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Functional Dietary Fibre Ingredient formulation

  • The global market for functional fibre is expected to increase significantly due to increasing demand from the food and beverage industry. This calls for a huge opportunity for low-carb alternative manufacturers.
  • To further fuel the demand for the high prevalence of obesity and chronic diseases such as diabetes and cardiovascular disease due to hectic lifestyles, consumers shift towards positive health effects offered by plant-based ingredients and increased awareness among consumers regarding the health benefits of low-carbohydrate and glycemic index and all the above factors drive the growth of this industry. Given this, manufacturers are well-positioned to respond. In this context, food industries are interested in producing high fibre ingredients for different food and beverage applications. At Pepgra’s contract food and nutraceutical research and development (R&D) laboratory, our food formulation scientists can help your high fibre challenges with our new innovations. We source and formulate high fibre ingredients for different applications, including food, beverages, and nutraceuticals industries, that capture the consumer’s heart. We have expertise and experience in developing high dietary fibre that meets the most stringent requirements in taste, quality and regulations.
  • Pepgra’s scientific expertise partners to create winning products that meet the desired organoleptic profile and regulatory parameters and thereby make your product unique and stand out in the marketplace.

Pepgra’s FRL can be the right fit for your Functional Carbohydrate because we.

We deliver our functional dietary fibre sourced from different sources and deliver in the form of powder or liquid.

  • Formulation of dietary fibre DF concentrates (DFC) from the processing of fruit and vegetable by-products such as from peels or pomace, due to their unique technological functionalities and applicabilities, both closely related to the DF composition.
  • By-products from legumes and seeds (e.g., peanut hulls, sesame coat/skin)
  • Others such as sugar beets, sugar cane, and cocoa hulls
  • Non-starch polysaccharides and oligosaccharides
    • Cellulose obtains from vegetables, sugar beet and various brands
    • Gums and Mucilages from Seed extracts (galactomannans –guar and locust bean gum), tree exudates (gum acacia, gum karaya, gum tragacanth), algal polysaccharides (alginates, agar, carrageenan), psyllium
    • Hemicellulose from Arabinogalactans, β-glucans, arabinoxylans, glucuronoxylans, xyloglucans, galactomannans, pectic substances
    • Polyfructose from Inulin, oligofructose (Short-chain fructo-oligosaccharide)
  • Carbohydrate Analogues
    • Pectin’s (Fruits, vegetables, legumes, potato, sugar beets)
    • Resistant starch and maltodextrins
    • Chemical synthesis
  • Enzymatic synthesis (Neosugar or short-chain fructooligosaccharides, transgalactooligosaccharides, levan, xanthan gum, oligofructose, xylooligosaccharide, guar hydrolyzate, curdlan)
  • Lignin
  • The substance associated with non-starch polysaccharides
  • Animal Origin fibres
    • Chitin, Chitosan, Collagen and Chondroitin from fungi, yeast and invertebrates

Pepgra’s Food & Nutraceuticals Contract Research Laboratory network provides manufacturers with advanced scientific and research capabilities. Contact our scientific experts to discuss how we can help you

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Contact us to discuss your Glycaemic Response Initiatives needs.