Fibres
Dietary fibres are naturally processed by the daily intake of fruits and vegetables. These fibres are indispensable to the body, notably playing an important nutritional and functional part in the digestive system’s equilibrium.
Today, important dietary imbalances (due to consumption of sugar, fat, insufficient fruit and vegetables intake, etc.), combined with physical inactivity, have led to serious societal obesity problems, vascular diseases and more.
Soluble fibre
Roquette is helping to slow and reverse these modern alimentary problems by offering NUTRIOSE® dietary fibre to the food, pharmaceutical and nutraceutical industries.
NUTRIOSE® is the name of a range of water soluble dietary fibres developed by the company.
NUTRIOSE® ingredients are developed either from wheat (NUTRIOSE® FB) or corn (NUTRIOSE® FM), both with high levels of fibre (85%) and both offering sugar-free grades. NUTRIOSE® soluble fibre‘s excellent digestive tolerance gives it a major role in achieving nutritional intake balance: “less sugar, fat and calories, more fibre” – all this while preserving a great taste.
NUTRIOSE® is progressively becoming an international reference for Soluble Dietary Fibre, with unexcelled benefits for consumers the world over.
In Canada, for example, NUTRIOSE® soluble fibre recently obtained the status of “dietary fibre”. And two new health claims for NUTRIOSE® have recently been published in the Official Journal of Implementing Regulation (EU) 2016/854. These confirm that NUTRIOSE® contributes to the maintenance of tooth mineralization by reducing tooth demineralization; and also induces lower postprandial glycaemic responses.
In Korea, the Korean Food and Drug Administration (KFDA) has issued a favourable scientific opinion on the claim related to the prebiotic aspect of NUTRIOSE®.
Insoluble fibre
ROQUETTE PEA FIBRE completes the NUTRIOSE® range with an insoluble fibre.
White in colour, neutral in taste and in the form of an easy-flowing powder, this ingredient is a consumer- friendly texturizer.
Its effective water- retention under process conditions has a limited impact on viscosity, - a unique behaviour that combines fibre content and technological properties that promote cost optimization.
*Regulation (EC) No 1924/2006 of the European Parliament and of the Council of 20 December 2006 on nutrition and health claims made on foods
