INGREDIENTS

Pea Fibre for Texture, Binding, and Fibre Fortification

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A light-coloured, neutral-tasting fibre for baked goods, snacks, meat alternatives, and fibre-enriched formulations.

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Our Pea Fibre is produced from de-hulled yellow peas and offers an off-white, finely milled format with good water and oil binding properties. It is ideal for improving texture, moisture retention, and fibre content in both wet and dry applications—especially where colour sensitivity is key. With excellent processing tolerance and a neutral flavour profile, it works well in everything from high-moisture extruded proteins to dry soups, snacks, and bakery formats.

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KEY BENEFITS

Making the Difference

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Light colour ideal for colour-sensitive applications

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Supports water and oil binding for yield improvement

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Neutral flavour and fine texture for smooth incorporation

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Enhances fibre content in pasta, snacks, coatings, and meat applications

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Suitable for both high-moisture and dry-mix processing

Tech Specs
Tech Specs

Specifications at a Glance

(Spec sheet shared via email upon request)

  • Appearance: Off-white fine or medium-coarse powder
  • Fibre Content: Min. 50%
  • Origin: Imported / India
Special Status: Vegetarian | HALAL | Kosher
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APPLICATIONS

Solving Everyday Challenges

Wholesome treats for everyday enjoymen
Baked goods and extruded snacks

Baked goods and extruded snacks

Wholesome staples for everyday meals
Pasta and instant noodles

Pasta and instant noodles

High-quality proteins for everyday nutrition
Meat and poultry products

Meat and poultry products

Functional solutions for texture and taste
Soup mixes, seasonings, and coatings

Soup mixes, seasonings, and coatings

FAQs

In case you were wondering

Its light colour and neutral flavour allow high inclusion levels without affecting appearance or taste, while boosting fibre content and structure.

Yes. Pea fibre binds moisture and fat effectively, making it valuable in meat analogues, marinades, and high-moisture extruded protein systems.

Fine pea fibre is preferred for applications like coatings, spreads, and pasta, while medium-coarse grades are used in texturized or baked applications that require more structure.
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