Potato and Pea Fibers – Emfibre®

Emsland Group has developed a series of pea and potato fibers under the brand name Emfibre®. These dietary fibers can be used to enhance nutrition of food products but also have interesting functional benefits such as high water- and oil-binding and texturizing properties. Potato and pea fibers can also be used to enhance pulpiness. Potato fibers are derived from potato cell walls and peel, giving them a light brown color. They provide exceptional water- and fat-binding properties, making them highly effective in meat and meat analogue applications where they help reduce cooking loss. Because of their natural color, potato fibers are particularly suitable for darker meat products such as meatballs and hamburgers. Emfibre® potato fibers — especially Emfibre® KF 500 — also support the development of fibrous, meat-like textures in texturized vegetable proteins (TVP) and high-moisture extrudates, enhancing bite and structure. Pea fibers are produced from dehulled peas and offer a very light color, making them ideal for applications where color neutrality is important. Baked goods, snacks and other light-colored foods can be enriched with fibers without visual impact. With strong water- and oil-binding properties, Emfibre® EF 200 helps prevent cooking loss in poultry and fish applications. Emfibre® EF 60, a finer pea fiber with reduced water-binding capacity, is well-suited for fiber enrichment in products such as noodles, pasta, potato items and spreads. Its fine particle size also makes it effective in food coatings and meat injection systems.