Natural Cassava Fibres
Natural cassava fibres are made up of mostly cellulose and hemicellulose. The fibres retain 8 to 9 times their weight in water, which increases volume and helps address moisture migration issues. In addition, the fibres alter the structure of baked products, making them resistant to staling, tearing and penetration, and thus more pliable. There are many different applications for natural cassava fibres, including bakery products, meat, dairy, creamy formulations, beverages, ice cream, soup, baby-food, premixes and powdered drinks.