Sliced banana bread with walnuts

FIBERTEX® CF 102 and FIBERTEX® CF 502

Create more sustainable value with less

Made from upcycled ingredients, FIBERTEX® multi-benefit fibres enable you to develop cleaner, more cost-efficient products with a consumer-preferred label. Whether you’re formulating in bakery and snacks or dressings, sauces and processed meats, our FIBERTEX® multi-benefit fibres maximise the functionality that nature provides to drive sustainable value. 

  • Clean and simple ingredients: Addressing the clean label trend of shorter lists of acceptable food ingredients.
  • Upcycling ingredients: Using more of what food produces.
  • Inherent functionality: Maximising the functionality that nature provides.

FIBERTEX® CF citrus fibres

FIBERTEX® CF 102 and FIBERTEX® CF 502 multi-benefit citrus fibres are based on citrus fibres and are ideal for a range of applications, including cookies, muffins, cakes, soft baked bars, dressings, table sauces and processed meats. They have excellent water-holding capacity and retention, require no heat activation and are highly process-resistant.

  • Dietary fibre addition
  • Texture improvement
  • Fat replacement
  • Cost-in-use benefits1
  • Replacement of non-consumer preferred ingredients2

1 Cost savings confirmed in internal application work, even when using pre-Ukraine war price surge costings

2 Based on internal applications work and ingredient ratings from ATLAS Ingredion Proprietary Consumer Insights, 2020

Reasons to believe in FIBRETEX® CF Citrus Fibres

501 102

Water holding capacity: min. 8g H2O / 1g fibre

No heat activation needed

High Process resistant (temp, pH & shear)

Shear activation recommended

Amylase stable

Cost in use

Recommended applications: Dressings, Table Sauces, Processed Meat

Usage level (max): 1% - 2.0%

Nutritionals: 0% sugar, 1.4% Carbohydrates, +90% dietary fibre

Particle size: 90% <200 microns

Water holding capacity: min. 6g H2O / 1g fibre

No heat activation needed

High Process resistant (temp, pH & shear)

Shear activation recommended

Amylase stable

Cost in use

Recommended applications: Bakery, Cookies, Muffins, Cakes, Soft baked bars

Usage level (max): 0.1 - 0.8%

Nutritionals: 0% sugar, 1.4% Carbohydrates, +90% dietary fibre

Particle size: 80% <75 microns

FIBERTEX® CF Citrus fibres

Expanding our formulation support and deliver Clean Label with dietary fibres and multiple benefits.

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Dips, Sauces and Dressings

FIBERTEX® CF 502 elevates low-fat spoonable dressings to the next level, supporting an improved nutritional profile and clean label whilst providing a texture match to high-oil control and achieving a cost reduction over functional native starch through synergistic effects. 

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Meat

FIBERTEX® CF supports meat producers in replacing undesirable ingredients, specifically in poultry and ground meat, providing a unique softness versus existing starch solutions when applied directly to the meat substrate or inside the marinades. 

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Plant-based meats

FIBERTEX® CF citrus fibres can be used in meat alternatives to incorporate moisture, retain it and to improve cook yields. The juiciness and slightly softer texture specifically make FIBERTEX® CF interesting for tumbled and marinated chicken meat products and – chicken-like textured alternatives. 

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Bakery & Snacks

FIBERTEX® CF citrus fibres complement bakery trends in clean label and improved nutrition, as well as a constant need for quality textures. Improving the nutritional profile of any bakery product, and with its inherent technological function, it can improve softness, maintain texture longer and reduce fat. 

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lemons and mint on a dark wood background. tinting. selective focus

Front and back of pack claims

  • High in dietary fibre: adds fibre, but likely requires the use of additional fibre sources to meet claim requirements.
  • Natural enabling
  • Fruit-based
  • Gluten-free: (Top claim EMEA)
  • No additives / preservations
  • Suitable for organic products: (not organic certified)
  • Regionality claims: Made in the EU
  • Low in carbohydrates
  • Nutrition minus, e.g. reduced fat, reduced sugar

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