Synevo Cocoa Fibre M40
A natural cocoa-derived fibre designed to enhance texture, improve moisture retention, and support clean label formulation across a variety of food applications.
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Category
BakeryConfectioneryFunctional FoodSectors
Food
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What is Synevo Cocoa Fibre M40
Cocoa Fibre M40 is a high-quality dietary fibre sourced from cocoa processing. It offers excellent water-binding capacity, making it ideal for improving mouthfeel and structural integrity in both bakery and plant-based formulations. With its fine particle size and neutral cocoa profile, it integrates seamlessly without overpowering flavour systems, while contributing subtle cocoa notes where desired.
This ingredient supports healthier reformulation by enabling fat reduction, increased fibre content, and improved nutritional positioning. It also enhances product stability, reducing syneresis and maintaining consistency over shelf life. Its versatility allows it to be used in a range of applications including baked goods, dairy alternatives, beverages, and meat analogues.
- Plant-Based
- Bakery
- Texture Improvement
- Moisture Retention
- Dietary Fibre
- Fibre Enrichment
- Fat Replacement
- Functional Ingredient
- Clean Label
- Cocoa Fibre
Applications & Functionalities
Cocoa Fibre M40 is widely used to improve texture, consistency, and nutritional value in food formulations. Its high water-binding capacity allows it to enhance moisture retention, helping extend shelf life and maintain softness in baked goods. It can act as a fat replacer, supporting reduced-fat formulations without compromising mouthfeel. In plant-based and meat analogue products, it contributes to improved structure and juiciness, while also supporting clean label positioning. Its stabilising properties help maintain product integrity in sauces, fillings, and dairy alternatives. Additionally, it assists in increasing fibre content, making it suitable for better-for-you product development.
Cocoa Fibre M40 is widely used to improve texture, consistency, and nutritional value in food formulations. Its high water-binding capacity allows it to enhance moisture retention, helping extend shelf life and maintain softness in baked goods. It can act as a fat replacer, supporting reduced-fat formulations without compromising mouthfeel. In plant-based and meat analogue products, it contributes to improved structure and juiciness, while also supporting clean label positioning. Its stabilising properties help maintain product integrity in sauces, fillings, and dairy alternatives. Additionally, it assists in increasing fibre content, making it suitable for better-for-you product development.
Common applications include:
- Bakery
- biscuits
- cakes
- muffins
- plant-based meat
- dairy alternatives
- fillings
- sauces
- beverages
- nutritional products.
Related Ingredients
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