Last week, FiE 2025 in Paris brought together the global food ingredients community, and PEKTOS AG was proud to be part of this vibrant exhibition.

✨ A heartfelt thank you to everyone who visited the stand. Your presence, questions, and contributions made the event truly memorable. We greatly appreciated the opportunity to engage in meaningful discussions about ingredient innovation, sustainability, and the future of fiber in food applications.

🌱 The strong interest in our ever-growing fiber portfolio reaffirmed our commitment to developing solutions that combine functionality, clean-label appeal, and nutritional value. From sugar beet, citrus, carrot and apple fiber to our new plant-based innovations like orange, flaxseed and psyllium fiber, we are excited to continue expanding options that empower formulators and brands worldwide.

🤝 Exhibitions like FiE are not only about showcasing products but also about building connections. We are grateful for the collaborative spirit and the exchange of ideas that will inspire our next steps.
We look forward to continuing these conversations and welcoming you again at future events. Until then, PEKTOS AG remains dedicated to advancing fiber solutions that meet the evolving needs of the food industry.

Savannah, our Australian and New Zealand distributor, has been awarded the LUXlife Magazine—Food & Drink Awards: Best Speciality Ingredient Importer & Distributor—Australasia for the third consecutive year!

How dietary fibres can shape plant-based meat alternatives.

“While dietary fibres can be used to enhance the textural and functional properties of both processed meats and plant-based alternatives, the question of which one to choose requires careful consideration of factors such as source, solubility, and chemical structure.”

https://insights.figlobal.com/plant-based/how-dietary-fibres-can-shape-plant-based-meat-alternatives

“Producers of processed and hybrid meat products use dietary fibres to make products healthier, tastier, and improve their texture. As plant-based alternatives struggle to achieve properties such as juiciness and chewiness, interest in how dietary fibres could be used to solve this challenge has gained momentum.”

PEKTOS PSYLLIUM FIBER PF 50 C – one of our three new natural and functional fibers, hydrates at low dosages into a gel with excellent gas retention.

Derived from the husks of Plantago ovata seeds, PSYLLIUM FIBER PF 50 C offers a suite of technological advantages in food production — especially for clean-label, gluten-free, and functional formulations. It promotes the circular economy and reduces agro-industrial waste.

PSYLLIUM FIBER PF 50 C forms a gel-like matrix when hydrated.

PSYLLIUM FIBER PF 50 C provides elasticity and cohesion in doughs without gluten.

In plant-based meats and processed foods, it is used to improve texture, cooking yield, and sliceability.

It acts as a natural stabiliser, binder, and thickener without synthetic additives.

Suitable for vegan, gluten-free, and allergen-sensitive formulations.

Product information, such as TDS (Technical Data Sheet) and PDS (Product Data Sheet), will be made available on the website soon.

Please check back regularly and consider subscribing to our newsletters to ensure you always have the latest and up-to-date information.

PEKTOS FLAXSEED FIBER FF 100 C – one of our three new natural and functional fibers, hydrates into a gel with excellent gas retention.

Derived from flaxseed cake, a by-product of oil extraction, FLAXSEED FIBER FF 100 C promotes circular economy and reduces agro-industrial waste.

FLAXSEED FIBER FF 100 C forms an elastic gel in hot or cold water/milk.

FLAXSEED FIBER FF 100 C enhances gluten-free baking with moisture, elasticity, volume and clean-label declaration; boosts plant-based meats with natural binding and juiciness.

Product information, such as TDS (Technical Data Sheet) and PDS (Product Data Sheet), will be made available on the website soon.

Please check back regularly and consider subscribing to our newsletters to ensure you always have the latest and up-to-date information.

PEKTOS ORANGE FIBER OF 10 C – The latest addition to our citrus fiber range, with a mild to moderate moisture-binding effect and limited swelling during hydration.

ORANGE FIBER OF 10 C, 100% pure Orange Fiber from South American specially treated orange peels, is produced in Switzerland.

ORANGE FIBER OF 10 C, sustainably sourced, delivers clean-label functionality, nutritional value and consumer-friendly texture solutions.

With its modest ability to bind water and swell, ORANGE FIBER OF 10 C is suitable for formulations requiring controlled hydration. It provides a moderate level of water interaction, balancing hydration without excessive expansion.

ORANGE FIBER OF 10 C is a fine, orange/yellowish powder, with a weak orange note.

Product information, such as TDS (Technical Data Sheet) and PDS (Product Data Sheet), will be available on the website soon.

Please check back regularly and consider subscribing to our newsletters to ensure you always have the latest and up-to-date information.

We have worked diligently in the test kitchen to develop, refine, and enhance recipes for products using our fibers.

Visit our website’s ‘Applications’ tab to check out and download the recipes, or click the button below.

Nesha Zalesny is a hydrocolloids technical consultant and co-author of The Quarterly Review of Food Hydrocolloids, produced by IMR International since 1991.

Fibre powers next wave of functional nutrition

09-Oct-2025 by Donna Eastlake

Fibre is no longer just a digestive aid; it’s a driving force in food innovation

https://www.foodnavigator.com/Article/2025/10/09/fibre-powers-next-wave-of-functional-nutrition