Fiber flexibility
Fiber comes in many forms. While some types are more popular with consumers than others, producers might experience availability issues or sourcing limitations for a preferred type of fiber. Valena® Fiber EE G works for a broad range of fiber, giving producers the flexibility to use the fiber that’s convenient and available when it’s needed.​

Sensory appeal
Wholewheat bread tends to become drier and stale faster than white bread. The bread structure can also be more compact and visually less appealing. Valena® Wholewheat G ensures a high volume with a better crumb and moist, soft texture that can please consumers looking for healthier bread without sensory compromises. It also helps keep the wholewheat bread fresh for longer, which gives consumers longer time to enjoy their bread and reduces food waste.

Emulsifier elimination​

Most bread formulations include some level of emulsifiers. And while emulsifiers can be helpful for achieving the right sensory properties, they are also expensive and at times hard to come by. What’s more, consumers are increasingly avoiding e-numbers in their foods, which is inevitable with emulsifiers.​

With Valena^® Fiber EE G you can reduce your dependence on costly and hard-to-come-by emulsifiers and create a formulation that reduces or eliminates use of emulsifiers without compromising on sensory appeal.​