Food
Fiber Kimya produces natural cellulose fibers and functional food ingredients from renewable plant-based raw materials for a wide range of food applications.
Overview
Functional food ingredient solutions
Dietary fibers play an important role in modern nutrition and functional food development. The World Health Organization (WHO) recommends a daily dietary fiber intake of at least 30–35 g. Our Fibrilva food ingredient solutions are designed for dietary fiber enrichment, texture improvement, fat and calorie reduction, plant-based and vegan formulations, clean label concepts, sugar reduction applications, gluten-free and lactose-free formulations, water and fat binding, process stability and product consistency.
Formulation targets
- Dietary fiber enrichment
- Texture improvement
- Fat and calorie reduction
- Plant-based and vegan formulations
- Clean label concepts
- Sugar reduction applications
Process value
- Gluten-free and lactose-free formulations
- Water and fat binding
- Process stability
- Product consistency
- Mouthfeel improvement
- Moisture management
Meat & Meat Product Alternatives
FIBRILVA® functional cellulose and plant fibers are designed to improve the quality, stability and processing performance of meat, poultry, fish and plant-based products. Thanks to their high water and oil binding capacity, FIBRILVA® fibers contribute to improved texture, juiciness and yield while supporting efficient and stable production processes.
Technological benefits
- Improved texture and mouthfeel
- Enhanced water and oil binding
- Increased cooking and processing yield
- Reduction of cooking loss and shrinkage
- Improved emulsion stability
- Better slicing and dimensional stability
Application areas
- Fresh meat
- Minced meat & formed products
- Sausages & emulsified products
- Fermented and dry sausages
- Injected meat products
- Plant-based meat alternatives
Bakery & Confectionery Products
FIBRILVA® functional cellulose and plant fibers are developed to improve the nutritional profile, texture and processing performance of bakery, pastry, snack and dough-based products. With their excellent water binding and stabilizing properties, FIBRILVA® fibers support consistent product quality while enabling modern formulation targets such as fiber enrichment, calorie reduction and clean label development.
Technological benefits
- Improved dough stability and machinability
- Increased water absorption and dough yield
- Enhanced texture and mouthfeel
- Extended freshness and softness
- Improved freeze-thaw stability
- Better volume and crumb structure
Application areas
- Bread & bread rolls
- Flatbreads & pizza
- Pastry & laminated dough
- Snacks & cereal bars
- Pasta & noodle products
- Gluten-free applications
- Confectionery & fillings
Dairy Products
FIBRILVA® functional cellulose and plant fibers are developed to improve texture, viscosity, stability and nutritional performance in dairy and plant-based dairy alternative products. Our solutions support modern formulation requirements including fiber enrichment, fat reduction, clean label development and improved processing stability.
Technological benefits
- Improved viscosity and creaminess
- Enhanced mouthfeel and texture
- Reduction of syneresis and phase separation
- Improved protein and emulsion stability
- Anti-caking for grated cheese
- Better shelf stability
Application areas
- Dairy beverages
- Yogurt & fermented products
- Cheese applications
- Cream & dessert applications
- Condensed & evaporated dairy
- Plant-based dairy alternatives
Frozen Foods
FIBRILVA® functional cellulose and plant fibers are designed to improve stability, texture and moisture management in frozen and convenience food products. Thanks to their excellent water binding and thermal stability, FIBRILVA® fibers support improved freeze-thaw performance while helping maintain product quality during storage and preparation.
Technological benefits
- Improved freeze-thaw stability
- Reduction of ice crystal formation
- Reduced syneresis and liquid separation
- Better texture retention after thawing
- More uniform heating in microwave applications
Application areas
- Frozen bakery products
- Frozen pizza
- Ready meals & microwave applications
- Frozen fillings & prepared foods
Sauces, Seasonings & Beverage
FIBRILVA® functional cellulose and plant fibers are designed to improve texture, stability, viscosity and nutritional performance in sauces, soups, seasonings and beverage systems.
Technological benefits
- Improved viscosity and texture
- Enhanced mouthfeel and creaminess
- Reduction of syneresis and phase separation
- Improved emulsion stability
- Anti-caking in dry blends
- Support for fat reduction
Application areas
- Sauces & dressings
- Soups & prepared foods
- Seasonings & dry mixes
- Beverage applications
- Smoothies & functional drinks
Quality systems
Food safety aligned manufacturing
Our production and quality systems are developed according to internationally recognized food safety and hygiene standards, including HACCP, Halal, Kosher and FSSC 22000 principles. We work closely with our customers in product development, formulation optimization and application support to create customized ingredient solutions for modern food technologies.
Products
Products we deliver into Food
FIBRILVA®
Functional Cellulose for Food Applications
Functional cellulose and plant fibers designed to improve quality, stability and processing performance in meat, bakery and plant-based food systems.
Let’s develop better industrial solutions together.
Talk to a Fiber Kimya specialist about your application — most enquiries receive a technical response within 24 hours.