Replacements

Thanks to its highly functional proteins, Fiberfeel can bind ingredients effectively, create stable emulsions, and maintain texture throughout cooking, baking, freezing and thawing. It also helps stabilize products, ensuring consistent results in a wide range of applications. This makes Fiberfeel an excellent choice for recipes that require performance and reliability, while supporting plant-based and health-conscious formulations.

Replacing starches without losing functionality is a challenge—but Fiberfeel makes it possible. Its water-binding properties deliver structure and stability under demanding conditions such as heat, shear, and freeze-thaw cycles. This allows formulators to use native starches for clean-label solutions while maintaining texture, integrity, and consistent performance.  

Fiberfeel creates a unique structure, neither short nor long—delivering indulgent, fat-like texture with exceptional stability. It withstands high shear, heat, and freeze-thaw conditions without breaking down, ensuring smoothness and consistency throughout processing. This functionality makes Fiberfeel an excellent alternative to gums, providing clean-label solutions contributing to performance and mouthfeel.

Fiberfeel is an effective alternative to phosphates, delivering improved stability and functionality in meat products. It helps maintain structure during processing, enhances cooking yield, and reduces dripping for juicier and more effective results. Fiberfeel also performs under challenging conditions such as freeze-thaw cycles and continious heat, ensuring consistent quality without the need for additives.