New, versatile dietary fibers for the food industry
Ingredion reclaims the castoff peels of citrus fruits such as lemons, limes and oranges to produce its FIBERTEX™ CF products – reducing food waste from the pectin industry.

The clean-label era
According to exclusive consumer insights from Ingredion known as “ATLAS”, more customers want products that contain ingredients they know. They prefer to buy products with simple descriptions, health-promoting benefits and claims that convey naturalness and freshness. In fact, the majority of consumers today are prepared to pay a higher price for “natural,” clean-label products.
Made from upcycled ingredients, FIBERTEX™ CF citrus fibers can justify consumer-preferred label claims such as “source of fiber” or “high fiber content” that allow end products to stand out on the shelf.
Depending on their intended use, they can make food softer, more durable and/or give end products a special mouthfeel – in addition to boosting fiber content. They also offer food manufacturers a sophisticated way of reducing fat, sugar and calories.
Different grades for different applications
Ingredion’s portfolio features two varieties of FIBERTEX™ CF products that differ in terms of their particle size and capacity for water retention.
FIBERTEX CF 102 has smaller particles and is suitable for:
- Sauces, dips and condiments
- Baked goods like low-fat muffins and cakes, moist or gluten-free cookies, soft baked snack bars or hamburger buns
- Processed meats
FIBERTEX CF 502 has larger particles and is suitable for:
- Sauces (especially tomato), dips, emulsified dressings and condiments
- Baked goods like low-fat muffins and cakes
- Processed meats
- Plant-based meat alternatives
The use of FIBERTEX™ CF citrus fibers, which Nordmann distributes in Germany, goes beyond their function as a source of fiber. They offer an advanced way to reduce fat, sugar and calories. They also appeal to modern consumers, who are placing more and more value on natural and transparent ingredients.
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