Fiber definition

Non-digestible parts of plants, such as leaves, fruit and vegetable skins and stems are dietary fiber. They do not deliver energy to human organism.

Fiber is difficult in processing thus it is removed from industrially prepared food for last hundred years.

For last 20 years we know that fiber deficit in diet leads to many civilizational diseases, starting from constipation, through high cholesterol level in blood and varicose veins, ending with colon cancer and breast cancer

What is the fiber?

You may find fiber at:

    Grains and grain products - obtained from whole grains

    Fruits and vegetables – with skins


There is no fiber at:





How it works?

Insoluble fiber:

    -Hard parts of plant : skins, stems, leaves

    -Accelerates peristaltics

    -To be used against constipation

Soluble fiber:

    -Soft parts of plant: pectins, gels, gums

    -Slows down peristaltics

    -Binds water in colon creating kind of jelly

    -To be used against diarrhea

Both kinds of fiber are present in every plant but in different proportion, thus there is different impact of each plant on peristaltics.

Swells in stomach – causes satiety

Binds and removes heavy metals and toxins from the body

Binds and removes cholesterol

Protects against hypertension

Prevents constipation (insoluble fiber)

Heals diarrhea (soluble fiber)

Eaten daily reduces risk of colon cancer

Eaten daily reduces risk of breast cancer

It is recommended to eat 30-40g of fiber per person daily.

Europeans eat 8-20g of fiber daily.

20 million Romanians should eat additional 400 tonnes of fiber daily!


Colon cancer and fiber

Colon cancer makes 40% of all cancers – is second large cancer killer in Poland (I’m not sure how it looks in other

 countries, but it is lethal disease)

Over 8500 people dies from colon cancer in Poland every year (for comparison: in car accidents 5500 people dies in

 Poland at the same time)

High fiber diet is the most powerful way of prevention


Breast cancer and fiber

The University of Leeds researchers, who studied 35,000 women, found those who ate 30g of fibre a day had half

 the risk of those who ate less than 20g.


Fibers from Microfood


    -Natural raw materials, only mechanical processing

    -Very low fiber length < 25 microns

    -Frayed fibers


    -Fluffy cakes, pancakes and omelette's

    -Prolonged shelf life of bread

    -Meat coatings preventing fat penetration

    -Low calories and cheap thickeners for sauces, ketchups, mustard

    -marmalade production time reduction by 30% !

    -Health not only in pills


Fibers from Microfood

Industrial benefits:

    -Cheaper marmalade (up to 30% savings)

    -Prolonged shelf life of bread

    -Cheaper meat sausages

    -Cheaper mustard

    -Cheaper tomato sauces


Fibers for industry

Mustard - Oat fiber OCF040R6,

water binding 250%, light color

    - increased product volume

    - reduced syneresis

Tomato sauce - Apple fiber ACF060N6

water binding 500%, yellow-brown color

    - reduction of other thickeners

Bakery - Oat fiber OCF040R6,

water binding 250%, light color

    - prolonged shelf life

    - more fluffy cakes

    - light bread with „rich in fiber” claim

Bakery - Apple fiber AOF050N6,

water binding 500%, yellow-brown color

    - prolonged shelf life

    - more fluffy cakes

Culinary fibers - potential

Building society consciousness:

1% of conscious clients, means 4 tonnes of fiber sold per day!

Culinary applications advertised by Chef de Cuisine will increase fiber deficit awareness