Vegetable Fibres

Vegetable fibers are the indigestible parts of plants, including cellulose, hemicellulose, and lignin. They are often isolated from sources like grains, fruits, and vegetables through physical or enzymatic processes. These fibers are used to add bulk and texture to foods.

Manufacturers add vegetable fibers to improve texture, increase dietary fiber content, and provide a feeling of fullness. They can also act as a fat replacer, helping to reduce calorie content in products. Vegetable fibers are commonly found in baked goods, cereals, and processed meat products.

Vegetable fibers are generally recognized as safe (GRAS) by the FDA when used as intended. They are an important part of a healthy diet, aiding digestion and potentially contributing to better blood sugar control and cholesterol levels. International bodies like JECFA and EFSA have evaluated dietary fibers and their roles in health. While generally beneficial, excessive intake of certain types of fiber without adequate fluid can sometimes lead to digestive discomfort.