Solae Introduces New Soy Fibre Ingredient

Solae, the world’s leader in developing soy-based technology and ingredients, is introducing a new soy fibre ingredient for tortillas and flat breads – Fibrim® 1270.

This new ingredient provides a complete natural moisture management system, enabling increased water absorption and yield, extended shelf life and enhanced sensory experience.

“We believe soy fibre, specifically Fibrim® 1270 from Solae, is a functional, economical, and nutritional solution for food manufacturers of tortillas and flat breads,” said Michele Fite, vice president of global strategy and marketing at Solae.

“Fibrim® 1270 can produce significant overall formulation cost savings when added to standard tortilla recipes.”

Solae conducted extensive research on Fibrim® 1270 and found compelling evidence that it has a multitude of functional benefits, including: increased yield, extended shelf life, enhanced blending and binding during manufacturing process, improved microwave-ability, increased freeze thaw stability, controlled water activity and reduced stickiness and tortilla cracking and hardening.

Solae Fibrim® is a complex blend of insoluble fibre, soluble fibre and protein. A unique functional ingredient, Fibrim® is processed for no flavor impact, excellent water absorption and consistent functionality. In addition, Fibrim® meets consumer needs for foods that provide health benefits. Emerging research suggests that soy fibre may help support digestive health, heart health, healthy blood glucose response and a lower glycemic index for foods.