, texture and consumer appeal
–

Savoury 

Create great textures and improve product quality
–
To top