Pea fiber is an all-natural, clean-label, non-GMO product extracted from the endosperm of the yellow pea that contains both dietary fiber and starch. Pea fiber is allergen, cholesterol, lactose, and gluten-free. It is an excellent source of dietary fiber with many functional and nutritional benefits, including fat and caloric reduction in the end product.
There are many reasons why food manufacturers are increasingly looking for natural solutions to increase fiber content in products. As a plant-based and natural ingredient, pea fiber is an excellent solution in enriching nutritional profiles and adding functionality to products. High-fiber foods significantly benefit digestive health and may have a positive effect on preventing certain diseases. Fiber-enriched foods meet the market interest today and appeal to the health-conscious consumers seeking nutrient-dense foods while also providing many technical and functional advantages in creating food products.
A&B Ingredients offers two sources of pea fiber: pea hull fiber and pea cell fiber.
Pea hull fiber is made from the seed coats of hulls of non- GMO, organic dried. One of the main nutritional advantages of the pea hull is that it is extremely high in fiber. Thus, health-conscious consumers aiming to increase their fiber content and improve their digestive health will benefit from implementing this type of dietary fiber.
Functionally, pea hull fiber is used in many bakery applications. Adding this fiber to products helps retain moisture, improve texture, and extend shelf life. In bars and 'cluster' based products, the pea hull fiber acts as a binder. Its high fiber characteristics, neutral taste, and color make it well suited for a wide range of food applications, like baked treats, bread, energy and health bars, pancakes, meat products, snack cakes, muffins, and cookies.
Pea cell fiber, in comparison, is collected from the endosperm of yellow. The unique quality of the pea cell fiber is that it is complexed with starch which adds functionality. For example, the fiber and starch combination is fat-binding and thereby enhances the juiciness in both meats and vegetarian products.
As we see a higher demand for plant-based products and meatless meats, utilizing this fiber will improve sensorial properties. In manufacturing food processes, pea cell fiber absorbs both water and fat and will enhance binding and add structure to foods. It can also reduce cooking losses while improving the stability of ground meat and poultry products. Studies have shown that the offered pea cell fiber replaced 50-100% of a protein source while improving juiciness, thus enabling the ground meat and poultry products to retain their shape after frying or baking.
Our pea cell fiber is a label-friendly ingredient; it is allergen, cholesterol, and gluten-free and is ideal for meat and plant-based food formulations.