FoStrFiber

The textural properties of food products are among the most important quality attributes perceived by consumers. Currently, desired textural properties in wet systems are achieved by adding thickening agents based on modified starch or gums. However, the use of these thickeners has several drawbacks (e.g. weight gain, constipation, negative consumer perception, etc.).

Cell wall materials from fruits, vegetables, and legumes—present in side streams of the food industry—could offer an interesting alternative to conventional commercial thickeners, both from a nutritional perspective (high in fibre) and a sustainability standpoint.

The FoStrFiber project will support the food industry in gaining a deeper understanding of possible strategies to texture food products, either through in‑situ structuring during processing or by adding exogenous fibres. The aim is to make food products more nutritious and to tailor their textures to general consumer preferences as well as to the needs of specific target groups (e.g. people with dysphagia).

This project is relevant for (a) suppliers of food ingredients and processors of vegetables, fruits, and potatoes as sources of fibre, (b) producers of soups, sauces, and products for people with dysphagia, and (c) healthcare institutions and kitchens that need to adjust the texture of their products.