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Advantages of using Unicell fibers: Baking – using fiber substantially improves the final shape (cookies do not “spill” in the oven) and reduces significantly weight loss during thermal processing, Transportation and storage – increased resistance to mechanical damage, Consumption – cookies with fiber have been assessed as „more dense and complete”, Structure: more dense, less crusty; however, dough still remains “crusty” (not elastic), Salutogenic properties: reduced calorific value by about 5%, substantially, Improved nutritional profile, Possible declaration: „Source of fibre”*.

Unicell Fiber for bacon: Improved texture, Improved yield, Reduced leakage during cooking and storage, Reduced production cost, Drier cut.

Advantages of using Unicell fibers: Increased volume, Improved structure of the finished product, Increased feeling of satiation, Improved nutritional profile.

Advantages of using Unicell fibers: Improved texture, Increased efficiency through higher water retention, Drier cut, Reduced leakage, Reduced production costs.