High Fibe focuses on the application of special ingredients that contribute to more sustainable and healthy foods. High Fibe is happy to think along with you about successful applications of these ingredients within your range. This concerns the optimization of texture, taste, price, shelf life and declaration of the product, as well as the implementation within your production process.
For each segments is indicated which ingredients may be applicable here. Contact us to find out together which specific types there are that fit your product and market.
- Rice protein with 80% protein, to increase protein content, to supplement specific amino acids
- Rice starch, as cold formable bond (instant), as hot bond, gelling
- Seaweed, including wakame, sea lettuce, nori, dulse, for green markings, surprising umami taste
- Microalgae, including Chlorella, Spirulina, as a salt substitute, improve nutritional value
- Cricket powder, for increasing protein content and vitamin B12, extra strength
- Natural preservation, natamycin in dry sausage crust
- Rice protein, for increasing protein content, supplementing amino acids (biological value!)
- Rice starch, as cold formable bond (instant), warm bond, gelling, neutral taste
- Seaweed, including wakame, sea lettuce, dulse, nori, for drawing and salty taste, in vegan fish substitutes
- Microalgae, Chlorella (white) for better nutritional value, in vegan fish substitutes
- Cricket powder, for increasing protein content and vitamin B12 (note: not vegan, but ‘entomotar’)
- Rice protein, for increasing protein content, supplementing essential amino acids, gluten-free
- Rice starch, as cold formable bond (instant), hot bond, gelling
- Seaweed, including wakame, sea lettuce, dulse, nori, for green markings, trendy, healthy, umami flavor
- Microalgae, including Chlorella (white), improve nutritional value
- Cricket powder, for increasing protein content and vitamin B12, extra strength (cricket power)
- Rice protein, for increasing protein content, supplementing essential amino acids, meat substitute
- Rice starch, as instant mouldable bond, as warm bonding and gelling
- Seaweed, as sea vegetables or herbs, for a green drawing, umami taste
- Microalgae, Chlorella (white) as a salt substitute, improve nutritional value
- Cricket powder, for increasing protein content and vitamin B12 (note: not vegan)
- Rice protein, for increasing protein content, supplementing essential amino acids
- Rice starch, as an instant binding, or as a warm binding, in layers of cocktail nuts
- Cricket powder, for increasing protein content and vitamin B12, extra strength
- Seaweed, including wakame, sea lettuce, dulse, nori, for green markings and umami flavor
- Microalgae, as a salt substitute, improve nutritional value
- Rice protein, for increasing protein content, essential amino acids, gluten-free
- Rice starch, as instant binding, or as warm binding, white colour, gluten free, clean label
- Seaweed, including wakame, sea lettuce, dulse, nori, for green markings, umami flavor
- Microalgae, including White Chlorella Vulgaris as a salt substitute, improve nutritional value
- Cricket powder, for increasing protein content and vitamin B12, extra strength (cricket power)
- Seaweed, including wakame, sea lettuce, dulse, nori, in a dough, as a topping, umami flavor
- Microalgae, including White Chlorella, provides firmness in bread and pasta dough (white)
- Cricket powder, for increasing protein content and vitamin B12, extra strength
- Rice protein, for increasing protein content, essential amino acids, gluten-free
- Rice starch, as an instant binding, or as a warm binding, gluten-free
- Rice starch, as instant binding, or as warm binding, competitive price
- Rice protein, for increasing protein content, essential amino acids
- Seaweed, including wakame, sea lettuce, dulse, nori, for green markings and umami flavor
- Microalgae, Chlorella (white), for emulsification, salt replacement, neutral taste, nutritional value
- Cricket powder, for increasing protein content, iron and vitamin B12
- Rice starch, as instant binding and gelling, as warm binding after heating, competitive price
- Rice protein, for increasing protein content, specific amino acids, strength
- Seaweed, including wakame, sea lettuce, dulse, nori, kombu, umami flavour, dashi, green flakes
- Microalgae, including Chlorella (white), Tetraselmis (green), salty taste, better nutritional value
- Cricket powder, for increasing protein content and vitamin B12
- Natural preservation, including Niseen in processed and matured cheese, Nataseen in rind
- Seaweed, including wakame, sea lettuce, dulse, nori, for green markings and umami flavor
- Microalgae, including Chlorella (white), Tetraselmis (green), salty taste, better nutritional value
- Cricket powder, for increasing protein content and vitamin B12, extra strength
- Rice protein, for increasing protein content, supplementing essential amino acids
- Rice proteinisolate (80%) to increase protein content, to supplement specific amino acids
- Rice starch, instant binding, white colour, creaminess, neutral taste, competitive price, clean label
- Cricket powder, for increasing protein content and vitamin B12, extra strength, addition to vegan diet
- Seaweed powder, including wakame, sea lettuce, dulse, nori, for nutritional values, umami flavor
- Microalgae, including Chlorella (white), Tetraselmis (green), salty taste, improve nutritional value
- Natural preservation, specific species, including nisin, natamycin
- Rice protein (80%) to increase protein content, supplement specific amino acids
- Rice starch, as instant mouldable bond, as warm bonding and gelling
- Cricket powder, for increasing protein content, iron and vitamin B12, gives extra strength
- Seaweed powder, especially sea spaghetti, nori and sea lettuce for added nutritional value in dog food
- Microalgae, including Chlorella (white), Spirulina, Tetraselmis, salty taste, positive nutritional value