Interfiber

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.

Global cheese market is growing steadily. Annual production in millions of metric tons is shown on the graph below:

Fiber is a natural product sourced from plants. Not only is it beneficial for our health, but also demonstrates exceptional technological functionality in food processing. We have conducted an interview with Luiz Fernando Guidorizzi, Sales Director for Latin America and Canada in InterFiber, to provide more information about the use of fiber in meat industry.  

Cocoa Fiber CO is a unique product in Interfiber’s offer. It introduces both functional and sensorial benefits to the final application. It can be applied in different industries and different food products, examples of which will be shown in the article below. But what is most important, it is a 100% natural product, that can replace cocoa powder in 1:1 ratio.

  Unifit LS is a unique blend of Unicell Bamboo Fiber BF with sorbic acid. It is dedicated to sliced packed white bread shelf life extension. In order to obtain the expected result of minimal 60 days of usefulness to consumption, the dosage of 2.0% of Unifit LS to flour must be applied*. *To provide the limit of 2000 mg/kg in the final product.  

What do consumers seek in food these days? They surely appreciate short labels and reduced number of additives. They also tend to choose products that are beneficial to their health and therefore they look for ingredients to balance their diets. One such ingredient is food fiber.