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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

Animal and pet nutrition 

Grain free, gluten-free pet food solutions

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
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