Herbacel Classic Plus dietary fibres made of fibre rich parts of fruits, vegetables or cereals are nearly neutral in flavour and taste. 

Their dietary fibre content varies between 80 and 92 %, depending on the raw material. The dietary fibres comprise of mainly non-starch polysaccharides. Plant own sugars, starch, protein, lipids and secondary plant metabolits (which may limit the use of Classic fibres) are removed by physical treatment. These products are designed to enrich food with fibres without changing the typical flavour and taste of the products.

Pea fibre is a food product made from the cleaned pods of peas which have been carefully selected on the basis of hygienic criteria. The finished product is a light, finely ground powder with neutral organoleptic characteristics. The fibre content of around 90% is very high, with soluble dietary fibres accounting for 8%. It is made by grinding and separating and is ideal for use in all types of food, particularly extruded products, baked and fancy goods and pastries. Because of its neutral colour and flavour it can be used in high concentration without any effect on the finished product. Some extruded products can contain up to 10% pea fibre.

In contrast to normal oat bran Herbacel Classic Plus HF fibres are high fibre food products (up to 98 % according to AOAC) with a large proportion of insoluble dietary fibre. Due to the extreme neutral sensory quality of these products they can be applied in all fields of food industry.
Well-known application fields are bread - here an addition of 5 - 10 % related to flour can be used without altering the dough or baking properties -, as well as biscuits, cookies and muffins. Oat fibres are also successfully applied in extruded products, snacks, chips and tortillas. The microfine oat fibres are mainly applied in beverages.

Oat fibres are well accepted for fibre fortification of food products and nutraceuticals and as an energy/fat reducing component in light products.