Plant & Vegetable Fiber

Plant and vegetable fibers are the indigestible parts of plants, including cellulose, hemicellulose, and lignin. They are often extracted from sources like grains, fruits, and vegetables. These fibers can be processed to isolate them for use as food ingredients.

Manufacturers add plant and vegetable fibers to foods to increase the fiber content, improve texture, and act as a bulking agent. They are often found in baked goods, pasta products, and processed meals where they can contribute to a more satisfying mouthfeel and nutritional profile.

Plant and vegetable fibers are generally recognized as safe (GRAS) by the FDA for use in food. They are an important part of a healthy diet, aiding digestion and contributing to feelings of fullness. International bodies like JECFA and EFSA have evaluated various types of dietary fibers. While generally beneficial, excessive intake of certain types of fiber can sometimes lead to digestive discomfort.