Native Tapioca Starch
Clean-label thickening and chew.
Foods & Beverages
Starches & Fibres
Native and modified starches, hydrocolloids and functional dietary fibres.
Overview
Texture ingredients are the quiet cost lever in most formulations. The right starch or fibre lets you cut fat, hold water, stabilise a freeze-thaw cycle or add a fibre claim without touching the rest of the recipe. We supply native, physically modified and chemically modified options so clean-label constraints can be met where they matter and cost can win where they do not.
Where it is used
- Sauces, soups, dressings and ready meals
- Bakery moisture retention and shelf-life extension
- Dairy, plant-based dairy and frozen desserts
- Fibre-fortified beverages and bars
Catalogue
Starches & Fibres we source
Modified Waxy Maize Starch
Freeze-thaw and acid stability in sauces.
Potato Starch
Bakery moisture and gluten-free structure.
Resistant Dextrin (Soluble Fibre)
Fibre claims with minimal sensory impact.
Inulin & FOS
Prebiotic positioning and fat mimetic in dairy.
Oat & Pea Hull Fibre
Bulk, water binding and yield in meat and bakery.
Citrus & Apple Fibre
Clean-label emulsion and moisture control.
Xanthan, Guar & Locust Bean Gum
Viscosity and suspension across beverage and sauce.
Quality
What travels with every lot
01
Viscosity curve and gel strength verified against your process
02
Dietary fibre content by AOAC 2009.01 or 2001.03
03
Micro and heavy-metal panels per lot
04
Non-GMO and organic documentation where claimed
Rapid Response RFQ's
Send us your starches & fibres specification and we will come back with origins, pricing and lead time.
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