Natural 'clean' fibre for low-friction reformulations

Brassica fibre: Naturally nutritious, minimally processed

Brassica fibre is more than a source of dietary fibre, it delivers a naturally complex matrix of insoluble and soluble fibres, associated proteins, and phytonutrients

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With the exception of our Ola™ range, our brassica fibre is derived from broccoli plant material, and contains both insoluble and soluble dietary fibre fractions, embedded within intact plant cell walls. Typical composition is:

~70–80% insoluble dietary fibre (cellulose, hemicellulose, lignin)

~20–30% soluble dietary fibre (pectic polysaccharides and soluble oligosaccharides)

Fibre structure and particle size

The functional behaviour of fibre in food systems is strongly influenced by particle size and degree of milling.

Less finely milled fibres retain a more intact plant cell structure, which can contribute to:

• increased water-holding capacity within the food matrix

• firmer texture and “bite” in finished products

• improved structural stability during processing

UPP’s broccoli fibre can be supplied in different particle size ranges to suit specific formulation requirements, from fine dispersions to more structured applications.

Water-holding and hydration properties

Broccoli fibre has a naturally high water-holding capacity due to its cell wall composition and fibre structure. In food formulations, this can:

• increase moisture retention

• contribute to viscosity, body, and mouthfeel

These properties can be valuable in products such as bakery items, meat alternatives, sauces, soups, and plant-based foods where moisture management and texture are critical.

Fermentable fibre fraction

The fibre ingredient contains fermentable components that can be utilised by gut microbiota as part of a fibre-containing diet. Fermentation of dietary fibre by intestinal bacteria is a well-documented physiological process and is commonly discussed in nutritional science literature.

Processing stability and formulation versatility

The ingredient maintains functional performance under typical food manufacturing conditions.

Applications can include:

• bakery and cereal products

• plant-based and hybrid meat products

• soups, sauces, and ready meals

• fibre-enriched foods where texture and structure are important

Ingredient positioning

Fiba is intended for use as a functional dietary fibre in food formulations. It is not positioned as a medicinal or therapeutic product.

Any nutritional or health-related information provided on this page is for general scientific context only and should not be interpreted as a specific health claim for the ingredient. Finished products must comply with applicable UK and EU regulations on nutrition and health claims, including conditions of use.

Summary

UPP’s broccoli-derived fibre offers:

• high water-holding capacity

• flexible particle size options

• good processing stability

• versatility across multiple food applications

It provides formulators with a plant-based fibre ingredient that contributes to texture, structure, and moisture management in a wide range of products.