Interfiber

The Interfiber will host you at stand 3.1A60. Meet us there! We invite you to try our goods with fiber:

Are you going to be present at Institute of Food Technologists (IFT) Event, July 15-17, 2024 in Chicago? Interfiber team is honoured to invite you to our Booth No S1967! Come & experience the hottest trends and innovations shaping  bakery and meat products. The future of food at Institute of Food Technologists (IFT) with Interfiber!

Food Ingredients China (FIC) stands as an annual pinnacle in the global food additives and ingredients industry, showcasing the latest advancements and trends. 

Just a heartbeat away from Food ingredients Europe in Frankfurt, November 28-30! Excitement is building, and we are counting down the days to reunite with our incredible customers. Don't miss out on our fiber innovation journey at our Booth 3.1 A123. Let's make these days extraordinary together

The Interfiber will host you at stand B4.281. Meet us there!

The FI Asia trade show in Bangkok starts in just few weeks. Interfiber will host you at stand H69. Meet us there!

An interview with Łukasz Bednarek, Key Account Manager for the technical industry at Interfiber Dietary fiber well known in the food industry has also found its application in the form of fibers or cellulose powder in non-food industrial sectors. At some point, we realized that fiber is a universal raw material, and thinking only about the food industry definitely limits the number of our customers.

Get ready for an amazing experience as Interfiber takes center stage at IFT Chicago in July 17-19 2023! 

Article was written in cooperation with the Polish Diabetes Association, a member of the International Diabetes Federation. Diet has always played a key role as a risk factor for chronic diseases. Since the second half of the 20th century, there have been major changes in the diet of Europeans. Traditional meals based largely on plants have been rapidly replaced by high-fat products with a significant animal content. A diet based on convenience foods and highly processed products can become monotonous. It is poor in fruit, vegetables and whole grain cereal products and, at the same time, there can be a lot of meals made up of meat dishes, fats, sugars and salt, i.e. foods that are high in energy density, low in nutritional value and low in fibre.

Corporate Social Responsibility is a management concept whereby companies integrate social and environmental issues into their business operations. One of the ways to conduct these activities is through international aid, provided by one country to another. This assistance can be given as advice, technology, food or money.

Interview with Mr Jacek Bednarek & Mr Grzegorz Bednarek - company founders of Food Ingredients Group The companies that make up the Food Ingredients Group are family-owned companies composed of 100% Polish capital. Over the 21 years of its existence, FIG has grown into a major player in the food industry on the international market.

An interview with Luiz Fernando Guidorizzi de Carvalho, Sales Director – Latin America Could you Introduce yourself, some sentences about you, your experience, about fiber, etc? I have been working for Interfiber during the last 5 years. Before, I had 15 years experience in food industry, working with soluble and insoluble fibers. So, 20 years of experience in the fiber business, covering Brazil, Latin America, and now, also responsible for Canada.

Bakery brands have to cope with many challenges, like the rising costs of raw materials but also global price of wheat, oil and  costs of energy. How can they minimize costs and maximize profitability?

Consumers more and more consider fiber to be an important component of the diet and an important factor in the proper functioning of the body. Awareness is growing... but only among mature and older consumers.

The IFFA trade show in Frankfurt starts in just 3 weeks. Again, just like three years ago, we will be able to host you at our stand. We have prepared many attractions and degustations especially for you. Come and see how a small addition of fiber can change so much in meat products! Interfiber: Hall 12.1 Stand E28.

An interview with Edyta Szydlik, a technologist at Interfiber - Sometimes, there is an extremely appealing smell of hot chocolate spreading around the company. Does it always mean that the cocoa fiber is being produced? - Indeed, any of us can tell when we produce it, due to the smell of cocoa, which you can notice from afar. The production process does not require any chemical treatment, it is only physical and therefore produces such a strong odour.

According to the recommendations of dietitians, we should eat at least 5 portions of vegetables and fruit a day, a total of no less than 400g - mostly vegetables. For many people, including such an amount of food from this group in the diet is a big problem. But the food industry comes to the rescue and for some time now many products not yet completely associated with vegetables have been enriched with this additive. On the market we have cold cuts with vegetables , breakfast cocktails with a high vegetable content, meat pasta sauces with hidden mixed vegetables. One of the products that goes exceptionally well with various vegetable side dishes is bread. Breads and rolls can be fortified with carrots, beets, spinach, parsnips, nettles, etc.

Interview with Bartłomiej Bielecki, Technologist at Libra - You are a meat technologist, but due to the rapid development of the vege industry, you are also involved in the development of meatless products. - The rapid development of the vege offer is a process that each of us can observe on store shelves. If we compare the offer of vege products from two years ago, or from a year ago with the current offer, we can see that the development of the market is spectacular. It is interesting, because it turns out that not only vegans and vegetarians are starting to use vegan products, but also more and more flexitarians or people who simply want to diversify their diet. This is why the potential of this market is growing so rapidly, despite the fact that there are not many vegans declared.

An interview with Arkadiusz Matraszek, a technologist at Interfiber Research and Development Department. - Fiber in baked goods can be used for a variety of purposes. Some of them are surprising! - By conducting tests in our laboratory, we check various functions of fibers and we can see on specific applications which uses we can recommend to our customers. Recently, we have dealt with the issue of reducing the amount of fat added to baked goods. We checked sweet bakery products, but also bread and buns.

The number of people following a gluten-free diet increases every year. For some, it is a necessity related to food intolerance or celiac disease, for others, a belief in the harmfulness of gluten and following trends. Either way, eliminating gluten-containing products from your diet has many limitations and various consequences.